Fried Chicken Egg Rolls - Low Carb and so Delicious!
I just love, love, love egg rolls but trying to cut out the carbs means missing a lot of favorite foods! These Chicken Fried Egg Rolls are really so amazing! I don't know why I didn't think of it sooner! While they are a bit time consuming to make, the egg rolls are so worth the effort. I love dipping them in ranch dressing for added goodness. The egg rolls don't have to be perfect to taste great! See notes for alternative options to make these little yummies!
The first thing you want to do is prepare your chicken. It's also the hardest part and you'll need a butter knife and kitchen scissors. I used a butter knife and slid under the skin of a whole chicken to loosen the skin away from the chicken meat. Some of the skin will be attached to ligaments of the chicken around the joints and I use the kitchen scissors to gently cut the skin away. Once I removed the chicken skin, I placed the whole chicken into a baking pot and lightly salted and poured in a cup of water. Place a lid on top and pop in oven. Bake at 375 for about an hour and half or until done. This is going to depend on the size of your chicken. While your chicken is cooking you can cut your chicken skin into 4 pieces and set aside for later.
Alternatively you can also use four leg and thigh meat pieces. You will want to peel back the skin and keep the skin intact rather than cutting into pieces and fill each pocket with your filling.
While your chicken is cooking prepare the egg roll mixture by chopping up a cup and half of cabbage and two shallots. Place in your frying pan with a tablespoon of oil and about a cup of water. You many need to add more water while cabbage is cooking down. Cook cabbage mixture for about 20 minutes until soft and tender. Transfer to a bowl and set aside.
Once your chicken is finished cooking take one chicken breast and shred into small bits and add to your cabbage filling and mix well. Note: you will have a lot of chicken left over for your next meal. I use the chicken for sandwiches, or chicken salad or just warm up and add your favorite vegetable.
Layout your chicken skins on a board and spoon cabbage mixture onto the center of each piece. Wrap the chicken skin around cabbage mixture tightly until you form the shape of an egg roll. On your stove top pour in enough oil to cover the bottom of your pan, about 1/4 cup. When the oil is hot place your egg rolls in the pan and fry on low heat for about 30 minutes continually turning about every 5 to 10 minutes until all sides are crispy and golden. Remove from heat and ready to serve.
Note: Video coming soon!
- 1 Whole chicken skin
- 2 Shallots
- 1½ cups of chopped cabbage
- Cooking Oil enough to cover bottom of frying pan
- 1 Tbsp cooking oil
- 2 Cups water
- Remove chicken skin from 1 whole chicken. It's best to start at top of breast and using a knife and kitchen sheers to separate the chicken skin from the meat. Do the best you can, cutting around ends of drumstick and wings to get skin off in 1 piece.
- Cut your chicken skin into 4 equal sections and set aside.
- Place your whole chicken in a baking pan and lightly salt. Pour in about 1 cup of water in bottom of pan and place cover on. Bake for about an hour and half depending on size of chicken. Remove when fully cooked and set aside to cool.
- While chicken is cooking, chop up 1½ cups of cabbage and 2 shallots.
- Place in a frying pan with a tbsp of oil and 1 cup of water and cook until the cabbage is tender, about 20 minutes.
- When cabbage is fully cooked place in a bowl and set aside to cool.
- Shred the white meat of 1 chicken breast (set aside remainder of chicken for a later meal)
- Mix 1 shredded chicken breast with your cooked cabbage.
- Spoon chicken mixture onto center of chicken skin and gently pull at all the edges of the chicken to wrap around the mixture until folded up tightly in shape of an egg roll. Repeat with the rest of the chicken skin. (you will have left over cabbage mixture depending on side of chicken)
- Place your pan on low heat on your stove top and fill the bottom of the pan with oil. When the oil is heated up place your chicken egg rolls in the pan and fry egg rolls for 30 minutes or until each side is crispy. Note: you should turn egg rolls about every 5 to 7 minutes.
- Remove from heat and ready to serve.
- Please see notes for alternative methods of cooking.
1. you could cut up your chicken finely and cabbage and shallot and fill egg rolls and bake in oven at 350 degrees for an hour to shave down on time.
2. If you don't want a whole chicken you could also use a package of leg and thigh and pull skin off and fill pockets with filling.
Regardless of your method you will have left over chicken for your next meal.