Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 2 cups shredded cabbage
- 1 cup grated carrots
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 12 egg roll wrappers
- 3 tbsp low-sodium soy sauce
- Vegetable oil for frying
Instructions
- Heat a skillet over medium heat. Cook diced chicken thighs until golden brown. Add garlic and ginger; sauté for an additional minute.
- Stir in cabbage, carrots, soy sauce, and green onions. Cook until vegetables are slightly softened but still crunchy.
- Lay an egg roll wrapper on a flat surface with one corner facing you. Place about two tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
- In a deep pot or pan, heat vegetable oil over medium-high heat. Fry egg rolls seam-side down for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Serve warm with dipping sauces like sweet chili or soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 egg rolls (100g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg