What’s Actually In a Chicken Egg Roll? The Complete Breakdown

You’re not the only one who has ever eaten a crispy chicken egg roll and thought, “What am I eating right now?” I’ve spent way too much time trying to figure out what it is about these crunchy snacks that makes them so addicting. Let us solve the puzzle of what’s inside a chicken egg roll!

The Basic Components of a Chicken Egg Roll

Chicken egg rolls typically contain four main components:

1. The wrapper – A thin, wheat-based pastry
2. The protein – Chicken (obviously!)
3. The vegetables – Usually cabbage and carrots
4. The seasonings – Aromatic spices and sauces

But there’s so much more nuance to these delicious little packages Let’s dive deeper into each component

The Egg Roll Wrapper – No Actual Eggs?

Despite the name, traditional egg roll wrappers don’t always contain eggs! Weird, right? These wrappers are typically made from:

• Wheat flour
• Water
• Salt
• Sometimes a small amount of egg (but not always)

The wrappers are thicker than spring roll wrappers, which is what makes egg rolls crunch when they’re fried. They are about 7 inches square and can be found in the refrigerated section of most grocery stores.

Fun fact: Nobody really knows why they’re called “egg rolls” if they don’t necessarily contain eggs. One theory suggests they were inspired by a dish called “Dan Gun” that used an egg omelet as the wrapper!

The Chicken Component

While traditional Chinese egg rolls often use pork, chicken egg rolls have become increasingly popular, especially for those who don’t eat pork or simply prefer chicken.

The chicken in egg rolls is typically:

• Boneless chicken thighs (preferred for juiciness)
• Cut into small strips or finely chopped
• Marinated or seasoned before cooking
• Pre-cooked before being added to the filling

The recipe from Woks of Life calls for a special sauce to marinate the chicken in. It has garlic sugar, hoisin sauce, Shaoxing wine, light soy sauce, salt, molasses, sesame oil, five spice powder, and white pepper. This makes the chicken taste like Chinese BBQ pork (char siu).

Some recipes, like the one from Perdue, use ready-made crispy chicken strips to save time. Even though this is easier, it won’t taste like a real Chinese restaurant.

The Vegetable Filling

The veggie component of chicken egg rolls typically includes:

Primary Vegetables:

• Cabbage (lots of it!) – usually around 16 cups shredded
• Carrots – about 2 cups shredded
• Celery – approximately 2 cups finely chopped

Additional Vegetables Sometimes Used:

• Bean sprouts
• Mushrooms
• Onions or scallions

Most recipes call for briefly cooking these vegetables to soften them slightly and remove excess moisture The Woks of Life recommends blanching the veggies in boiling water for about 2 minutes, then immediately transferring them to an ice bath. This stops the cooking process and helps retain some crispness

Pro tip: It’s SUPER important to squeeze out excess water from the vegetables after cooking them. Nobody wants a soggy egg roll!

The Seasonings and Sauces

The seasoning is where chicken egg rolls really get their distinct flavor. Common seasonings include:

• Sesame oil
• Salt
• Sugar
• White pepper
• Ginger (fresh or ground)
• Garlic (fresh or powder)
• Five spice powder
• Hoisin sauce
• Soy sauce
• Shaoxing wine (Chinese rice wine)

The Woks of Life recipe uses a specific char siu-inspired marinade for the chicken, which gives it that signature Chinese BBQ flavor. Meanwhile, the AllRecipes version keeps it simpler with just ground ginger and garlic powder.

How It All Comes Together

Now that we know what’s in a chicken egg roll, let’s talk about how all these ingredients come together:

1. Prepare the filling:

   • Cook and season the chicken
   • Cook and drain the vegetables
   • Mix everything together with seasonings

2. Wrap the egg rolls:

   • Place filling in the center of wrapper
   • Fold bottom corner over filling
   • Fold in side corners
   • Roll toward remaining corner
   • Seal with water or flour paste

3. Cook the egg rolls:

   • Deep fry at 325-375°F until golden brown (5-8 minutes)
   • OR bake at 425°F (less traditional but healthier)
   • Drain on paper towels or a cooling rack

Variations of Chicken Egg Roll Fillings

Different recipes and restaurants have their own twists on chicken egg rolls:

The Woks of Life Approach

Their chicken egg roll recipe uses a special char siu chicken marinade to mimic the flavor of traditional Chinese BBQ pork egg rolls. They suggest you can even add shrimp to the mix if you want to get fancy!

The AllRecipes Basic Version

The popular AllRecipes egg roll recipe keeps things simple with just ground pork (which could be substituted with ground chicken), cabbage, and carrots seasoned with ginger and garlic.

The Perdue Shortcut Method

Perdue’s recipe takes a totally different approach by using pre-made crispy chicken strips combined with coleslaw mix, hoisin sauce, and Chinese 5-spice powder, then baking instead of frying.

Common Dipping Sauces

A chicken egg roll is only as good as the sauce you dip it in! Popular options include:

• Sweet and sour sauce
• Duck sauce
• Soy sauce
• Chinese hot mustard
• Sweet chili sauce
• Hoisin sauce

The Perdue recipe suggests making your own dip by combining Greek yogurt with sweet chili sauce, which is a tasty fusion approach.

Health Considerations

Let’s be real – egg rolls aren’t exactly health food. A typical chicken egg roll contains:

• Around 250-330 calories
• 10-20g of fat
• 20-25g of carbs
• 15-20g of protein

Most of the calories and fat come from the deep-frying process. If you’re looking for a healthier option, you can:

1. Bake your egg rolls instead of frying (425°F for about 10-15 minutes)
2. Use an air fryer (350°F for 10 minutes)
3. Use less oil in the filling
4. Add more vegetables to the filling

Making Chicken Egg Rolls at Home – Tips and Tricks

If you wanna try making chicken egg rolls at home (which I HIGHLY recommend), here are some tips I’ve learned:

1. Don’t overfill – It’s tempting to stuff them full, but this makes them harder to roll and more likely to burst during cooking.

2. Squeeze out excess moisture – This is super important! Wet filling = soggy egg rolls.

3. Seal them well – Use water or a flour paste (2 tablespoons flour + 2 tablespoons water) to make sure the wrapper stays closed.

4. Oil temperature matters – Too cold, and they’ll absorb too much oil and be greasy. Too hot, and they’ll burn before cooking through. Aim for 325-375°F.

5. Keep them moving – When frying, gently turn the egg rolls to ensure even browning.

6. Drain properly – After frying, place them on a wire rack or paper towels to drain excess oil.

7. Freeze extras – Most recipes suggest freezing egg rolls after cooking rather than before. To reheat, bake at 350°F for 10-15 minutes.

Storing and Reheating Chicken Egg Rolls

Made too many egg rolls? Lucky you! Here’s how to store and reheat them:

Freezing:

1. Cool completely after cooking
2. Place in freezer bags
3. Freeze for up to 3 months

Reheating:

• Oven: 350°F for 10-15 minutes until crispy
• Air fryer: 350°F for 5-10 minutes
• Deep fryer: A quick dip in 325°F oil (this is how restaurants reheat them!)

Avoid microwaving if possible – they’ll get soggy and lose that delicious crunch.

The Difference Between Egg Rolls, Spring Rolls, and Summer Rolls

People often confuse these three Asian appetizers, so let’s clear things up:

Egg Rolls

• Thick, bubbly wheat wrapper
• Usually deep-fried
• Filled with cooked meat and vegetables
• Common in Chinese-American cuisine

Spring Rolls

• Thin, crispy wrapper
• Can be fried or baked
• Often vegetable-focused
• Common throughout Asia

Summer Rolls (Vietnamese Fresh Rolls)

• Rice paper wrapper
• Not cooked (served fresh)
• Filled with raw vegetables, herbs, and sometimes cooked meat
• Served cold with dipping sauce

Final Thoughts on Chicken Egg Rolls

So there you have it – the complete breakdown of what’s in a chicken egg roll! While traditional Chinese restaurants typically use pork in their egg rolls, chicken versions have become increasingly popular and are just as delicious.

Whether you prefer the authentic approach with marinated chicken thighs and hand-chopped vegetables, or the shortcut method using pre-cooked chicken strips and coleslaw mix, chicken egg rolls make a delicious appetizer or side dish for any Asian-inspired meal.

The best part? You can customize them based on your preferences. Don’t like celery? Leave it out! Want more spice? Add some sriracha to the filling! The possibilities are endless.

Have you ever made chicken egg rolls at home? What’s your favorite filling combination? I’d love to hear your thoughts and experiences in the comments below!

FAQ About Chicken Egg Rolls

Q: Do egg rolls actually contain eggs?
A: Despite the name, the egg roll wrapper doesn’t necessarily contain eggs. The name’s origin is unclear, but it might be related to an earlier dish that used an egg omelet as the wrapper.

Q: Are chicken egg rolls healthy?
A: Traditional deep-fried chicken egg rolls aren’t particularly healthy due to the frying process, but you can make healthier versions by baking or air-frying them and increasing the vegetable content.

Q: Can I make chicken egg rolls ahead of time?
A: Yes! It’s best to cook them completely, cool them, and then refrigerate (for 3-4 days) or freeze (for up to 3 months). Reheat in the oven or air fryer for best results.

Q: What’s the difference between a chicken egg roll and a chicken spring roll?
A: Chicken egg rolls use a thicker wheat wrapper and are always fried, while spring rolls use a thinner wrapper and can be fried or baked. Egg rolls are more common in Chinese-American cuisine, while spring rolls are found throughout Asia.

Q: Can I use ground chicken instead of chopped chicken in egg rolls?
A: Absolutely! Ground chicken works well in egg rolls and is easier to distribute evenly throughout the filling.