1teaspoongrated fresh ginger,or ½ teaspoon dried ground ginger
2tablespoonsolive oil
1teaspoonkosher salt
½teaspoonground black pepper
1teaspoonsesame oil
1teaspoonsoy sauce
1teaspoonoyster sauce
2-3cupspeanut or vegetable oil,enough to have 1½ to 2 inches of oil in the pan
Instructions
To make the filling, start by adding olive oil to a skillet set over medium heat. When the oil is hot, add the garlic and ginger and cook for 30 seconds. Then add the ground chicken.
Use a potato masher or fork to mash and break the ground chicken into small pieces. Add salt and pepper, stir, and cook for five minutes or until the meat is browned.
Add the coleslaw mix, sesame oil, oyster sauce, and soy sauce and combine. Cook for three to four minutes until the cabbage starts to wilt, and remove the filling from the heat. Allow it to cool for a few minutes.
Place an egg roll wrapper on a flat surface with the point facing down. Place about a quarter cup of filling in the center.
To wrap, fold the right and left points toward the center like an envelope, then fold the bottom over the filling towards the center.
Roll up as tightly as you can toward the top point. Dip your finger in water and moisten the edges and press down to seal it.
Repeat with the remaining wrappers and filling.
For the best results, I recommend frying the egg rolls. Add oil to a skillet or frying pan over medium-high heat to fry them. You should have approximately one and a half to two inches of oil in the pan.
When the oil reaches 350°F, carefully add three or four egg rolls seam-side down and fry for two to three minutes until golden brown. Remove and drain on a metal cooling rack set over a baking sheet. Repeat with the remaining egg rolls.
If you are frying several batches, place the cooling rack and baking sheet with the fried egg rolls in a 200°F oven to keep warm while frying the rest.
Serve immediately and optionally; add a dipping sauce of your choice.
Optional cooking methods
To bake the egg rolls in the oven, preheat the oven to 400 °F. Liberally brush olive oil over the outside of the wrapper and place them on a rimmed baking sheet coated with non-stick cooking spray. Bake them for approximately 12-14 minutes, turning them over halfway through the cooking time.
To air fry, coat the air fryer basket with olive oil spray. Place the egg rolls in the basket and lightly spray the tops with olive oil. Cook at 400 °F for six minutes. Then flip them, spray, and cook for an additional six minutes. Repeat as necessary.
Notes
Ensure your wrappers are as fresh as possible so they will be easy to roll and seal.When rolling the egg rolls, ensure they are tightly sealed to prevent the filling from spilling out during frying. Use a small amount of water to moisten the edges of the wrapper before folding and sealing.Avoid overfilling, as this can make them difficult to roll and lead to uneven cooking. Make sure to leave enough room to fold and seal the wrapper properly.When frying, it's essential to maintain the oil temperature. Too low a temperature will result in greasy egg rolls, while too high a temperature may cause them to burn. Aim for an oil temperature of around 350°F for a crispy, evenly cooked exterior.After frying, place them on a wire rack or paper towels to drain off any excess oil. This helps to maintain their crispiness and prevents them from becoming overly greasy.Egg rolls are best enjoyed fresh and hot. Serve them immediately after frying for the ultimate crispy texture and flavorful experience.