Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch fresh ginger, grated (approx. 10g)
  • 1 cup shredded cabbage (approx. 85g)
  • 1/2 cup shredded carrots (approx. 60g)
  • 1/4 cup chopped green onions (approx. 25g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 egg roll wrappers
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying

Instructions:

  1. Heat oil in a skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add onion, garlic, and ginger to the skillet and sauté until fragrant and softened, about 2-3 minutes.
  3. Stir in cabbage, carrots, and green onions. Cook until vegetables are slightly softened, about 3-5 minutes.
  4. Add soy sauce, rice vinegar, sesame oil, ground ginger, pepper, and red pepper flakes (if using). Stir well to combine. Remove from heat and let cool slightly. Allow to cool completely in the refrigerator, about 15 minutes.
  5. Place an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of filling in the center.
  6. Fold the bottom corner over the filling. Fold in the left and right corners. Brush the top corner with beaten egg. Roll tightly until sealed.
  7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
  8. Remove egg rolls with a slotted spoon or spider and drain on paper towels. Serve immediately.