Chicken Egg Rolls

Chicken Egg Rollswith Homemade Duck Sauce and Crunchy Slaw

Who doesn't love adding on a side of egg rolls when ordering Chinese takeout? In Chef Elana's elevated take, the golden pastries are the centerpiece of the dish, rolled up with chicken, spinach, and peas. Instead of deep-frying, we're pan-searing them for that same crispy-crunchy texture. And for dipping, there's homemade duck sauce—made with sweet apricot jam, soy sauce, and tangy rice wine vinegar.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Total Carb87g
Total Fat33g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • egg roll wrappers
    egg roll wrappers
  • baby spinach
    baby spinach
  • garlic
  • shredded green cabbage
    shredded green cabbage
  • shredded red cabbage
    shredded red cabbage
  • agave
  • sesame oil
    sesame oil
  • rice wine vinegar
    rice wine vinegar
  • ground chicken
    ground chicken
  • ground ginger
    ground ginger
  • peas
  • soy sauce
    soy sauce
  • apricot jam
    apricot jam

What You'll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 12" large nonstick pan with lid