1 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions
In a medium bowl, combine the chicken, kale, carrots, 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 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.
In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
Serve the egg rolls warm, with the dip on the side.
Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.