Ingredients
Scale
- 12 egg roll wrappers (store-bought or homemade if you’re feeling adventurous)
- 1 cup shredded cooked chicken (leftover roast chicken works beautifully)
- 1/2 cup finely shredded cabbage (green or purple for a pop of colour)
- 1/4 cup grated carrot
- 2 spring onions, thinly sliced
- 1 small red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon smoked paprika (adds that signature ‘voodoo’ smoky touch)
- 1/4 teaspoon cayenne pepper (adjust to your preferred spice level)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 teaspoon honey or maple syrup (balances the heat with a touch of sweetness)
- 2 tablespoons vegetable oil (for frying)
- 1 egg, beaten (for sealing the rolls)
My mum always said, “Cooking’s like telling a story—you add a little bit of this, a little dash of that, and suddenly it’s magic.” These ingredients weave together just that kind of magic.
Instructions
- Begin by prepping your filling. Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant—about 1 minute. This always reminds me of those early mornings in my mum’s kitchen, when the first whiff of garlic felt like a promise of something delicious.
- Stir in the shredded chicken, cabbage, carrot, spring onions, and red bell pepper. Cook for 4-5 minutes until the vegetables soften but still retain a little crunch—texture is everything here.
- Add the smoked paprika, cayenne pepper, soy sauce, oyster sauce, and honey. Stir well to combine, letting the mixture cook for another 2 minutes so the flavours meld beautifully. Taste and adjust seasoning as needed; this is where you make it your own.
- Remove the filling from heat and let it cool slightly—this makes rolling easier and prevents soggy wrappers.
- Lay out one egg roll wrapper on a clean surface, with a corner pointing towards you (like a diamond). Spoon about 2 tablespoons of filling near the corner closest to you, leaving a small border around the edges.
- Fold the corner over the filling, then fold in the two side corners snugly. Roll the wrapper tightly towards the far corner, sealing the edge with a brush of beaten egg. My notebooks are full of little doodles showing this fold—because, honestly, it took me a few tries to get it just right!
- Repeat with remaining wrappers and filling.
- Heat the remaining vegetable oil in a deep frying pan over medium-high heat. When hot (test with a small piece of wrapper—it should sizzle immediately), fry the egg rolls in batches, turning frequently, for about 3-4 minutes or until golden brown and crisp.
- Drain on paper towels briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
