Crispy chicken egg roll with chicken and shrimp filling

Chicken Egg Roll Recipe

Chicken egg roll is a dish made from ground chicken and shrimp wrapped in a thin crepe-like skin, then steamed and deep-fried until golden. The outer layer delivers a satisfying crunch on the first bite, while the filling stays tender and compact on the inside, making it a versatile choice as a snack, appetizer, or dinner side dish.
This recipe uses Whole Egg Powder and Egg White Powder from Accelist Pangan Nusantara as a substitute for fresh eggs. Egg powder offers precise, consistent measurements every time you cook, ensuring that both the skin texture and filling turn out the same regardless of how often the recipe is made.
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Cook Time 1 hour
Servings: 5 people
Course: Appetizer, Main Course, Snack
Cuisine: Japanese-Indonesian
Calories: 1925
Ingredients Method

Ingredients
  

Crepe Skin Batter
  • 80 grams All-purpose flour
  • 33 grams Accelist Whole Egg Powder (equivalent to 2½ whole eggs)
  • 98 ml Water (to dissolve egg powder)
  • 65 ml Additional water for batter
  • 2½ tbsp Margarine, melted
  • ½ tbsp Chicken bouillon powder
Filling
  • 300 grams Ground chicken
  • 60 grams Peeled shrimp
  • 3 cloves Garlic cloves, finely minced
  • 10 grams Accelist Egg White Powder (equivalent to 2½ egg whites)
  • 73 ml Water (to dissolve egg white powder)
  • 1¼ tbsp Cornstarch
Seasonings & Extras
  • 1 tbsp Chicken bouillon powder (for filling)
  • ½ tbsp Ground white pepper
  • 1 tbsp Sesame oil
  • 125 grams All-purpose flour, for coating
  • 250 ml Cooking oil
  • Chili sauce (to taste)

Method
 

  1. Dissolve the Accelist Egg Powders: Dissolve 33 g of Accelist Whole Egg Powder into 98 ml of water, stirring until completely smooth with no lumps. In a separate bowl, dissolve 10 g of Egg White Powder into 73 ml of water and mix until fully incorporated. Set both aside.
  2. Make the Crepe Skin Batter: Combine the all-purpose flour with the Whole Egg Powder solution (from Step 1). Add 65 ml of additional water, ½ tbsp of chicken bouillon powder, and the melted margarine. Stir until the batter is smooth and lump-free, then set aside.
  3. Cook the Crepe Skins: Heat a flat non-stick pan over low heat. Pour approximately 3 tablespoons of batter into the pan and swirl gently to spread it into a thin, even layer. Cook until the skin is set and the edges begin to dry, then remove from the pan. Repeat until all batter is used. Set the skins aside.
  4. Prepare the Filling: Add the ground chicken, peeled shrimp, Egg White Powder solution (from step 1), minced garlic, cornstarch, 1 tbsp of chicken bouillon powder, ground white pepper, and sesame oil into a blender or meat grinder. Process until all ingredients are well combined and the mixture is smooth enough to be shaped and held together.
  5. Roll the Egg Rolls: Place one crepe skin on a sheet of aluminum foil, with the foil extending slightly beyond the skin on all sides. Spoon about 3 tablespoons of filling onto the lower center of the skin, then roll tightly like a spring roll, pressing firmly as you go. Fold and seal both ends of the foil securely. Repeat with the remaining skins and filling.
  6. Steam: Steam the wrapped egg rolls for 10 minutes until the filling is fully cooked through. Remove from the steamer, unwrap the foil, and set aside. Allow them to cool completely before proceeding to the next step.
  7. Coat: Once cooled, slice the egg rolls to your preferred thickness. Dredge each piece in all-purpose flour, making sure all surfaces are evenly coated.
  8. Fry: Deep-fry the coated egg roll pieces in hot oil until golden brown on all sides. Remove from the oil and drain on a paper towel.
  9. Serve: Serve the chicken egg rolls immediately while still hot, alongside chili sauce for dipping.
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