Chicken Egg Roll

Ingredients

• 500 gground chicken thigh
• 1 1/2 tbspcornflour
• 1egg white
• 1 tbspsesame oil
• 1 tspsalt
• 1 tspsugar
• 1 tspchicken stock powder
• 1/2 tsppepper
• 1/2 tspground nutmeg
• 4 clovesgarlic paste
• 2 tbspfried shallots
• 1egg
• 1egg yolk
• 60 g (1/2 cup)plain flour
• 32 g (1/4 cup)cornflour
• 150 mlwater
• 1 tbspoil
• 1/2 tspsalt
• 1/4 tspchicken stock powder

Instructions

1. 1

   Mix the wrapper

   Combine all the wrapper ingredients in a mixing bowl and mix well. Strain the batter into a measuring jug.

2. 2

   Cook the wrappers

   Warm a non-stick frying pan over low heat. Pour in some batter and spread it evenly. Cook until the wrapper is set, then set it aside.

3. 3

   Season the chicken

   In a large bowl, mix the chicken thigh with all the ingredients until evenly combined. Divide the mixture into 5–6 equal portions.

4. 4

   Roll the filling

   Lay a wrapper on a work surface and place chicken mixture on top. Fold both side ends inwards, then roll the wrapper over the filling until it is enclosed.

5. 5

   Seal and freeze

   Spread a little chicken mixture on the wrapper tip to seal the roll. Wrap each chicken egg roll in cling film and freeze for at least 6 hours.

6. 6

   Slice and fry

   When frozen, slice the chicken egg rolls and cook them over medium heat until golden.

7. 7

   Drain and serve

   Transfer the cooked rolls to a cooling rack to drain excess oil. Serve while still warm.

What are chicken egg rolls?

Egg rolls are filled wrappers cooked until browned, with versions found across many Asian cuisines and adapted in home kitchens in different ways. This recipe uses a thin egg-and-flour wrapper around seasoned ground chicken rather than a crisp, packaged pastry wrapper.

The chicken is flavoured with sesame oil, garlic, fried shallots and stock powder. Freezing the wrapped rolls before slicing gives the mixture time to firm up for more manageable pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 7g protein, 5g carbs, 7g fat.

The chicken provides most of the protein, while flour and cornflour contribute much of the carbohydrate. Chicken thigh, egg, sesame oil and the oil used for frying contribute fat; stock powder and added salt supply much of the sodium. Serve a few slices with vegetables or salad to add freshness and balance the plate.

Making the thin wrappers

Straining the batter: this catches lumps and helps the wrapper cook into a more even layer.

Low heat: spread the batter across the non-stick pan and let it set gently. If the pan is too hot, the wrapper may cook unevenly or become difficult to fold.

Seasoning the filling

Even mixing: work the seasonings through the chicken until they are distributed throughout. Dividing the mixture into 5–6 portions makes it easier to allot filling to the wrappers.

Fried shallots: these bring a savoury, sweet note to the mixture, while sesame oil, garlic and nutmeg give it a rounded aroma.

Rolling and sealing

Folded sides: bring both ends in before rolling so the filling is enclosed rather than exposed at the edges.

Sealed tip: use a little chicken mixture at the edge to hold the wrapper in place. Wrap the rolls snugly in cling film before freezing for at least 6 hours.

Slicing and cooking

Firm rolls: slice them once they are frozen, as the chilled filling is easier to cut cleanly.

Golden finish: cook the slices over medium heat until golden and cooked through. Rest them on a cooling rack so excess oil can drain away.

Serving ideas

Fresh sides: serve the warm rolls with a crunchy salad, cucumber or lightly dressed vegetables for contrast.

Dipping sauce: a chilli sauce or a simple soy-based dip can be served alongside, if you like. Keep the sauce separate so the browned edges stay crisp.

Recipe notes & tips

• Strain the wrapper batter before cooking it to remove lumps.
• Keep the pan on low heat so the thin wrappers set evenly.
• Divide the filling into 5–6 equal portions before rolling.
• Fold both sides of each wrapper inward to contain the filling.
• Freeze the wrapped rolls for at least 6 hours before slicing.
• Use a cooling rack after frying to let excess oil drain away.

Variations

• Add ginger: mix a little grated ginger into the chicken for extra warmth.
• Add spring onion: finely slice it and mix it through the filling.
• Increase the heat: add chilli to the chicken mixture for a spicier roll.
• Serve with greens: pair the slices with steamed or stir-fried vegetables.
• Try a dip: offer a soy-based or chilli dipping sauce at the table.

Common mistakes to avoid

• High pan heat: the wrapper can set unevenly; cook it over low heat.
• Lumpy batter: strain it into a measuring jug before cooking.
• Loose ends: fold both sides inward before rolling the wrapper over the filling.
• Skipping the freeze: the rolls will be harder to slice; freeze them for at least 6 hours.
• Crowding the pan: the slices may brown unevenly; cook them with space around each piece.
• Serving straight from the pan: excess oil can pool; drain the cooked slices on a cooling rack.

How to store

Refrigerate cooked, cooled slices in a covered container and use within 3–4 days. Reheat in a frying pan or oven until hot throughout; the outside may soften in a microwave. The wrapped rolls can be kept frozen before slicing and cooking.

Frequently asked questions