There’s something special about a perfectly crisp, golden-brown Chicken Egg Roll that shatters when you bite in. Making them from scratch is surprisingly approachable and deeply rewarding. The aroma of garlic and ginger sizzling, the satisfying assembly, and that final glorious fry turn an ordinary weeknight into something festive.
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Why You’ll Love This Chicken Egg Rolls
- Texture & Flavor: Crisp wrapper gives way to a juicy, savory-sweet filling.
- Fun to Make: Wrapping is a satisfying kitchen craft project.
- Better Than Takeout: Fresher, more flavorful, and less greasy.
- Make-Ahead Friendly: Freeze beautifully for impromptu snacks.
Ingredients & Tools
- 1 lb ground chicken (or finely chopped chicken breast)
- 1 package (about 20) egg roll wrappers
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup finely chopped shiitake mushrooms
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 4 cups neutral oil for frying (like vegetable or peanut oil)
- 1 large egg, beaten (for sealing the wrappers)
Tools: Large skillet or wok, mixing bowls, pastry brush, spider strainer or slotted spoon, baking sheet lined with paper towels, thermometer (highly recommended for oil temperature).
Don’t be intimidated by the list—it’s mostly pantry staples. The real stars are the fresh ginger and garlic, which provide that unmistakable aromatic base, and the combination of soy and oyster sauce creates a deeply savory, umami-rich foundation for the filling.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 12 g |
| Fat: | 8 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 (about 3 egg rolls per person) | Prep Time: 35 minutes | Cook Time: 20 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Wrappers: Keep them covered! Egg roll wrappers dry out incredibly fast. Keep the stack under a damp paper towel while you work to prevent them from cracking and becoming difficult to seal.
- The Filling Must Be Cool. This is non-negotiable. If you try to wrap a hot filling, the steam will make the wrappers soggy and they’ll likely tear. Spread the cooked filling on a baking sheet to cool it down quickly.
- Oil Temperature is Everything. A kitchen thermometer is your best friend here. If the oil is too cool, the egg rolls will be greasy; if it’s too hot, the outside will burn before the inside is hot. We’re aiming for that perfect golden crispness.
- Don’t Overstuff. It’s tempting to pack in as much filling as possible, but this almost guarantees a burst seam during frying. A modest 2 tablespoons per wrapper is the sweet spot for a perfect roll.
How to Make Chicken Egg Rolls
Step 1: Cook the Aromatics and Chicken. Heat a tablespoon of your frying oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir for just 30 seconds until incredibly fragrant—be careful not to burn it. Immediately add the ground chicken, using your spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-6 minutes. You’ll notice the meat will release some liquid; that’s perfectly fine.
Step 2: Sauté the Vegetables. Add the shredded cabbage, carrots, and chopped mushrooms to the skillet. The volume will look huge at first, but it will wilt down significantly. Continue to cook, stirring frequently, for another 5-7 minutes until the vegetables have softened but still retain a slight crunch. You’re not aiming for mush here—that textural contrast is key.
Step 3: Season the Filling. Push the filling to one side of the skillet and tilt it slightly. Add the soy sauce, oyster sauce, sesame oil, and white pepper to the cleared space, letting the sauces heat for a few seconds before mixing everything together thoroughly. This little trick helps to “wake up” the flavors. Cook for one more minute, then transfer the entire filling to a large baking sheet and spread it out to cool completely. This is the perfect time to clean your station and get ready for wrapping.
Step 4: Assemble the Egg Rolls. Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons of the cooled filling just below the center. Fold the bottom corner up and over the filling, tucking it in snugly. Fold the left and right corners inward toward the center, forming an envelope shape. Now, brush the remaining top corner with the beaten egg—this is your glue—and roll it up tightly into a neat cylinder. Press to seal. Place it seam-side down on a tray and repeat with the remaining wrappers and filling.
Step 5: Fry to Golden Perfection. In a large, heavy-bottomed pot or Dutch oven, heat about 3 inches of oil to 350°F (175°C). Use your thermometer! Carefully lower 3-4 egg rolls into the hot oil at a time, avoiding overcrowding. Fry for 2-3 minutes per side, using tongs or a spider strainer to turn them, until they are a deep, uniform golden brown. You’ll hear them sizzle merrily.
Step 6: Drain and Serve. As soon as they’re beautifully bronzed, transfer the egg rolls to the baking sheet lined with paper towels to drain any excess oil. Let them rest for just a minute or two—this allows the filling to set and makes them less likely to burst open when you bite in. Serve them hot with your favorite dipping sauce. The sound of that first crisp bite is your reward!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to a bag; fry from frozen.
- Reviving: Reheat in oven or air fryer at 375°F until crisp; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly acidic notes provide a refreshing counterpoint to the rich, savory egg rolls, cleansing the palate between bites.
- Steamed jasmine rice — A fluffy bed of rice is perfect for sopping up any extra dipping sauce and makes the meal feel more substantial and complete.
- Stir-fried garlic bok choy — This quick green side adds a beautiful color to the plate and its mild, garlicky flavor complements the egg rolls without overpowering them.
Drinks
- Iced jasmine green tea — Its light, floral character cuts through the richness of the fried food and is incredibly thirst-quenching.
- A crisp lager or pilsner — The carbonation and mild bitterness of a cold beer are a classic pairing that lifts the savory flavors and cleanses the palate beautifully.
- Ginger ale with a lime wedge — The spicy-sweet fizz of the ginger harmonizes with the flavors in the egg roll and feels like a special, non-alcoholic treat.
Something Sweet
- Mango with sticky rice — The sweet, creamy coconut rice and fresh, tangy mango are a iconic Southeast Asian dessert that provides a lovely, satisfying end to the meal.
- Fortune cookies and orange wedges — A simple, fun, and traditional way to finish, offering a burst of citrus and a little bit of sweet, crunchy fun.
- Lychee sorbet — This light, floral sorbet is incredibly refreshing after a savory meal and feels like a sophisticated, palate-cleansing finale.
Top Mistakes to Avoid
- Mistake: Using a hot filling. I’ve messed this up before, and it’s a guaranteed path to soggy, torn wrappers and leaking egg rolls. The steam from the hot filling is the enemy of a crisp result. Patience is key—let it cool completely.
- Mistake: Frying at the wrong temperature. This is the difference between a greasy log and a crisp delight. Without a thermometer, it’s just a guess. If the oil isn’t hot enough, the wrapper soaks up oil; too hot, and it burns. Trust the 350°F.
- Mistake: Overcrowding the pot. Adding too many egg rolls at once causes the oil temperature to plummet. You’ll end up with unevenly cooked, oily egg rolls. Fry in small, manageable batches for the best texture.
- Mistake: A bad seal. If you don’t seal the final flap properly with the egg wash, the egg roll will unravel in the hot oil, creating a messy, filling-filled fryer. A good seal is a quick and simple step that ensures a perfect parcel.
Expert Tips
- Tip: Squeeze out excess moisture. After your filling has cooled, grab handfuls and gently squeeze over the sink. Removing this extra liquid is a pro-move that prevents sogginess and ensures the filling is tight and flavorful, not watery.
- Tip: Double-fry for extra crispness. For the ultimate shatteringly crisp shell, fry the egg rolls until just lightly golden, let them drain and cool for 10 minutes, then fry them again for another minute until deep golden brown. This technique creates an incredibly sturdy, blistered crust.
- Tip: Bake for a lighter option. If you prefer not to deep-fry, you can bake them! Brush the assembled egg rolls generously with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp. They won’t be *quite* the same, but they’re still delicious.
- Tip: Make a big batch for the freezer. After assembling, place the uncooked egg rolls on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer bag. You can fry them directly from frozen, just add an extra minute or two to the cooking time.
FAQs
Can I make these Chicken Egg Rolls ahead of time?
Absolutely, and I highly recommend it! You have two great options. First, you can assemble them completely, place them on a baking sheet, and freeze them solid before transferring to a bag. Fry directly from frozen, adding a couple of minutes to the cook time. Second, you can fry them completely, let them cool, and refrigerate for up to 3 days. Re-crisp them in a 375°F (190°C) oven for about 10 minutes. The make-ahead potential is one of this recipe’s best features.
What’s the best way to reheat leftover egg rolls?
The oven or an air fryer is your best bet to bring back that crisp texture. Avoid the microwave, as it will make them soft and chewy. Preheat your oven to 375°F (190°C) and place the egg rolls on a baking sheet. Bake for 10-12 minutes until hot and crisp. In an air fryer, it’s even faster—about 5-7 minutes at 370°F (185°C). They won’t be *quite* as perfect as fresh, but they’ll be miles better than microwaved.
Can I use a different protein instead of chicken?
Of course! This recipe is very adaptable. Ground pork is a classic and delicious substitute. For a vegetarian version, you can use crumbled firm tofu or even just double up on the mushrooms. The key is to make sure whatever protein you use is cooked through and well-seasoned before being mixed with the vegetables. The cooking method and timing will remain largely the same.
My egg roll wrappers are tearing. What did I do wrong?
This usually happens for one of two reasons. First, the wrappers have dried out. Remember to keep them under a damp towel at all times when you aren’t actively using one. Second, you might be over-stuffing them. A torn wrapper is often a sign that there’s too much filling inside, putting stress on the delicate dough. Scale back to a heaping tablespoon and see if that helps.
What are some good dipping sauces for these?
The classic is sweet and sour sauce, but don’t stop there! Duck sauce, spicy Chinese mustard, or a simple mix of soy sauce with a splash of rice vinegar and a sprinkle of sesame seeds are all fantastic. For a creamy option, try a sriracha mayo. I personally love a sweet chili sauce—it provides a sticky sweetness and a gentle heat that pairs perfectly with the savory filling.
Chicken Egg Rolls
Learn how to make crispy, golden Chicken Egg Rolls from scratch with this easy recipe. Better than takeout and perfect for a fun weeknight dinner. Get the recipe now!
Ingredients
For the Filling:
-
1 lb ground chicken (or finely chopped chicken breast)
-
4 cups shredded green cabbage
-
1 cup shredded carrots
-
1/2 cup finely chopped shiitake mushrooms
-
3 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
2 tbsp soy sauce (or tamari)
-
1 tbsp oyster sauce
-
1 tsp sesame oil
-
1/2 tsp white pepper
For Assembly & Frying:
-
1 package egg roll wrappers (about 20)
-
4 cups neutral oil for frying (like vegetable or peanut oil)
-
1 large egg (beaten, for sealing the wrappers)
Instructions
-
Heat a tablespoon of your frying oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir for just 30 seconds until incredibly fragrant—be careful not to burn it. Immediately add the ground chicken, using your spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-6 minutes.01
-
Add the shredded cabbage, carrots, and chopped mushrooms to the skillet. Continue to cook, stirring frequently, for another 5-7 minutes until the vegetables have softened but still retain a slight crunch.02
-
Push the filling to one side of the skillet and tilt it slightly. Add the soy sauce, oyster sauce, sesame oil, and white pepper to the cleared space, letting the sauces heat for a few seconds before mixing everything together thoroughly. Cook for one more minute, then transfer the entire filling to a large baking sheet and spread it out to cool completely.03
-
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons of the cooled filling just below the center. Fold the bottom corner up and over the filling, tucking it in snugly. Fold the left and right corners inward toward the center, forming an envelope shape. Now, brush the remaining top corner with the beaten egg and roll it up tightly into a neat cylinder. Press to seal. Place it seam-side down on a tray and repeat with the remaining wrappers and filling.04
-
In a large, heavy-bottomed pot or Dutch oven, heat about 3 inches of oil to 350°F (175°C). Carefully lower 3-4 egg rolls into the hot oil at a time, avoiding overcrowding. Fry for 2-3 minutes per side, using tongs or a spider strainer to turn them, until they are a deep, uniform golden brown.05
-
Transfer the egg rolls to the baking sheet lined with paper towels to drain any excess oil. Let them rest for just a minute or two. Serve them hot with your favorite dipping sauce.06
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