Ingredients
1 lb ground chicken
2 tsp ginger, minced
2 tsp garlic, minced
2½ cups cabbage, shredded
2½ cups carrots, shredded
3 green onions, sliced
½ tsp salt
2 tsp sugar
1 tbsp sesame oil
¼ tsp chinese five spice powder
20 egg roll wrappers
1 large egg, beaten
4 cups vegetable oil, for frying
Preparation
Heat a large wok or skillet over medium-high heat. Saute the ground chicken, garlic, and ginger until chicken is crumbly and no longer pink. Drain any excess fat and return skillet to heat.
Stir fry cabbage and carrot mix and green onions. Season with salt, sugar, sesame oil, and Chinese five spice. Cook until veggies are tender. Take off from heat and let cool.
Scoop 2 tablespoons of cooked ground chicken onto an egg roll wrapper. Then in a small bowl, beat the egg and brush the edges of the wrappers. Tightly roll up the egg rolls to seal the filling inside.
Preheat an air fryer or a thick bottomed pot filled with 2 inches of oil to 375 degrees F for 10 minutes. Fry the rolls in the hot oil until crispy and golden brown. Drain the egg rolls on a paper towel lined plate and enjoy!
