Chicken Egg Rolls without Cabbage (Easy Recipe)

Chicken egg rolls are a popular appetizer that are crispy, flavorful, and perfect for any gathering or party.

However, many traditional egg roll recipes include cabbage.

If you’re not a fan of cabbage or want to try something different, this recipe for chicken egg rolls without cabbage is just for you.

Chicken Egg Rolls without Cabbage

The filling is packed with delicious ingredients like chicken, celery, bell peppers, mushrooms, and mung bean sprouts.

These egg rolls are filled with a savory and aromatic mixture that will leave you wanting more.

They’re easy to make and can be enjoyed as an appetizer or a snack.

Chicken Egg Rolls without Cabbage

If you’re looking for a delicious and crispy appetizer, these no cabbage chicken egg rolls are a fantastic option.

The flavorful filling and crunchy exterior make these egg rolls a crowd favorite.

Ingredients

For the marinade:

  • 1 tablespoon soy sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of cornstarch

For the filling:

  • 1 boneless, skinless chicken breast
  • 3 tablespoons water
  • 1 teaspoon cornstarch
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced
  • 2 stalks celery, sliced diagonally
  • 1 small onion, chopped
  • 1 red bell pepper, diced
  • 1/2 cup fresh mushrooms, sliced
  • 1 cup mung bean sprouts, rinsed and drained
  • 2 green onions, chopped
  • 4 tablespoons oil, for stir-frying or as needed

For the wrappers:

  • 14 to 16 egg roll wrappers
  • 2 tablespoons cornstarch mixed with 1 tablespoon water (or as needed) to seal the wrappers

How to Make Chicken Egg Rolls without Cabbage

  1. In a small bowl, prepare the marinade by combining soy sauce, salt, pepper, and cornstarch. Set aside.
  2. Slice the chicken breast into thin strips. Place the chicken strips in a bowl, add the marinade, and mix well. Set aside to marinate for 15 minutes.
  3. In a separate small bowl, combine water, cornstarch, oyster sauce, soy sauce, and sugar to create a sauce. Set aside.
  4. Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl it to coat the bottom of the pan. Add the minced garlic and stir-fry for a few seconds until fragrant.
  5. Add the marinated chicken to the pan and stir-fry until cooked through. Remove the chicken from the wok and set aside.
  6. In the same wok, heat 2 tablespoons of oil over high heat. Add the celery, onion, red bell pepper, and mushrooms. Stir-fry for about 2 minutes until the vegetables are crisp-tender.
  7. Add the mung bean sprouts and green onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
  8. Return the cooked chicken to the wok and add the sauce mixture. Stir-fry for a few minutes until the sauce has thickened and coats the filling.
  9. Remove the wok from the heat and allow the filling to cool completely.
  10. To assemble the egg rolls, place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling and roll it up tightly. Seal the edges with the cornstarch-water mixture.
  11. Repeat the process with the remaining wrappers and filling.
  12. Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
  13. Serve the cabbage-free chicken egg rolls hot with your favorite dipping sauce.
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Tips for the Best Chicken Egg Rolls

  • Make sure to slice the chicken breast into thin strips to ensure it cooks quickly and evenly.
  • Don’t skip the marinating step. Allowing the chicken to marinate in the flavorful sauce will infuse it with delicious taste.
  • Stir-fry the vegetables until they are crisp-tender to retain their texture and freshness.
  • Allow the filling to cool completely before assembling the egg rolls. This will make it easier to handle and prevent the wrappers from becoming soggy.
  • Seal the egg rolls tightly with the cornstarch-water mixture to prevent the filling from spilling out during frying.
  • Maintain the oil temperature at 350°F (175°C) for perfectly crispy and golden brown egg rolls.
  • Fry the egg rolls in batches to avoid overcrowding the pan and to ensure even cooking.

Recipe Variations

  • Swap the chicken breast for ground chicken or even shrimp for a different twist on the filling.
  • Add a kick of heat by including some minced chili peppers or a drizzle of sriracha sauce to the filling.
  • Incorporate Asian-inspired flavors by adding grated ginger, hoisin sauce, or sesame oil to the filling.
  • Experiment with different vegetables like carrots, bamboo shoots, or water chestnuts to change up the flavor and texture.
  • Make vegetarian egg rolls by omitting the chicken and replacing it with more veggies or even tofu.

What to Serve With Chicken Egg Rolls

  • Serve the egg rolls as an appetizer with a side of sweet and sour sauce, plum sauce, or soy sauce for dipping.
  • Pair the egg rolls with a side of steamed rice or fried rice for a more substantial meal.
  • Add some freshness to the plate by serving the egg rolls with a side of Asian-inspired slaw or a simple cucumber salad.
  • For a complete Chinese-inspired feast, serve the egg rolls along with other dishes like General Tso’s chicken, Mongolian beef, or orange chicken.
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Storage Tips

  • Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • To reheat, preheat the oven to 350°F (175°C) and place the egg rolls on a baking sheet. Bake for about 10-15 minutes until heated through and crispy.
  • You can also reheat the egg rolls in an air fryer for about 5 minutes at 350°F (175°C) for a quick and crispy result.
  • Freezing the uncooked egg rolls is a great option for make-ahead appetizers. After assembling the egg rolls, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to cook, fry them straight from frozen, adding a few extra minutes to the cooking time.
Chicken Egg Rolls without Cabbage

Chicken Egg Rolls without Cabbage

Chicken egg rolls without cabbage are a tasty twist on the classic appetizer. Packed with flavorful chicken, fresh vegetables, and a crispy exterior, these egg rolls are sure to be a hit at any gathering.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Asian
Servings 4 people
Calories 455 kcal

Ingredients
  

For the marinade

  • 1 tbsp soy sauce
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pinch cornstarch

For the wrappers

  • 14 – 16 egg roll wrappers
  • 2 tbsp cornstarch mixed with 1 tablespoon water (or as needed) to seal the wrappers

Instructions
 

  • In a small bowl, prepare the marinade by combining soy sauce, salt, pepper, and cornstarch. Set aside.
  • Slice the chicken breast into thin strips. Place the chicken strips in a bowl, add the marinade, and mix well. Set aside to marinate for 15 minutes.
  • In a separate small bowl, combine water, cornstarch, oyster sauce, soy sauce, and sugar to create a sauce. Set aside.
  • Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl it to coat the bottom of the pan. Add the minced garlic and stir-fry for a few seconds until fragrant.
  • Add the marinated chicken to the pan and stir-fry until cooked through. Remove the chicken from the wok and set aside.
  • In the same wok, heat 2 tablespoons of oil over high heat. Add the celery, onion, red bell pepper, and mushrooms. Stir-fry for about 2 minutes until the vegetables are crisp-tender.
  • Add the mung bean sprouts and green onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
  • Return the cooked chicken to the wok and add the sauce mixture. Stir-fry for a few minutes until the sauce has thickened and coats the filling.
  • Remove the wok from the heat and allow the filling to cool completely.
  • To assemble the egg rolls, place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling and roll it up tightly. Seal the edges with the cornstarch-water mixture.
  • Repeat the process with the remaining wrappers and filling.
  • Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
  • Serve the chicken egg rolls without cabbage hot with your favorite dipping sauce.

Notes

  • Feel free to adjust the vegetables and seasonings to your liking. Personalize your egg rolls by adding different ingredients!
  • These egg rolls can be baked instead of fried for a healthier alternative.
  • Preheat the oven to 400°F (200°C) and brush the egg rolls with oil. Bake for about 15-20 minutes until golden brown and crispy.
  • Customize the dipping sauce by mixing soy sauce, sweet chili sauce, or plum sauce with a squeeze of lime juice for a tangy kick.