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Lemon Chicken Egg Rolls

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  • Ready in: Prep: 10 M, Cook: 20 M, Total: 30 M
  • Serves: 6
Lemon Chicken Egg Rolls

Rich lemon chicken, crisp veggies, and a golden brown fried egg roll wrapper, this is a classic dinner turned portable! Perfect for the on-the-run meal, or as an appetizer.


  • Oil for frying (3-4 cups)
  • 1 lb boneless, skinless, chicken breast
  • 1 1/2 cup matchstick carrots
  • 2 cups cabbage mix (like the coleslaw mix without the sauce)
  • 16 eggroll wrappers
  • 2 Tbs Hoison
  • 1 Tbs Oyster sauce
  • 1/2 cup Fresh squeezed lemon juice
  • zest of 1 lemon
  • Step by Step Directions

    1. In a fryer or on the stovetop in a heavy bottom pot, pre-heat oil to 375 degrees.

      In a small bowl, mix together sauce ingredients, and set aside

      Chop chicken into small strips

      Put chicken and sauce in a medium-sized skillet, and cook chicken over medium-high heat until cooked through (5 - 7 minutes)

      Remove chicken from pan, and place in a bowl. Leave as much of the sauce as you can.

      Add veggies to the sauce, and sauté for 3-5 minutes until just tender.

      Assemble eggrolls by putting 1 1/2 Tbsp. of veggies, and a heaping Tbsp. of cooked chicken into the center, and folding/wrapping into an eggroll. Most eggroll wrapper packages have folding instructions.

      Place eggrolls, 3-4 at a time into hot oil, and cook until wrapper is golden brown (3-5 minutes if the temperature is constant). Cut open your first eggroll, if the outside is dark but the inside of the wrapper is still raw, turn heat down a little. If it takes too long to cook, turn it up some. 375 is the ideal temp, so using a temp regulated fryer is best.

      Fry all the eggrolls and enjoy while hot.

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