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egg rolls recipe
- Total Time: 60 minutes
- Yield: 20 servings 1x
- Diet: General
Description
A homemade creamy peanut chicken egg roll recipe with a rich, high-protein filling. Paired with a glossy satay dipping sauce, this meal offers a satisfying crunch and balanced sweet-savory flavors, making it perfect for an easy family dinner or appetizer.
Ingredients
- For the Creamy Peanut Chicken Filling:
- 450 g / 1 lb boneless skinless chicken breast, minced
- 200 g / 7 oz green cabbage, finely shredded
- 100 g / 3.5 oz carrots, julienned
- 100 g / 3.5 oz red bell pepper, julienned
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 15 g / 0.5 oz fresh ginger, grated
- 30 ml / 2 tbsp neutral oil
- 30 ml / 2 tbsp soy sauce
- 15 ml / 1 tbsp brown sugar
- 15 ml / 1 tbsp rice vinegar
- 5 ml / 1 tsp toasted sesame oil
- 2.5 ml / ½ tsp chili flakes (optional)
- 50 g / ¼ cup smooth natural peanut butter
- 60 ml / ¼ cup full-fat coconut milk
- 5 ml / 1 tsp lime juice
- For Assembly and Frying:
- 20–25 standard egg roll wrappers
- 30 ml / 2 tbsp cornstarch mixed with 45 ml / 3 tbsp water (slurry)
- Neutral oil for deep frying (7-10 cm deep)
- For the Glossy Satay Dipping Sauce:
- 150 g / ¾ cup smooth natural peanut butter
- 120 ml / ½ cup full-fat coconut milk
- 60 ml / ¼ cup warm water
- 30 ml / 2 tbsp soy sauce
- 15 ml / 1 tbsp brown sugar
- 15 ml / 1 tbsp rice vinegar
- 10 ml / 2 tsp lime juice
- 5 ml / 1 tsp toasted sesame oil
- 1 small clove garlic, minced
- 2.5 ml / ½ tsp chili flakes (optional)
- 5 ml / 1 tsp cornstarch mixed with 15 ml / 1 tbsp water (slurry)
- For Garnish:
- 30 g / ¼ cup roasted peanuts, chopped
- 15 g / ¼ cup fresh cilantro, chopped
Instructions
- Prepare the Satay Dipping Sauce: In a small saucepan, whisk together all dipping sauce ingredients (except the cornstarch slurry). Simmer gently over medium-low heat, stirring constantly. Add the cornstarch slurry and cook for 2-3 minutes until thickened and glossy. Remove from heat and cool.
- Cook the Filling Aromatics and Chicken: Heat neutral oil in a large skillet or wok over medium-high heat. Add shallot, garlic, and ginger; cook until fragrant (about 1 minute). Add minced chicken breast and cook for 5-7 minutes until browned, breaking it up as you go.
- Sauté Vegetables and Season: Add shredded cabbage, carrots, and red bell pepper to the skillet. Sauté for 3-5 minutes until vegetables soften slightly. Stir in soy sauce, brown sugar, rice vinegar, toasted sesame oil, and optional chili flakes.
- Add Creamy Peanut Base and Cool: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, and lime juice for the filling base. Pour this mixture into the skillet and stir to combine thoroughly. Transfer the filling to a shallow dish and allow it to cool completely before assembly.
- Assemble Egg Rolls: Lay an egg roll wrapper in a diamond shape. Place 3-4 tbsp of cooled filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner. Secure the top corner with cornstarch slurry. Repeat for remaining wrappers.
- Deep Fry Egg Rolls: Heat 7-10 cm of oil in a pot to 350°F (175°C). Fry egg rolls in batches of 3-4 at a time for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
- Serve with Garnish: Arrange hot egg rolls on a platter. Serve with the cooled satay dipping sauce, garnished with chopped peanuts and cilantro.
Notes
To achieve perfectly crispy egg rolls, ensure the filling is completely cool before rolling; warm filling creates steam and leads to a soggy result. Maintain a consistent oil temperature of 350°F (175°C) during frying; use a deep-fry thermometer to monitor, and avoid overcrowding the pot, as this lowers the temperature.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep fry
- Cuisine: Asian
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg