Easy Chicken Egg Rolls are delicious for a snack or a main dish! They can be baked or fried, but either way they will leave you wanting more!.
These easy Chicken Egg Rolls are overall a really healthy and easy meal (they are easy to make but with the rolling can take a bit of time)! They are delicious fried or baked and served with some Sweet and Sour Sauce.
To make these easy chicken egg rolls I cooked my ground chicken until it was done.
After you add the cabbage, stir it around and let it cook for a few minutes, until it starts to look a little wilted.
Let this cook for a few minutes. You will know it’s done when the cabbage looks cooked (soft and wilted).
Happy Monday, foodies! I’m so excited to share my favorite recipe for chicken egg rolls with you today. There’s something magical about biting into a crispy outside to find a delicious, salty inside. If you’ve ever wondered “how do you make chicken egg rolls?” then you’re in the right place!
I’ve been making these bad boys for years, and let me tell ya – once you make your own, those takeout versions just won’t cut it anymore The best part? They’re WAY easier to make than you might think!
Why You Should Make Your Own Chicken Egg Rolls
Before diving into the recipe, let’s talk about why homemade egg rolls are worth the effort:
- Freshness Factor: Nothing beats the taste of freshly fried egg rolls!
- Customize Your Filling: Add more of what you love, less of what you don’t
- Healthier Options: Control the ingredients and cooking methods
- Impress Your Friends: These are serious crowd-pleasers at parties
- Freezer-Friendly: Make a big batch and freeze for later!
When I made these for my family the first time, they were gone in minutes! My husband even came back for thirds (or maybe fourths, who’s keeping track?).
What You’ll Need: Ingredients Breakdown
For the ultimate chicken egg rolls, you’ll need:
For the Filling:
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ginger paste)
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon Chinese five-spice powder
- 1 tablespoon sesame oil
For Assembly and Cooking:
- 20 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil for frying
We’ve made these so many times that I’ve tried various combos of ingredients, and this is the winning formula! But feel free to play around – that’s the beauty of cooking at home!
Essential Equipment
You don’t need fancy equipment, but these basics will help:
- Large skillet or wok
- Dutch oven or deep fryer (if frying)
- Deep fry thermometer
- Tongs
- Paper towel-lined plate for draining
Step-by-Step Instructions: Let’s Make Some Egg Rolls!
Step 1: Prepare the Filling
- Heat your skillet or wok over medium heat.
- Add the ground chicken, garlic, and ginger.
- Season with salt, pepper, and five-spice powder.
- Cook, breaking up the meat, until the chicken is fully cooked and no longer pink (about 5-7 minutes).
- Add the coleslaw mix, carrots, green onions, and sesame oil.
- Stir to combine and cook for another 4-5 minutes until veggies soften and any excess moisture evaporates.
- Remove from heat and let cool slightly (SUPER important – hot filling makes soggy egg rolls!).
Step 2: Heat the Oil
While the filling cools a bit, get your oil ready:
- In a Dutch oven or deep fryer, add about 2-3 inches of vegetable oil.
- Heat over medium-low heat until it reaches 375°F (use that thermometer!).
Step 3: Roll Those Egg Rolls!
Now comes the fun part – rolling! Here’s how to do it:
- Place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
- Spoon about ¼ cup of the filling in the center of the wrapper.
- Fold the bottom corner up and over the filling.
- Brush the remaining edges with beaten egg.
- Fold in the side corners toward the center (like you’re wrapping a present).
- Continue rolling upward, keeping it tight but being careful not to tear the wrapper.
- Seal the top corner with more egg wash if needed.
Tip: Don’t fill the egg rolls too much. It’s tempting to put as much as you can inside, but that will cause them to burst.
Step 4: Fry to Golden Perfection
- Carefully lower 3-4 egg rolls into the hot oil (don’t overcrowd!).
- Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove with tongs and place on paper towels to drain.
- Allow the oil to return to 375°F between batches.
Alternative Cooking Methods (Cause We All Need Options!)
Not everyone wants to deep fry, and I get that! Here are some healthier alternatives:
Baking Instructions:
- Preheat oven to 400°F.
- Place egg rolls on a lined baking sheet.
- Brush or spray with oil.
- Bake for 10-15 minutes, flipping halfway through.
Air Fryer Instructions:
- Place egg rolls in air fryer basket with space between them.
- Spray with oil.
- Air fry at 375°F for 8-10 minutes, flipping halfway.
I’ve tried all three methods, and while deep-frying gives the most authentic result, the air fryer version comes pretty darn close!
Troubleshooting: Common Egg Roll Problems
We’ve all been there – sometimes things don’t go as planned. Here’s how to fix common issues:
| Problem | Solution |
|---|---|
| Egg rolls bursting | Don’t overfill; make sure filling is cooled |
| Soggy egg rolls | Oil not hot enough; drain filling well before rolling |
| Wrapper tearing | Handle gently; use egg wash to repair tears |
| Uneven cooking | Maintain consistent oil temp; don’t overcrowd |
| Oil too hot/smoking | Use thermometer; reduce heat if needed |
Make-Ahead and Storage Tips
One of the best things about egg rolls is that they’re perfect for meal prep!
- Make Ahead: Assemble egg rolls, wrap in plastic, and refrigerate for up to 24 hours before cooking.
- Freeze Uncooked: Place assembled egg rolls on a baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months.
- Freeze Cooked: Cool completely, wrap individually, and freeze for up to 2 months.
- Reheating: Bake frozen egg rolls at 350°F for 15-20 minutes until heated through and crispy.
Perfect Dipping Sauces
What’s an egg roll without a delicious dipping sauce? Here are my favorites:
- Sweet Chili Sauce: The classic pairing!
- Sweet and Sour: Tangy and perfect
- Peanut Sauce: For something different
- Soy-Ginger: Simple but delicious
Variations to Try
Want to mix things up? Try these variations:
- Shrimp Egg Rolls: Substitute cooked, chopped shrimp for chicken
- Veggie Egg Rolls: Skip the meat and add more veggies
- Spicy Version: Add sriracha or red pepper flakes to the filling
- Taco Style: Use taco-seasoned ground chicken with Mexican-inspired veggies
Final Thoughts and Tips
After making a lot of these tasty chicken egg rolls, I’ve learned something I think is worth sharing:
- Wrapper Matters: Look for egg roll wrappers (not spring roll wrappers) in the refrigerated section of your grocery store.
- Filling Ratio: The perfect balance is about 60% meat to 40% veggies.
- Oil Temperature: This is critical – too cool and they’re greasy, too hot and they burn.
- Tight Rolling: The tighter you roll (without tearing), the less oil seeps in.
- DIY Five-Spice: Can’t find five-spice powder? Mix cinnamon, star anise, cloves, fennel seeds, and peppercorns.
So there you have it – everything you need to know about making incredible chicken egg rolls at home! Trust me, once you master these, you’ll be the hero of every potluck, game day, and family dinner.
Have you tried making egg rolls before? What’s your favorite filling? Drop me a comment below – I’d love to hear your experiences!
Happy cooking!
P.S. Don’t forget to tag us in your egg roll pics on social media! We love seeing your creations. #HomemadeEggRolls #ChickenEggRolls
Rolling/Making the Chicken Egg Rolls
This recipe will use the entire package of wrappers and make about 20 egg rolls. (A few times I have an extra egg roll wrapper in my package and a few times I have been a short a few).
You may not eat all 20 egg rolls for a meal, but the good news is they freeze wonderfully and can be reheated in the microwave (they are a little softer in the microwave) or reheated in the oven at 400 degrees.
To roll the egg rolls I set up a little station. You will need a small bowl of water to seal the egg rolls once they are done rolling them.
In the middle of an egg roll wrapper, tilt it so that it looks like the picture below. Add about 1/4 cup of the filling. (It doesn’t have to be an exact amount and you can add more if you like but may end up with less egg rolls).
Roll the bottom end over the filling and tuck it under the filling.
Then take both sides and fold them in on the roll. Apply some water to the open corner, then finish rolling it up and make sure it’s sealed. (Use a little more water to seal it tight if needed).
Repeat with all of the egg rolls. I usually get 20 egg rolls out of each package depending on the amount of filling that I put inside of each one. Use your filling until it’s gone or the wrappers are gone!
Baking instead of Frying
If you do not want to fry your egg rolls you can place them on a baking sheet lined with parchment paper and brush the tops with a little olive oil.
Bake them at 400 for 10-15 minutes (depending on your oven). Check them occasionally and roll them around if they are getting too brown and crispy on the bottom.
We enjoy our Easy Chicken Eggrolls with my homemade sweet-and-sour sauce and some homemade Cream Cheese Chicken Wontons!
Chicken Egg Roll Recipe | Egg Rolls Made Easy
FAQ
What goes into Chicken Egg Rolls?
ingredients2 cups chicken, cooked and shredded. 1 cup finely diced onion. 3 garlic cloves, minced. 2 tablespoons cooking oil. 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots. 1 (12 ounce) bag bean sprouts. 1 (8 ounce) can water chestnuts, diced. 1⁄2 cup bottled teriyaki marinade.
What are the ingredients for egg rolls?
Egg rolls are made with a thin wheat flour wrapper, cooked meat (often pork or shrimp), vegetables (like cabbage and carrots), and seasonings. They are then deep-fried.
Are chicken egg rolls easy to make?
These chicken egg rolls are the ultimate combination of crunchy, creamy, and flavorful. They’re packed with tender shredded chicken, spicy buffalo sauce, and melty ooey-gooey cheese. They’re perfect for game days, parties, or any kind of get-together. Plus, they’re so, so easy to make! Can I bake these egg rolls instead of frying?.
How do you make a fried chicken egg roll?
Green onions, salt, sugar, sesame oil, and Chinese five spice should be added along with the cabbage and carrot mix. Stir and cook until the cabbage and carrots are soft. Let mixture cool slightly. Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg.
What can I add to chicken egg rolls?
Add sweet chili sauce or honey to the filling for a sweeter profile. These Chicken Egg Rolls are a fun twist on a classic breakfast with a crispy shell and savory filling. Made with simple ingredients, they are easy for kids to help roll and assemble.
How do you fill a chicken egg roll with chicken filling?
Moisten the top corner with a little bit of water. Place the chicken filling in the bottom corner, closest to you. Then, gently roll the wrapper over the filling, tucking the filling in as you go. Stop to fold the right and left corners over the filling, and then finish rolling. Seal the egg roll with the top corner that you moistened with water.
How do you make egg roll filling?
Lay an egg roll wrapper on a clean surface. Spoon the chicken mixture onto one side of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling. Heat vegetable oil in a deep skillet over medium heat.
How do you cook egg rolls?
Prepare the dough: Use egg roll wrappers, ensuring pliability. Assemble the egg rolls: Place filling on wrapper, roll, and seal. Fry until golden: Heat oil to 350°F, fry rolls until golden-brown. Drain and serve: Drain on paper towels and serve warm.