Oh, these chicken egg rolls! They’re a serious game-changer in my kitchen, and honestly, they’ve become a bit of a legend among my friends and family. I still remember the first time I really perfected them. It was a frantic weeknight, everyone was starving, and I desperately wanted something that felt special but wasn’t a huge ordeal. I’d always loved those crispy, flavorful egg rolls from Chinese restaurants, but I figured making them at home was way too complicated. Boy, was I wrong! These chicken egg rolls are surprisingly straightforward, and the payoff is HUGE. You get that satisfying crunch, that savory, delicious filling… it’s just pure comfort food. If you’ve ever thought about making your own, or if you’re looking for an appetizer that will totally wow your guests (or just your own taste buds!), you’ve landed in the right place. These are miles beyond anything store-bought, and way more satisfying than a sad, soggy frozen version. Let’s get rolling!
What are chicken egg rolls?
So, what exactly are we talking about when we say “chicken egg rolls”? Think of them as little parcels of joy, a delightful combination of crispy, golden-brown wrappers encasing a savory, flavorful filling, usually featuring tender chicken and a medley of veggies. They’re a popular appetizer or snack, especially in American Chinese cuisine, and they offer that irresistible contrast of textures – the delicate crispiness of the wrapper giving way to a warm, hearty filling. The name itself is pretty straightforward: “egg” referring to the wrapper (traditionally made with wheat flour, sometimes enriched with egg, though recipes vary), and “roll” for their signature rolled shape. It’s not quite a spring roll, which often has a thinner, more delicate wrapper and might be fried or served fresh, and it’s definitely not a potsticker or dumpling. This is its own delicious category, and these chicken egg rolls are my absolute favorite iteration. They’re hearty, satisfying, and oh-so-addictive.
Why you’ll love this recipe?
There are so many reasons why this chicken egg roll recipe has earned a permanent spot in my recipe box, and I have a feeling it’ll find one in yours too. First off, let’s talk about the flavor explosion. We’re talking savory chicken, crisp-tender vegetables, and a hint of something special that just makes your taste buds sing. It’s deeply satisfying without being heavy. Then there’s the simplicity factor. I know, I know, “homemade egg rolls” can sound intimidating, but I promise you, this method is totally manageable. You’ll be amazed at how easily everything comes together. And let’s be honest, they’re incredibly budget-friendly too! Using common pantry staples and a few fresh ingredients means you can whip up a batch that costs a fraction of what you’d pay at a restaurant, and you get way more for your money. The versatility is another huge plus. These are fantastic as a standalone appetizer, but they also pair beautifully with so many other dishes. They’re my go-to for casual get-togethers, but I’ve also served them at more formal dinners and they always get rave reviews. What I love most about this specific recipe is the balance. It’s got that classic egg roll flavor profile that everyone adores, but with a few personal touches that make it truly special. It’s the kind of dish that makes people ask for the recipe, and that’s always the highest compliment, right?
How do I make chicken egg rolls?
Quick Overview
This recipe is all about building layers of flavor and achieving that perfect crispy wrapper. We’ll start by sautéing some aromatics and finely diced chicken, then toss in crisp veggies, bind it all with a savory sauce, and finally, wrap it all up in those delightful egg roll wrappers. A quick fry or bake is all it takes to turn those humble ingredients into golden perfection. It’s a straightforward process that yields impressive results, perfect for weeknights or entertaining.
Ingredients
For the Main Batter:
You don’t really need a separate batter for these egg rolls in the traditional sense because we’re using pre-made wrappers. The magic happens in the filling and the cooking method!
For the Filling:
* 1 pound boneless, skinless chicken breasts or thighs, finely diced (about 1/4-inch pieces). Thighs tend to stay more moist, but breasts are great too! I sometimes buy pre-diced chicken to save time.
* 1 tablespoon neutral cooking oil (like canola, vegetable, or peanut oil). Peanut oil adds a nice subtle flavor if you don’t have allergies.
* 1 cup finely shredded green cabbage (about 1/4 of a small head). You can also use coleslaw mix for convenience!
* 1/2 cup finely shredded carrots. Again, pre-shredded is a lifesaver.
* 1/4 cup finely chopped onion. Yellow or white onion works best.
* 2 cloves garlic, minced. Fresh is key here for that pungent aroma.
* 1 teaspoon grated fresh ginger. This makes a huge difference in brightness!
* 2 tablespoons soy sauce (low-sodium is good if you want to control saltiness).
* 1 tablespoon oyster sauce. This adds a fantastic savory depth, a must-have for me.
* 1 teaspoon sesame oil. For that unmistakable nutty aroma.
* 1/4 teaspoon white pepper. Adds a subtle heat that’s different from Black Pepper.
* 1 tablespoon cornstarch, mixed with 2 tablespoons water (this is our “slurry” to thicken the filling).
* 1 (14-ounce) package egg roll wrappers. Make sure they’re thawed if you bought them frozen.
* About 1/2 cup water for sealing the wrappers.
* About 4-6 cups neutral cooking oil for frying (if you’re frying). Enough to come up about 1.5 to 2 inches in your pot or wok.
For the Glaze (Optional but highly recommended!):
* 1/4 cup soy sauce
* 2 tablespoons honey or maple syrup (for a touch of sweetness)
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1/2 teaspoon grated fresh ginger
* Pinch of red pepper flakes (if you like a little kick!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re frying, get your pot or wok ready. Pour in your neutral oil and set it over medium-high heat. You want it to reach around 350-375°F (175-190°C). If you don’t have a thermometer, you can test it by dropping a tiny piece of wrapper in; it should sizzle vigorously and float to the top. If you’re baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You’ll also want a pastry brush ready for oiling if you bake them.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the shredded cabbage, shredded carrots, and chopped onion. This is our veggie base. Make sure the veggies are finely shredded; it helps them cook evenly and fit nicely into the wrappers.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, white pepper, and the cornstarch-water slurry. Set this aside. This is our flavor powerhouse and thickening agent.
Step 4: Combine
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant – don’t let them burn! Add the finely diced chicken and cook, breaking it up with your spoon, until it’s browned and cooked through. Once the chicken is cooked, add the shredded vegetable mixture to the skillet. Stir-fry for about 3-5 minutes, until the vegetables are tender-crisp. Now, pour in the prepared sauce mixture and stir well. Cook for another minute or two until the sauce thickens and coats everything beautifully. This is where all those amazing aromas start to fill your kitchen!
Step 5: Prepare Filling
This step is already done in Step 4! So, once your chicken and veggie mixture is cooked and thickened, remove the skillet from the heat and let the filling cool slightly. You don’t want it piping hot when you’re trying to wrap, or it’ll make the wrappers soggy and hard to handle. Give it about 10-15 minutes to cool down enough to touch.
Step 6: Layer & Swirl
Time for the fun part! Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the cooled filling onto the lower third of the wrapper, shaping it into a rough log. Fold the bottom corner up over the filling, tucking it in snugly. Fold in the left and right sides towards the center, creating a neat little package. Then, moisten the top corner with a little water using your finger or a pastry brush. Roll the egg roll up tightly from the bottom to seal. Make sure there are no air pockets and that it’s sealed well so the filling doesn’t escape. Repeat with the remaining wrappers and filling. I usually get about 10-12 egg rolls from this recipe.
Step 7: Bake
If you’re baking, arrange the wrapped egg rolls seam-side down on your prepared baking sheet. Brush them generously with oil or cooking spray. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on all sides. This is my preferred method for a slightly healthier version that’s still wonderfully crunchy!
Step 8: Cool & Glaze
Once your chicken egg rolls are fried or baked to golden perfection, carefully remove them from the oil (or oven) and place them on a wire rack set over a baking sheet to drain any excess oil and stay crispy. Let them cool for just a few minutes – they’re best served warm. If you’re using the glaze, whisk together all the glaze ingredients in a small bowl until well combined. You can drizzle this over the top of the hot egg rolls, or serve it on the side for dipping. I love a good glaze moment!
Step 9: Slice & Serve
These are divine served whole, but I often like to slice them in half diagonally for a prettier presentation, especially when serving as an appetizer. This also makes them easier to handle and dip. Serve them immediately while they’re hot and crispy, with your favorite dipping sauce on the side (soy sauce, sweet chili sauce, or the glaze we made!).
What to Serve It With
These chicken egg rolls are so versatile, they can really fit into almost any meal or occasion. For a truly satisfying breakfast (yes, I’ve done it!), I love serving them alongside a fried egg and a drizzle of sriracha for a savory start to the day. They’re a fantastic alternative to toast or breakfast burritos when you’re craving something different. For a delightful brunch spread, imagine these nestled amongst a platter of mini quiches, fresh fruit, and perhaps some crispy bacon. They add a wonderful savory element that balances out the sweeter items. As a light dessert, believe it or not, they can work! Especially if you serve them with a fruit-based dipping sauce or a slightly sweeter glaze – it’s a fun, unexpected twist. But where they truly shine for me is as a cozy snack. Picture this: a lazy Saturday afternoon, a good movie on, and a plate of these hot, crispy chicken egg rolls. Perfection! My family also loves them as an appetizer before a main course of stir-fried noodles or a simple chicken and broccoli dish. They’re such a crowd-pleaser, and honestly, I’ve never had them left over!
Top Tips for Perfecting Your Chicken Egg Rolls
After making these chicken egg rolls more times than I can count, I’ve picked up a few tricks that I think really elevate them. First, on the veggie prep: it’s crucial to chop everything *really* finely. If your cabbage or carrots are in large chunks, they won’t cook through evenly, and they’ll make rolling much more difficult. I find using a food processor with the shredding disc makes quick work of this, but a sharp knife and a bit of patience do the trick too. For mixing the filling, don’t overcook the vegetables; you want them to have a slight crunch, not turn to mush. And when it comes to wrapping, the key is to keep the wrappers from drying out. I usually work with only one or two at a time, keeping the rest covered with a slightly damp kitchen towel. Make sure to seal them tightly – a little water on that final edge goes a long way! I learned this the hard way early on, and now they never burst open on me. When it comes to ingredient swaps, if you don’t have oyster sauce, a bit of hoisin sauce can work in a pinch, though it will change the flavor profile slightly. For the white pepper, if you can’t find it, a tiny pinch of cayenne can add a different kind of heat. I’ve even tried adding a splash of Shaoxing wine to the chicken while it’s cooking for an extra layer of authentic flavor. Baking vs. frying: While frying gives you that ultimate crispiness, baking is a fantastic alternative, especially if you’re making a big batch or want to avoid deep frying. Just make sure to brush them really well with oil to get that golden color and crisp texture. And for the glaze, don’t be afraid to adjust the sweetness or spice to your liking. I love adding a bit more ginger to mine for an extra zing! It’s all about making it your own.
Storing and Reheating Tips
Let’s talk about leftovers, because sometimes, *miraculously*, there are some! If you have any leftover chicken egg rolls that haven’t been eaten immediately (which is rare in my house!), you’ll want to store them properly to maintain that crispiness as much as possible. For room temperature storage, I generally don’t recommend leaving them out for more than two hours, as they can lose their crispness and become a little chewy. If you need to store them for a short while, keep them on a plate covered loosely with foil. For refrigerator storage, it’s best to let them cool completely before transferring them to an airtight container. You can also place parchment paper between layers to prevent them from sticking. They’ll stay good in the fridge for about 2-3 days, though they are definitely best eaten fresh. Freezing is a great option if you want to make a big batch ahead of time. To freeze, wrap each cooled egg roll individually in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. When you’re ready to reheat them, it’s crucial to get them crispy again. The best method is to reheat them in a single layer on a baking sheet in a preheated oven at around 375°F (190°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an Air Fryer at a similar temperature for about 5-8 minutes. Microwaving is generally not recommended as it tends to make them soggy. If you made the glaze, I’d suggest drizzling it on *after* reheating for the best texture and visual appeal.
Frequently Asked Questions
Final Thoughts
So there you have it – my favorite way to make chicken egg rolls! I really hope you give these a try. They’re more than just a recipe to me; they’re a little taste of home, a reminder of cozy nights and happy gatherings. The crunch, the savory filling, that hint of ginger and sesame… it’s just pure deliciousness in every bite. I genuinely believe that this recipe strikes that perfect balance between being incredibly tasty and surprisingly achievable for any home cook. If you love these, you might also enjoy my recipe for crispy pork wontons or my quick and easy shrimp stir-fry! They share that same spirit of bringing vibrant, comforting flavors to your table without too much fuss. I can’t wait to hear what you think! Please leave a comment below to let me know how your chicken egg rolls turned out, or share any fun variations you come up with. Happy cooking, and more importantly, happy eating!
Chicken Egg Rolls
Ingredients
Main Ingredients
- 0.45 pound cooked chicken shredded
- 1 cup shredded cabbage
- 0.5 cup shredded carrots
- 0.25 cup chopped green onions
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon ground ginger
- 0.25 teaspoon garlic powder
- 24 count egg roll wrappers
- water for sealing
- vegetable oil for frying
Instructions
Preparation Steps
- In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, ground ginger, and garlic powder. Mix well until all ingredients are evenly coated.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner.
- Fold the bottom corner over the filling. Fold in the left and right sides. Roll up tightly towards the top corner.
- Dip your finger in water and moisten the top corner of the wrapper to seal the egg roll. Ensure it is tightly sealed.
- Repeat with the remaining wrappers and filling.
- Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Remove the egg rolls from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
- Serve hot with your favorite dipping sauce.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
