Chicken Egg Rolls and Ginger-Soy Dipping Sauce

I have had countless pork and vegetarian egg rolls, however I have very rarely made chicken egg rolls. The tender shreds of steamed chicken with scallion and sprouts is very flavorful and the ginger-soy sauce is adds another layer of umami.

Adapted from


  • 1 (3 1/2 lb) chicken
  • 1 tablespoon kosher salt

Rinse the chicken in cold, running water, and blot dry completely with paper towels. Rub the salt all over the skin of the chicken and inside the cavity. Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.


Set up your steamer, or place a rack inside a wok or other deep pan. Fill with about 2 inches of hot water. Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time. Remove the platter of cooked chicken and pour off all of the liquid.

Chicken Egg rolls

  • 2 cups chicken , cooked and shredded
  • 3 garlic cloves, minced
  • 2 tablespoons cooking oil
  • 1 (12 ounce) bag bean sprouts
  • 1/4 cup soy sauce
  • 24 egg roll wraps
  • hot oil (for frying)
Cook garlic in the 2 tablespoons cooking oil until the garlic are tender but not browned. Add the chicken, bean sprouts, teriyaki sauce and soy sauce to the garlic; mix well. Cover and steam for 5 minutes.
Drain the liquid from the chicken and sprouts mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and sprout mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry until a deep golden brown, a few at a time; drain on paper towels.
Chicken, scallion and sprout filling

Filling with egg roll wrapper

Rolled chicken egg rolls

Ginger-Soy Dipping Sauce

  • 1 pinch sugar
  • 1/2 teaspoon salt
  • 2 teaspoons light soy sauce
  • 2 tablespoons gingerroot , peeled & finely chopped
  • 2 garlic cloves , chopped
  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions. In a small pan, combine the oils and heat until they smoke. Pour the hot oils over the ginger-scallion mixture. Chop the chicken into serving sized pieces and serve with dipping sauce.

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