Chicken Egg Rolls – Dairyfree

Do you love egg rolls but think twice before ordering them because you have no clue what’s actually hiding inside that delicious fried shell? Believe it or not it’s not that hard to make your own. Chef Carson will admit, this recipe is a little more difficult than previous posts but once you get the hang of it, you’ll never order another fast food egg roll again! 


  • 1 pack egg roll wrappers
  • 1 pack vermicelli noodles (found in Asain food aisle) 
  • 1 cup soy sauce
  • 1 pound ground chicken  (preferably organic)
  • 1 bag Asian slaw (or Cole slaw mix) you’ll find this near the salad/lettuce bags 
  • 2 tablespoons wet chopped garlic (in the jar)
  • 2 tablespoons extra virgin olive oil 
  • 1 egg


Heat olive oil and garlic in large skillet. Add chicken.   Once chicken is completely cooked add soy sauce to cover chicken. Cook another minute or two until dry. 

 Boil water. Cook noodles for 3 mins. Drain. Combine slaw mixture and chicken in large bowl. Do not add extra soy sauce if there is any.   
 Now mix in noodles a handfull at a time. You will only use about half the bag of noodles. You will need to mix by hand to really get everything combined. Your mixture should be dry.  Put a small amount of mixture in center of egg roll wrapper. Roll according to directions.   

Seal the edge with egg. You can either use a brush or your finger. We create enough mess so we opt for the brush.  Roll all of your egg rolls and set aside.  Heat oil in fryer at highest setting. Drop single layer of egg rolls in fryer basket. Ours fits 4 at a time. Cook for 3-4 minutes until brown and crispy.    

 Let egg rolls cool and eat!   We use Asain sweet chili sauce to dip them in but they’re delicious plain also.  



One Comment Add yours

  1. chelsmarie says:

    Yum! Carson’s recipe is one of my favorites


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