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–+ servings
Asian Ginger Chicken Egg Rolls
Ellbee’s Garlic Kitchen Box

Asian Ginger Chicken Egg Rolls

A cookbook favorite, turned all the way up. These crackly egg rolls have tender chicken, cabbage and carrots tucked into a crisp wrapper, then get a ginger-forward, sweet-tangy finish that earns a serious pile of napkins and a second batch request.
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Total Time 45 minutes
Servings: 6 servings
Course: Appetizers
Ingredients Method Notes

Ingredients
  

Method
 

  1. Warm Ellbee's Extra Virgin Olive Oil in a large skillet over medium-high heat. Cook the chicken until browned, breaking it into small pieces, then add cabbage, carrots, scallions, ginger, Ellbee's Asian Zing Gourmet Garlic and soy sauce. Cook until the vegetables soften and the pan is nearly dry.
  2. Let the filling cool for 10 minutes. Place about 3 tablespoons in the lower third of each wrapper, fold the sides in, roll snugly and seal the final edge with the egg wash.
  3. Air-fry at 390°F until deeply golden and crisp, 8 to 10 minutes, lightly brushing the rolls with oil first. Or bake at 425°F for 16 to 20 minutes, turning once.
  4. Simmer Ellbee's Honey Ginger Balsamic Vinegar and honey for 2 minutes until glossy. Serve as the dip beside the hot egg rolls.

Notes

Time: 45 min
Kitchen tip: Make a double batch and freeze the unbaked rolls on a sheet pan. Cook straight from frozen, adding a few extra minutes.

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