Preparation info

  • Difficulty

    Easy

  • Makes about

    2 dozen

    Rolls

Appears in

Another kale recipe? But of course! For those who can’t get enough of it (like us!), these egg rolls are another way to indulge in this popular green. The flavor of the kale in these rolls is prominent and satisfying, with the chicken as a secondary element to bind the filling together. Though we often make traditional Vietnamese egg rolls with pork, these kale egg rolls are a more wholesome alternative.

Ingredients

  • 1 ½ pounds (680g) ground chicken
  • ½ pound (225g) kale, ribs and tough stems removed, leaves chopped into ½-inch (12-mm) pieces
  • 1 egg
  • ½ teaspoon sugar
  • 2 teaspoons fish sauce or soy sauce
  • 2 cloves garlic, finely minced
  • About 2 dozen 7- to 8-inch (17.5-to 20-cm) egg roll wrappers
  • Egg white, for sealing wrappers
  • Vegetable oil, for frying
  • ½ cup (120ml) soy sauce
  • 2 teaspoons grated fresh ginger root

Method

Directions

  1. In a medium bowl, combine the chicken, kale, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
  2. To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
  3. In a large frying pan, heat approximately ¾ inch (2cm) oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
  4. Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
  5. In a small bowl, combine the soy sauce and ginger and stir well.
  6. Serve the egg rolls warm, with the dip on the side.

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