Egg Rolls
30 MIN
35 MIN

Egg Rolls


  • 250g ground chicken
  • 1/4 cup (60 ml) peanut oil
  • 6 cups (1.5 litres) green cabbage, shredded
  • 1 cup (250 ml) celery, finely chopped
  • 4 onions, finely chopped
  • 1 carrot, grated
  • 1 cup (250 ml) mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon (15 ml) fresh ginger, grated
  • 3 tablespoons (45 ml) soy sauce
  • 454 g egg roll wrappers, thawed
  • 1 to 2 egg whites


  1. Preheat the oil in the deep fryer to 180 °C (350 °F).
  2. In a saucepan, crumble the ground chicken and brown it in half the oil. Cook until almost dry. Remove from the pan and set aside.
  3. In the same pan, sauté the vegetables, garlic and ginger for 5 minutes in the remaining oil. Add the soy sauce. Let cool. Drain if necessary. Blend the meat and vegetables. Season with salt and pepper.
  4. Place a wrapper in front of you. With a brush, cover the edges of the dough with the egg white.
  5. Spoon 30 ml (2 tablespoons) of filling on the dough and fold to form a cylinder. Press the ends to seal the rolls. Fry the rolls about 5 at a times, until they are golden brown, about 5 minutes.
  6. Serve with plum sauce.