Kale & Chicken Egg Rolls
Prep time
Cook time
Total time
Adapted from the kale and chicken egg rolls recipe in Bountiful: Recipes Inspired by Our Garden (White on Rice Couple).
Recipe type: Appetizer, Main Dish
Cuisine: American, Asian
Serves: 8
  • 2 lbs ground chicken
  • 3 to 4 large kale leaves (or more if you prefer; original recipe called for ½ lb)
  • 1 egg
  • ½ tsp sugar
  • 3 tsp soy sauce
  • 3 cloves garlic, minced
  • ⅛ to ¼ tsp pepper
  • 2 dozen 7- to 8-inch egg roll wrappers
  • Water (for sealing wrappers)
  • Canola oil (for frying)
  • Sweet Thai chili sauce (for dipping)
  1. In a medium bowl, combine the chicken, kale, egg, sugar, soy sauce, garlic and pepper. Mix well. Cover and let marinate for 20 to 30 minutes.
  2. To roll the egg rolls, place one wrapper at a time on your work surface. (Keep remaining egg rolls covered.) Spoon about 1 tablespoon of filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Moisten the edges of the wrapper with water to seal them.
  3. In a large frying pan, add enough oil to fill the pan ¾ inches high. Heat oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, the heat is too high. If it sinks to the bottom, the heat is too low.
  4. Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes or until they are golden on the bottom. Turn them over and cook until golden on the other side and filling is cooked through.
  5. Serve immediately with a side of sweet Thai chili sauce or a combination of ½ cup soy sauce and 2 tsp grated fresh ginger (from the original recipe).
Recipe by Half-Scratched at https://www.halfscratched.com/kale-chicken-egg-rolls/