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Place a large wok over medium-high heat and add the 2 tablespoons of vegetable oil.
Once the oil is shimmering, add the ground chicken, ginger, and garlic, use a wooden spoon to crumble the meat, and cook it until no longer pink. Drain any excess fat and return the skillet to heat.
Add in the shredded cabbage and carrot, green onions, salt, sugar, sesame oil, and Chinese five-spice, stir and cook until cabbage and carrots are tender, for about 7-10 minutes. Let the mixture cool slightly.
Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper, leaving some space on the edges, and brush the edges with the beaten egg. Tightly roll up the egg rolls into logs, enclosing the filling.
Preheat a deep fryer to 375 degrees F or bring a heavy-bottomed pot filled with about 2 inches of oil to the same temperature.
Fry the egg rolls in the hot oil until crispy and golden brown.
Drain on a paper towel-lined plate and serve sweet chili sauce for dipping.