Kale and Chicken Egg Rolls
Our kale chicken egg rolls recipe is from our Bountiful cookbook. These egg rolls are crispy, flavorful and loaded with greens!
Let’s be honest, there can never be too many kale recipes. No matter how much chatter there is online about there being too many kale recipes, we’ll just add another recipe to the mountain of greens. Just because everyone loves and shares kale chips, it doesn’t mean that there are too many kale recipes. Besides, it was kale chips that was one of the first dishes to get us hooked on this amazing green.
This post is a testament to our unwavering love of kale and our new cookbook has three kale recipes in there, which means that we should have actually added seven more kale recipes to make it an even ten. Darn it, we should have had a chapter dedicated to kale. But at least we were able to share our favorite crispy spring rolls recipe in the book.
Now the cool folks over at Food & Wine support our kale-eating-chipping-chopping habits and featured Bountiful’s recipe as part of their book club recipe. So if you’re a lover and not a hater, go make a batch of these kale chicken egg rolls, you will love them, promise! Hope you enjoy these kale chicken egg rolls as much as we do! You can read our rebellious story about our kale and chicken egg roll recipe over here at Food & Wine.
Happy Weekend to you all,
diane and todd
Here’s our previous tutorial on How To Roll Spring rolls and All Our Great Spring Rolls Recipes
Here’s my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not.
Asparagus Bacon Spring Rolls Recipe Here.
Garlic Chicken Spring Rolls Recipe Here.
Bacon Lettuce Tomato Spring Rolls Recipe Here.
Turkey Avocado Spring Rolls Recipe Here.
Kale & Chicken Egg Rolls w/ Ginger Soy Dip
Ingredients
- 1 1/2 pounds (680 g) ground chicken
- 1/2 pound (227 g) kale , ribs and tough stems removed, leaves chopped into 1/2-inch (12-mm) pieces
- 1 (1) egg
- 1/2 teaspoon (2.5 ml) sugar
- 2 teaspoons (10 ml) fish sauce or soy sauce
- 2 cloves (2 cloves) garlic , finely minced
- 24 (24) 7-8 inch (17.5-20 cm) egg roll wrappers (approximately)
- Egg white , for sealing wrappers
- Vegetable oil , for frying
Soy Ginger Dip
- 1/2 cup (120 ml) soy sauce
- 2 teaspoons (10 ml) grated fresh ginger root
Instructions
- 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.
- 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.
- In a large frying pan, heat approximately 3/4 inch (2 cm) 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.
- 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.
Make the dip and serve:
- In a small bowl, combine the soy sauce and ginger and stir well.
- Serve the egg rolls warm, with the dip on the side.
Nutrition Information per Serving
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I really love the flavor kale gave to these egg rolls. It’s so good.
I’m in love with the healthy filling for these egg rolls. They’re so good.
I made these last week and they were incredible! Congrats on your beautiful book, Todd and Diane!
I’m looking for more ways to incorporate kale into our meal plans. This is going on the list!
For health reasons, we don’t like to deep fry. How would you bake these?
Kale is so versatile! I’m planning a take on a Nicoise with kale later. Yum yum yum.
Oh man! These sound so AWESOME! I love kale, but I would never have thought of putting them in an egg roll! Brilliant!
I completely agree. Never enough recipes. Thanks for all the links, lookin’ good! (Especially those kale burgers!)
Can I please jump right through the page and try a bite?!?! These look DELICIOUS!
Kale is the iPhone veggie right now! Everybody eats it and it’s everywhere you look which is fine by me because it’s pretty cheap and darn tasty! My only gripe is juicing it. I used to juice tons of it when I worked in Whole Foods and there ain’t a lot of liquid in those leaves 🙂 Thanks for linking up the kale burger, an oldie but a goodie!
I think it’s so funny (and wonderful) to see all of these kale recipes around! When I was a waitress about 10 or so years ago, Kale was used for “garnish” on the plates and no one dared to eat that “because it was just for looks” haha.
You are absolutely right: there can never ever be too many kale recipes. Never. Congrats on your book (can’t wait to get it) and for sharing this recipe!
Have a delicious weekend,
Sini
I’m a lover, so these will go on my list of things to make.
You can never have too many kale recipes! It healthy and completely delicious! Oh and I love it in soups, it hold up so well! These egg rolls look so good. Headed for the recipe now!