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–+ servings
5 from 3 votes

Chicken Egg Rolls

close up of egg rolls on a plate with a side of sauce and sprigs of fennel with one open to show the chicken and potato filling dipped in sauce
These chicken and potato egg rolls are packed with flavor on the inside and perfectly crunchy on the outside. Give them a dip in my homemade yogurt dill sauce and it will be the perfect bite!
Serves 16 egg rolls
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
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Ingredients

Potato Prep

  • 4 Potatoes, peeled and cubed

Chicken Prep

  • 1 Large onion, finely diced
  • 4 Garlic cloves, minced
  • 3 tbsp Olive oil
  • 1 lb Chicken breast, cubed
  • 3 tbsp Mild Curry Powder
  • 1/2 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • Salt & Pepper to taste

Yogurt Dill Sauce

  • 1/4 cup Plain Yogurt
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour cream or Labneh
  • 3 tbsp Chopped Dill
  • 2 Garlic cloves, crushed
  • 1 tbsp Olive oil
  • Salt to taste

Other

  • Package of Egg Roll wraps
  • Frying oil

Instructions

  • First, make the dip. This tastes better cooled and when flavors have some time to mesh together. To do so, just mix together all the dip ingredients really well then store covered in the fridge in the meantime.
  • To get started on the egg rolls, boil the cubed potatoes in salted boiling water until tender. This should take about 15 minutes.
  • In the meantime, cook the diced onions and garlic in olive oil until fragrant and transluscent.
  • Add the chicken at this point and cook for about 10 minutes until perfectly tender. Season with curry, salt, pepper, onion, and garlic powder.
  • Mix all together then add the drained tender potatoes to the chicken mixture. Stir all together so all the seasonings get incorporated evenly. Season the potatoes with a little more salt and pepper as they need extra seasoning.
  • Set aside the filling. To each egg roll wrap, add 2 tbsp of filling along one of the corners then wrap around the filling and tuck in the sides and continue wrapping until you reach a triangular end. Add a brush of water to the end and seal the egg roll. Repeat.
  • To fry the egg rolls, bring about 4 cups of canola oil to about 350 F in temperature. The egg roll should sizzle as soon as it hits the oil. The egg roll will only require to be fried for 2-3 minutes until all sides are crisp and browned. Depending on the size of the pan/pot, you can fry several at a time.
  • After frying, place the egg rolls standing up on a paper towel-lined bowl so any excess oil drips off.
  • Enjoy warm as is or dip in the yogurt herb sauce which pairs perfectly with it.
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