Teriyaki Chicken Egg Rolls Recipe
Teriyaki Chicken Egg Rolls Recipe is crispy, flavorful, and easy to make at home. Tender chicken, crunchy vegetables, and sweet teriyaki sauce create a delicious filling inside golden egg roll wrappers.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Small bowl for sealing wrappers
- Deep frying pan or air fryer
- Paper towels
- Tongs
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cabbage, finely shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- 1 egg, beaten for sealing
- vegetable oil, for frying
Instructions
Prepare the filling ingredients
- Place shredded chicken, cabbage, carrots, and green onions into a large bowl. Prepare all ingredients before cooking. This makes the filling process faster and easier later.
Cook the vegetables
- Heat sesame oil in a large skillet over medium heat. Add garlic and ginger first. Stir for one minute until fragrant. Add cabbage and carrots, then cook until slightly soft.
Add the chicken and sauces
- Add shredded chicken into the skillet with the vegetables. Pour in teriyaki sauce and soy sauce. Stir everything well until the chicken becomes warm and coated with flavor.
Cool the filling slightly
- Remove the skillet from the heat and let the filling cool for several minutes. Warm filling can make the wrappers soggy and harder to roll properly.
Fill the egg roll wrappers
- Lay one egg roll wrapper on a flat surface like a diamond shape. Spoon filling near the center. Avoid overfilling because the wrappers may break during cooking.
Roll and seal the egg rolls
- Fold the bottom corner over the filling tightly. Fold in the sides next. Roll upward carefully until closed. Brush beaten egg along the edge to seal completely.
Heat the oil
- Pour vegetable oil into a deep frying pan and heat over medium-high heat. The oil should be hot enough for frying but not smoking before adding egg rolls.
Fry until crispy
- Carefully place egg rolls into the hot oil in small batches. Fry for three to four minutes per side until golden brown and crispy outside.
Drain and serve
- Transfer cooked egg rolls onto paper towels to remove extra oil. Serve warm with extra teriyaki sauce, sweet chili sauce, or soy sauce for dipping.
Notes
- Use rotisserie chicken for faster preparation
- Add bean sprouts for extra crunch
- Air fry at 390 degrees Fahrenheit for a lighter version
- Do not overfill wrappers to prevent tearing
- Keep wrappers covered with a damp towel while rolling
- Store leftovers in an airtight container for up to four days
- Reheat in the oven or air fryer for crispy texture
- Serve with sweet chili sauce, spicy mayo, or soy sauce