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Irresistibly Crispy Bang Bang Chicken Egg Rolls

Bang Bang Chicken Rolls
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Crispy, golden-brown perfection meets bold, zesty flavor in these Bang Bang Chicken Rolls.

Ingredients

  • 1 pound Bang Bang Chicken
  • 2 cups tri-color cabbage, shredded
  • 12 egg roll wrappers
  • 1/4 cup water
  • oil for frying
  • 1/4 cup sriracha mayo for serving
  • 1 green onion, sliced for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions

  1. Prepare the Bang Bang Chicken according to package instructions until fully cooked and tender. For the perfect texture, allow the chicken to cool for 10 minutes before shredding it with two forks.
  2. Combine the filling by mixing the shredded Bang Bang Chicken with the tri-color cabbage in a large bowl. I find that tossing everything with tongs helps distribute the ingredients evenly without crushing the cabbage.
  3. Set up your wrapping station with egg roll wrappers, a small bowl of water, and your filling. Place each wrapper on a clean surface with one corner pointing toward you, like a diamond shape.
  4. Assemble each egg roll by placing ¼ cup of filling in the center of the wrapper. Fold the bottom corner over the filling, then tuck in the sides and roll tightly upward. Secure the final corner by moistening it with water.
  5. Heat oil for frying in a deep skillet to 350°F, or preheat your air fryer to 375°F. If using an air fryer, lightly spray each egg roll with avocado oil for that golden-brown finish.
  6. Cook until golden and crispy – about 3-4 minutes per side if pan-frying, turning carefully with tongs, or 8-10 minutes total in the air fryer, flipping halfway through. The wrapper should be crackling crisp and deep golden brown.
  7. Drain and rest the cooked egg rolls on paper towels for 2 minutes. This crucial step allows excess oil to drain while the filling sets, preventing that too-hot-to-bite situation we’ve all experienced with freshly fried foods.
  8. Serve immediately with sriracha mayo on the side for dipping. Garnish with sliced green onions and a sprinkle of sesame seeds for that restaurant-quality presentation.

Notes

  • Watch your wrapper edges: Keep unused egg roll wrappers covered with a slightly damp paper towel while working – dry wrappers crack during folding and leak filling during cooking.
  • Perfect rolling tension: Roll your egg rolls firmly enough to prevent air pockets but not so tight that you tear the wrapper. I’ve found the “snug burrito” technique works best for proper filling containment.
  • Oil temperature matters: Use a cooking thermometer to maintain 350°F oil throughout frying. Too cool means greasy egg rolls; too hot means burnt wrappers before the filling warms through.
  • Drain strategically: Position egg rolls on paper towels with the seam side down first – this prevents them from unraveling while the wrapper sets during the cooling process.
  • Batch control: Whether frying or air frying, cook Bang Bang Chicken Egg Rolls in small batches with plenty of space between each roll. Overcrowding causes uneven cooking and reduces overall crispiness.
  • Storage solution: If making ahead, store uncooked assembled egg rolls with parchment paper between layers in an airtight container. This prevents sticking while maintaining wrapper integrity.

Find it online: https://www.sweethomecook.com/bang-bang-chicken-rolls/