Kale And Chicken Egg Rolls With Ginger Soy Dip Recipe

Make quick and easy Kale and Chicken Egg Rolls with Ginger Soy Dip at home, a restaurant favorite!


– 1 1/2 lbs ground chicken – 1/2 pound kale leaves, chopped into 1/2-inch piece – 3/4 cup shredded carrot – 1/2 teaspoon sugar – 2 teaspoons fish sauce or soy sauce – 2 cloves garlic, finely minced – 2 dozen 7- to 8-inch egg roll wrapper – Egg white, for sealing wrapper – Vegetable oil, for frying – 1/2 cup soy sauce – 2 teaspoons grated fresh ginger root – Chili paste, to taste – 2 teaspoons sliced scallion


Mix chicken, greens, carrots, egg, sugar, soy sauce, and garlic in a medium bowl. Mix well. Leave to marinade 20–30 minutes.

Step 1

Place one egg roll wrapper on a work surface and spread 1 spoonful of filling over the bottom third. From the bottom, tuck and fold the filling and sides. Brush egg white on wrapper edges to seal. 

Step 2

While finishing, arrange rolls on a sheet pan. In a large frying pan, heat ¾ inch oil on medium heat. Test the oil's heat using a little egg roll wrapper. Heat is too high if it sizzles and browns quickly.

Step 3

Gently cook egg rolls in hot oil for 5–10 minutes till brown bottom. Turn the egg rolls and heat until the filling is brown.

Step 4

Mix soy sauce, ginger, chili paste (to taste), and scallions in a small bowl. Stir well. Warm egg rolls with dip.

Step 5

Most American supermarkets use heavy, flour-based wrapping. Keep in mind that these fry slowly yet turn bubbly. 

Step 6

Many thinner wrappers are seen in Asian specialty markets. These wrappers fry lighter and crispier. Select your type and adjust frying times.

Step 7


– Calories: 53kcal,  – Carbohydrates: 2g,  – Protein: 6g,  – Fat: 2g,  – Cholesterol: 24mg,  – Sodium: 338mg,  – Potassium: 217mg,  – Vitamin A: 1610IU,  – Vitamin C: 11.6mg,  – Calcium: 19mg,  – Iron: 0.5mg

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