Ingredients:

  • 1 tbsp (15 ml) Olive Oil
  • 1 lb (450g) Ground Chicken Breast (or Ground Turkey)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 inch (2.5 cm) Ginger, grated
  • 1 cup (85g) Shredded Cabbage (green or savoy)
  • 1 cup (85g) Shredded Carrots
  • 1/2 cup (40g) Bean Sprouts
  • 1/4 cup (20g) Sliced Water Chestnuts
  • 2 tbsp (30 ml) Low-Sodium Soy Sauce
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tsp Sesame Oil
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (optional, for a little kick)
  • 6 Egg Roll Wrappers (Nasoya or similar brand recommended)
  • 1 large Egg, beaten (for egg wash)
  • Sesame Seeds (for garnish, optional)

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes, until softened and fragrant.
  3. Add shredded cabbage, carrots, bean sprouts, and water chestnuts to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
  4. Stir in soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes, until the sauce is absorbed and the filling is well combined. Remove from heat and let cool slightly.
  5. Lay an egg roll wrapper on a clean surface with a corner pointing towards you (like a diamond). Place about 1/2 cup of the chicken and vegetable filling in the center of the wrapper.
  6. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the side corners towards the center. Brush the top corner with beaten egg. Roll the egg roll up tightly to seal. Repeat with the remaining wrappers and filling.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the egg rolls seam-side down on the prepared baking sheet. Brush the tops of the egg rolls with beaten egg and sprinkle with sesame seeds (if using).
  8. Bake for 18-20 minutes, or until the egg rolls are golden brown and crispy, flipping halfway through.
  9. Let the egg rolls cool slightly before serving.