Chicken Eggrolls – a delicious recipe with chicken, carrots, celery, bean sprouts, cornstarch, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken until meat is falling off easily.
2
Debone it and put in food processor on medium speed for 1 minute.
3
Cut scallions into one-inch pieces and set apart.
4
Put all vegetables into food processor one by one and cut into small one-inch pieces or smaller. Pour small amount of oil into pan and put scallions in first. Saute 2 minutes, then gradually add rest of veggies, starting with the carrots, celery, bamboo shoots, mushrooms and bean sprouts. Continue sauteing 3 minutes; do not overcook.
5
Add 2 teaspoons of soy sauce and mix well together with the chicken.
6
Roll into wrappers and seal with water.
7
Sprinkle cornstarch over wrappers before wrapping.
8
Deep fry one by one until golden brown.
339
kcal
Calories
31
g
Fat
3
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 medium chicken, about 5 carrots, 2 or 3 sticks celery, 1 lb. bean sprouts (1/2 cabbage if preferred), and more.
Yes, Chicken Eggrolls falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
