Homemade Chicken Egg Rolls
Learn how to make easy Chicken Egg Rolls and bake them three different ways.
Air Fryer – Deep Fry – Oven
We’ve done them all three ways and love each, but ya know deep fry is always the best. BUT it’s not something I want to do that often. The air fryer and oven do a wonderful job and gets them nice and crispy as well without all the oil.
We cook a lot of whole chickens in the crock pot so I generally have precooked shredded on hand so if you got that grab that! If not simply cook your chicken the way you love most and shred some up.
Ingredients:
- 1 Pack of egg roll wrappers (typically 24 in a pack)
- 2 tablespoons (your choice) Amino Acids (aka soy sauce)
- 1 Tablespoon Ginger minced
- 3 garlic cloves minced
- 2 Cups shredded chicken
- One small cabbage finely chopped
- 3 Carrots peeled and shredded
- 1-2 Cups sprouts <– Make Your Own
Directions:
- Heat up 1 to 2 tablespoons lard/olive oil and toss in all the ingredients above stirring constantly to help cook down. Allow to cool before assembling rolls.
- Assemble your rolls by placing 2-3 tablespoons per wrapper and wrap according to directions.
- Air Fryer: Preheat at 400 degrees F and place rolls in airfryer and spray with vegetable spray and cook for approx. 10 minutes.
- Deep Fry: Heat up your deep fryer according to 400 degrees F and fry until done.
- Oven: Preheat oven to 425 degrees F and bake for 15-20 minutes.
- Allow to cool and enjoy!
