Description
You can celebrate National Egg Roll Day on June 10 every year. Feel free to use any type of egg, be it brown, white, free-range, or organic eggs. These Chicken Kimchi Egg Rolls are a delicious, deep-fried finger food for all the enjoy!
Like Chinese spring rolls, the egg roll has its filling wrapped in a crispy, thick, egg-dipped pastry, and the filling can be anything from cabbage, meat, chicken, or any other ingredients!
Ingredients
Scale
- 4–6 Chicken Fillets
- 1 Jar Kimchi (chopped) or
- 1 Can Chakalaka
- 1 Teaspoon Garlic & Ginger (grated)
- Salt to taste
- Egg Roll Wrappers (store-bought)
- Dipping Sauce (Sriracha)
Instructions
- Slice the fillets into small pieces.
- Add to the kimchi.
- Cook this in batches.
- Allow mixture to cool completely.
- Fill into wrappers, seal and refrigerate for about 10 minutes.
- Fry until golden brown.
- Serve with dipping sauce and enjoy!!
*Spring roll dough contains no egg, making it lighter and crispier than the egg roll when fried.
Notes
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
Nutrition
- Serving Size: 2
- Calories: 95
- Sugar: 1
- Sodium: 148
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 16
- Cholesterol: 42
Keywords: super crispy kimchi egg rolls
