Steamed Chicken Omelette Roll 雞蛋卷

With flowers blooming and temperature hovering in the 50s, it seems that the spring has finally arrived in New York City for real!!

Spring is one of my favorite seasons. Living in New York, it means I can walk outside without wrapping myself in heavy jackets and thick scarves. I can finally open my window to breathe in fresh air and observe the colors of the spring. Fresh, tender spring vegetables such as artichoke and asparagus not only cheer up my kitchen but also help me forget the long and cold winter. Most importantly, the spring also comes with one of the most exciting sport events of the year: the NCAA tournaments, commonly known as March Madness!

What’s better than inviting a bunch of good friends over to cheer for your favorite basketball teams over a few delicious snacks and appetizers? As a big foodie, I think the madness should not only be on the basketball court but also in your kitchen! This is a perfect time to use your culinary creativity to surprise your guests.

Steamed Chicken Omelette Roll 雞蛋卷

If you don’t have a game plan yet, I’ve got one for you. You and your guests will love these Chinese-influenced steamed omelette rolls. These meat-filled rolls are a healthier alternative to some of the traditional game-day party fare, and are just as easy to make.

Interestingly, in China, these omelette rolls are actually called “egg rolls,” or ji dan juan (雞蛋卷) in Mandarin Chinese. To avoid any confusion, I decided to name this dish “steamed omelette roll,” because the technique of making these rolls is similar to that of making omelettes. The meat filling is traditionally made of minced pork, but I find ground chicken filling more delicious, as well as healthier.

As you can see in the instructions below, the steamed omelette rolls are quite easy to make, and delicious if you like traditional omelette (Who doesn’t?). You can also easily double or triple the portion of this recipe to satisfy your hungry guests :)

Steamed Chicken Omelette Roll 雞蛋卷

Step by Step Instructions

Peel the potato and dice into cubes. Boil the potato cubes until soft. About 15 minutes. Drain water from potato when done boiling

Steamed Chicken Omelette Roll 雞蛋卷

While waiting for the potato to be boiled, combine the sliced ginger with 2 tbsp of water. Remove the ginger after 20 minutes. The ginger infused water will be used to flavor the chicken filling

Steamed Chicken Omelette Roll 雞蛋卷

Use a potato masher to mash the potato until it becomes well mashed. No need to add butter or cream

Steamed Chicken Omelette Roll 雞蛋卷

In a mixing bowl, combine the mashed potato with all the chicken filling ingredients except the ginger water

Steamed Chicken Omelette Roll 雞蛋卷

Stir the filling mixture in the same direction while slowly adding the ginger-infused water. Stop stirring when the mixture turns into a paste consistency

Steamed Chicken Omelette Roll 雞蛋卷

Wisk the eggs until they are frothy. Over medium-low heat, add 1 tbsp of cooking oil to a 9-inch cast iron skillet or non-stick frying pan. Pour ¼ of the beaten egg into the skillet and tilt the skillet to let the liquid cover the whole skillet. Add black sesame and chopped scallions immediately. Let the egg cook to form a round omelette wrapper. Transfer omelette wrapper to a large plate

Steamed Chicken Omelette Roll 雞蛋卷

Evenly spread 1/4 of the chicken filling on the omelette wrapper. Do it gently so you don’t tear the omelette

Steamed Chicken Omelette Roll 雞蛋卷

Starting from one end, slowly roll the omelette wrapper to form a roll. Try to keep the roll as tight as possibly without breaking the omelette

Steamed Chicken Omelette Roll 雞蛋卷

Repeat the previous 3 steps until you finish the egg an filling. Steam the rolls over high heat for 10 minutes. Remove the steamed omelette rolls and set aside to cool

Steamed Chicken Omelette Roll 雞蛋卷

Cut the rolls to the desired length and garnish with chopped chive or scallion. Serve in warm temperature

Steamed Chicken Omelette Roll 雞蛋卷

Steamed Chicken Omelette Roll

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 20 Rolls

Ingredients

  • 4 large eggs
  • 1 stalk scallion, chopped
  • Black sesame seeds
  • For the Chicken Filling
  • 10 oz ground chicken
  • 1 medium size potato
  • 2 slice ginger
  • 1 stalk scallion, chopped
  • 1 tsp five-spice powder
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 1 tbsp cooking oil
  • 1 tsp salt
  • 1 tsp ground white or black pepper

Instructions

  1. Peel the potato and dice into cubes. Boil the potato cubes until soft. About 15 minutes. Drain water from potato when done boiling
  2. While waiting for the potato to be boiled, combine the sliced ginger with 2 tbsp of water. Remove the ginger after 20 minutes. The ginger infused water will be used to flavor the chicken filling
  3. Use a potato masher to mash the potato until it becomes well mashed. No need to add butter or cream
  4. In a mixing bowl, combine the mashed potato with all the chicken filling ingredients except the ginger water
  5. Stir the filling mixture in the same direction while slowly adding the ginger-infused water. Stop stirring when the mixture turns into a paste consistency
  6. Wisk the eggs until they are frothy. Over medium-low heat, add 1 tbsp of cooking oil to a 9-inch cast iron skillet or non-stick frying pan. Pour ¼ of the beaten egg into the skillet and tilt the skillet to let the liquid cover the whole skillet. Add black sesame and chopped scallions immediately. Let the egg cook to form a round omelette wrapper. Transfer omelette wrapper to a large plate
  7. Evenly spread ¼ of the chicken filling on the omelette wrapper. Do it gently so you don’t tear the omelette
  8. Starting from one end, slowly roll the omelette wrapper to form a roll. Try to keep the roll as tight as possibly without breaking the omelette
  9. Repeat the previous 3 steps until you finish the egg an filling. Steam the rolls over high heat for 10 minutes. Remove the steamed omelette rolls and set aside to cool
  10. Cut the rolls to the desired length and garnish with chopped chive or scallion. Serve in warm temperature
http://yireservation.com/recipes/steamed-chicken-omelette-roll/

Steamed Chicken Omelette Roll 雞蛋卷

This post is part of BlogHer’s March Madness Game Day Eats editorial series, made possible by Kettle Brand Chips.

 

29 comments

  1. hi Yi..I really love cooking and I want to follow your step.. :)

  2. My mom used to make these all the time! She also made with shrimp paste instead of chicken. Thanks for posting. Now I will make them for her.

  3. My mom used to make these all the time! Thanks for posting. Now I will make them for her.

  4. How beautiful! I think I have ground chicken in freezer. I can’t wait to try this. Not sure if mine would turn so pretty like yours, but Iwant to make it myself. Wish me luck!

  5. I LOVE LOVE LOVE this! Looks incredible. So delicate and light and classy. Can totally imagine this in some fine dining restaurant. It’s quite a change from usual chinese dishes which often tend to be in more hearty (albeit delicious) looking portions to be shared. Good one!

    • Thanks for your kind words Shuhan! I agree that the presentation of this dish resembles western culture but the tastes encompasses many Chinese elements!

  6. Looks very healthy! Hope to try making this one day.

  7. Wow Yi…the chicken rolls look awesome, I never thought in mixing chicken with potatoes…look really delicious.
    And 50s? I am so glad that I live in California…
    Enjoy the blooming flowers and have a wonderful week :)

    • Good to hear from you Juliana. I sometimes wish I live in CA so I don’t have to deal with the nasty winter here in NY. Have a great weekend!

  8. Yi, these rolls look like from a Michelin-starred restaurant! I love all types of rolls and small snacks, I am addicted to eggs, so I am delighted to learn this amazing recipe! It looks a bit challenging for a clumsy cook like me, but I will persevere. Thank you so much for the inspiration and for your kind comments on my blog. I am thrilled to discover your blog and find it fascinating.

    • Hi Siss, thanks for your kind words. It’s actually easier look than it looks. Please give it a try and let me know how you like it. Thanks!

  9. Hi Yi! I really enjoyed seeing this recipe and I can’t wait to give it a try one weekend. With an eggs-chicken-potato combo, what guy wouldn’t love to eat this?! My husband will be so thrilled! Thanks for this inspirational recipe!

  10. Oh Yi! These look fabulous. I’ll have mine with a dollop of sweet chili sauce please! Do they use many potatoes in China? Just curious if that was your addition.

    • Hi Abbe, yes sweet chili sauce will be the icing on the cup! I personally use spicy sriracha sauce. Potatoes are used quite often in China but not normally in this recipe :) I improvised the potato part and it came out really good. Give it a try!

  11. Really interesting dish! And one that’s new to me. It would be confusing, at least to me, to call these egg rolls, although of course it’s the perfect name for them. The potatoes are such a nice addition. Really good stuff – thanks.

    • Thanks John, I was very tempted to name them egg rolls but i thought it was better not to preserve the originality in this case. Thanks for your visit!

  12. Healthy and high protein! I must give this a try too.

  13. Impressive! These look delicious. I thought they were crepes. You really out did yourself with these paper thin omelettes.

  14. The steamed chicken rolls look wonderful! I’ve made the seafood version with fish paste, lots of fun to make them, though a bit stressful since my family was waiting hungrily…

    • hi Jeno, i’ve done the seafood rolls as well and they were super delicious. I wonder how many kind of filling we can possibly put in there. Glad you found it fun to make these rolls!

  15. These rolls look exquisite. I like the idea of mixing mashed potato into the ground chicken, which makes the filling softer and smoother. And you will certainly score extra points from your “meat and potato” friends!

    • Hi Simon, you are right on the money about the smoother filling! I was really happy about the result as I improvised the potato part. Thanks for checking out the post!

  16. Tai Hao le! These really turned out nice and I bet were a huge hit during March Madness games. I love the fact that they are made with really simple ingredients and actually quite healthy. Not to take away from the whole healthy idea, but did you serve with a dipping sauce?

    • Hello BAM, yes i did serve with a dash of hot sriracha sauce on top of the rolls. If your guests have low tolerance in spicy food try serve with salsa or sweet chili sauce as another reader has suggested. Thank again for stopping by!

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