This Hoisin Chicken Egg Roll recipe is an excellent way to use up leftover vegetables from your fridge. These “fridge-clearing” recipes are satisfying because they let you be creative while reducing food waste.
Flavor-wise, these hoisin chicken and vegetable egg rolls check all the boxes: savory hoisin, aromatic ginger and garlic, fresh green onion, and plenty of crunch from the vegetables. They work well as a quick weeknight meal or as an appetizer when guests come over. Give them a try—you might be surprised how simple and delicious they are.
The only slightly tricky part is folding the egg roll wrappers, but it’s easy to learn. Watching a short video demonstration can help you feel confident about the technique.
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Recipe
Hoisin Chicken & Vegetable Egg Rolls
Ingredients:
- 1 lb ground chicken any ground meat can work
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup green onion, sliced
- 1/4 cup red pepper, sliced
- 1/2 cup broccoli, chopped
- 1/2 cup bean sprouts
- 1/4 cup hoisin sauce
- 1 1/2 tsp salt
- 1/2 cup snap peas, sliced
- 1 tsp sesame oil
- 1 package egg roll wrappers available at most grocery stores
- 1/2 cup canola oil for frying
Dipping sauce
- 1/4 cup mayo
- 2 tbs hot sauce
Instructions:
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Heat a pan over medium-high heat and cook the ground chicken until fully cooked. Season lightly with salt, then remove the chicken from the pan and set aside.
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In the same pan, add minced garlic, minced ginger, and the prepared vegetables along with a pinch of salt. Sauté for about 4 minutes, until the vegetables begin to soften. Remove from heat and combine with the cooked chicken.
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Stir in the sesame oil and hoisin sauce until the mixture is evenly coated.
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Place about 1/4 cup of the filling in the center of each egg roll wrapper. Fold and seal the wrappers—take your time to tuck the sides neatly so they hold together when frying.
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Pour about 1/2 cup of canola oil into a clean pan and heat over medium-high. When hot, carefully place the egg rolls in the oil and fry until golden brown on all sides, about 1–2 minutes per side. Drain on paper towels.
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Mix the mayonnaise and hot sauce to make the dipping sauce. Serve the egg rolls warm with the sauce and enjoy!
Enjoy!
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