Chicken Egg Rolls: A burst of flavors wrapped in a delightfully crispy, handheld package.
These little bites of savory bliss are incredibly easy to make and feature an egg roll filling made with tender, juicy ground chicken and perfectly seasoned shredded cabbage and carrots, all snugly nestled inside a golden, crispy egg roll wrapper.
A tasty blend of simplicity and delectability, chicken egg rolls, just like my Corned Beef and Cabbage Egg Rolls and Turkey Egg Rolls, are incredibly versatile. They make a great appetizer and are perfect for serving with my Shrimp and Chicken Fried Rice.
No matter how you serve them, they make a wonderful addition to any menu. If you are ready to skip the Chinese takeout and dive into the irresistible world of homemade egg rolls, let’s get this party started!
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Why you will love this recipe
- The recipe saves time by using a coleslaw mix in the egg roll filling. The pre-shredded cabbage and carrots in the coleslaw mix eliminate manual chopping and shredding, saving you valuable time in the kitchen.
- I provide step-by-step directions for three easy methods of cooking your egg rolls, including frying, baking them in the oven, and cooking them in an air fryer.
- This recipe is easy to make and incredibly delicious. Combining flavorful ground chicken, crunchy vegetables, and seasonings creates a flavorful filling that will leave you craving more.
Ingredients – here’s what you need
- Ground chicken – is the protein base for the filling ingredients. It adds flavor, texture, and richness.
- Egg roll wrappers – are the outer casing for the egg rolls. They provide a crispy texture and hold the filling securely.
- Purchased coleslaw mix – saves time and includes shredded cabbage and carrots, which provide a mild sweetness and add crunch to the filling. A head of fresh cabbage and a few carrots can be substituted for the coleslaw mix.
- Fresh garlic & ginger – provide depth of flavor, enhance the savory profile of the filling, and complement the other flavors.
- Soy sauce (not pictured), sesame oil, and oyster sauce – enhance the overall taste and add rich and savory Asian flavor to the filling.
- Kosher salt and ground black pepper – enhance the overall taste and balance the flavors in the filling.
- Olive oil, peanut oil, or vegetable oil (not pictured) – olive oil is used for cooking the ground chicken, and peanut oil or a neutral oil with a high smoke point is used for frying the egg rolls.
(A complete list of ingredients and measurements is listed in the recipe below.)
How to make this chicken egg roll recipe
- To make the chicken egg roll filling, start by adding olive oil to a skillet set over medium heat. When the oil is hot, add the garlic and ginger and cook for 30 seconds. Then add the ground chicken.
- Use a potato masher or fork to mash and break the ground chicken into small pieces. Add salt and pepper, stir, and cook for five minutes or until the meat is browned.
- Add the coleslaw mix, sesame oil, oyster sauce, and soy sauce and combine. Cook for three to four minutes until the cabbage starts to wilt, and remove the filling from the heat. Allow it to cool for a few minutes.
- Place an egg roll wrapper on a flat surface with the point facing down. Place about a quarter cup of the chicken mixture in the center.
- To wrap the egg rolls, fold the right corner and left corner toward the center like an envelope, then fold the bottom corner over the filling towards the center.
- Roll up as tightly as you can toward the top corner. Dip your finger in a small bowl of water, moisten the edges, and press down to seal it.
- Repeat with the remaining wrappers and filling.
- For crispy egg rolls, I recommend frying. Add oil to a skillet or frying pan over medium-high heat to fry them. You should have approximately one and a half to two inches of oil in the pan.
- When the oil reaches 350°F, carefully add three or four egg rolls seam-side down and fry for two to three minutes until golden brown. Remove and drain on a metal cooling rack set over a baking sheet. Repeat as necessary.
- If you are frying several batches, place the cooling rack and baking sheet with the fried egg rolls in a 200°F oven to keep warm while frying the rest.
- Serve immediately while they are hot, and optionally, add a dipping sauce of your choice.
Optional cooking methods
- To bake the egg rolls in the oven, preheat the oven to 400 °F. Liberally brush olive oil over the outside of the wrapper and place them on a rimmed baking sheet coated with non-stick cooking spray. Bake them for approximately 12-14 minutes, turning them over halfway through the cooking time.
- To air fry, coat the air fryer basket with olive oil spray. Place the egg rolls in the basket and lightly spray the tops with olive oil. Cook at 400 °F for six minutes. Then flip them, spray, and cook for an additional six minutes. Repeat as necessary.
Top tip:
Egg rolls are best enjoyed fresh and hot. Serve them immediately after frying for the ultimate crispy texture and flavorful experience.
Recipe variations
- Substitute ground pork for ground chicken.
- Substitute plant-based protein alternatives such as crumbled tofu or mushrooms, bell peppers, and water chestnuts for the ground chicken.
- Substitute cooked chopped shrimp for ground chicken.
- For buffalo chicken egg rolls, use my buffalo chicken dip recipe as the filling instead of the chicken and coleslaw mixture. Wrap in a wrapper and fry as directed. Serve with buffalo sauce.
- Instead of ground chicken, take a cooked chicken breast, cut it into small pieces, then add it to the coleslaw mixture. Add some bean sprouts if desired.
- Combine a mixture of cooked cubed chicken, drained black beans, canned corn, chopped-up jalapeños, and chopped green onions with shredded cheese, chili powder, cumin, salt, and pepper. Spoon two tablespoons of this mixture onto the wrappers and roll up as directed.
- Combine cooked chicken with shredded cheese and BBQ sauce and wrap in a wrapper.
Serving suggestions
- Appetizers: Like my fried oysters, blackened shrimp, fried crab claws, or buffalo shrimp, they make a great appetizer. Whether it’s a casual gathering, a game day party, or even a formal dinner, they are always a crowd favorite.
- Snacks: Crispy and flavorful, like my hanky panky recipe, cheese quesadillas, and shrimp toast, egg rolls are an excellent choice for a satisfying snack. Enjoy them on their own, dip them in your favorite sauce, or pair them with a refreshing beverage for a tasty treat during a movie night or as a quick bite between meals.
- Main Dish: While traditionally, they are commonly served as appetizers or snacks, you can also make them the star of your main course. Pair egg rolls with broccoli slaw, purple hull peas, stir-fried rice, Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar, or grilled vegetable kabobs to create a fulfilling and well-rounded meal.
- Side Dish: They shine as a side dish, especially in Asian-inspired meals. Pair them with sweet and sour chicken, teriyaki chicken stir fry, shrimp and broccoli stir fry, lemon curd chicken, or shrimp and pineapple fried rice.
How to freeze uncooked egg rolls
This recipe makes approximately twelve to sixteen egg rolls. If you don’t need that many, freeze what you don’t want to cook immediately. To freeze them:
- Place them in a single layer, not touching on a rimmed baking sheet.
- Cover the sheet pan with plastic wrap and place in the freezer until they are frozen.
- Transfer them into a resealable zipper-type freezer bag and store them in the freezer for up to six months.
How to cook frozen egg rolls
To fry them, start out with a lower heat, about 300 °F, and carefully place them into the hot oil one at a time. Stand back in case the oil splatters. Once any ice crystals have evaporated, increase the heat to 350 °F and fry for three to five minutes.
Add five minutes of baking time to the recipe directions to bake them in the oven.
Add one to two minutes per side to the recipe directions to air fry them.
Recipe FAQs
The main difference lies in the appearance, texture, and ingredients used to make the wrappers.
Egg roll wrappers are made from wheat flour, water, and sometimes eggs, giving them a slightly thicker and sturdier texture.
On the other hand, spring roll wrappers are typically made from rice flour, water, and salt. They are translucent and much more delicate.
Allow them to cool completely before storing them. Then, place them in an airtight container. Store them in the refrigerator for up to 3-4 days.
To reheat, an air fryer is the best option. Preheat the air fryer to 350°F, then place the leftovers in the basket. Heat them for about five to seven minutes or until they are hot and crispy.
To reheat in the oven, preheat your oven to 350°F. Place the leftovers on a baking sheet, and heat them for about 10-15 minutes or until they are heated through and crisp.
I don’t recommend reheating them in a microwave, the wrapper will not crisp up and will be soft.
I usually use a purchased sweet chili sauce which can be found in the Asian section of most grocery stores. However, there are a variety of other options available. Here are just a few:
Sweet and Sour Sauce is a classic dipping sauce with a tangy and slightly sweet flavor. It provides a nice contrast to the savory filling.
Plum sauce is a thick and sweet sauce made from plums, sugar, vinegar, and various spices.
Soy sauce with its slightly salty flavor, provides a savory umami taste that complements the flavors.
Peanut sauce is a rich and creamy sauce made from peanut butter, soy sauce, lime juice, garlic, and various seasonings.
Yes, you can partially make them ahead of time.
To do this, prepare as directed but do not cook them. For long-term storage, it’s better to freeze them before cooking.
If you plan to cook them within a few days, you can refrigerate them by covering tightly with plastic wrap or aluminum foil and storing them in the refrigerator for up to two to three days.
Before serving, follow the directions in the recipe to cook them.
Expert tips and tricks
- Ensure your wrappers are as fresh as possible so they will be easy to roll and seal.
- When rolling egg rolls, ensure they are tightly sealed to prevent the filling from spilling out during frying. Use a small amount of water on your finger to moisten the edges of the wrapper before folding and sealing.
- Avoid overfilling, which can make them difficult to roll and lead to uneven cooking. Make sure to leave enough room to fold and seal the wrapper properly.
- When frying, it’s essential to maintain the oil temperature. Too low a temperature will result in greasy egg rolls, while too high a temperature may cause them to burn. Use a candy or deep fry thermometer, and aim for an oil temperature of 350°F for a crispy, evenly cooked exterior.
- After frying, place them on a wire cooling rack set over a baking sheet to drain off any excess oil. This helps to maintain their crispiness and prevents them from being greasy.
More fried recipes
For more recipes or menu ideas, check out my recipe index which lists all of my recipes by category.
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Easy Chicken Egg Roll Recipe (10 Minutes Cook Time)
Equipment
- Large skillet or frying pan with high sides
- Metal kitchen spider or slotted spoon
- Metal cooling rack and rimmed baking sheet
Ingredients
- 1 pound egg roll wrappers, about 20 wrappers
- 1 pound ground chicken
- 1 pound coleslaw mix, shredded cabbage and carrots
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger, or ½ teaspoon dried ground ginger
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 2-3 cups peanut or vegetable oil, enough to have 1½ to 2 inches of oil in the pan
Instructions
- To make the filling, start by adding olive oil to a skillet set over medium heat. When the oil is hot, add the garlic and ginger and cook for 30 seconds. Then add the ground chicken.
- Use a potato masher or fork to mash and break the ground chicken into small pieces. Add salt and pepper, stir, and cook for five minutes or until the meat is browned.
- Add the coleslaw mix, sesame oil, oyster sauce, and soy sauce and combine. Cook for three to four minutes until the cabbage starts to wilt, and remove the filling from the heat. Allow it to cool for a few minutes.
- Place an egg roll wrapper on a flat surface with the point facing down. Place about a quarter cup of filling in the center.
- To wrap, fold the right and left points toward the center like an envelope, then fold the bottom over the filling towards the center.
- Roll up as tightly as you can toward the top point. Dip your finger in water and moisten the edges and press down to seal it.
- Repeat with the remaining wrappers and filling.
- For the best results, I recommend frying the egg rolls. Add oil to a skillet or frying pan over medium-high heat to fry them. You should have approximately one and a half to two inches of oil in the pan.
- When the oil reaches 350°F, carefully add three or four egg rolls seam-side down and fry for two to three minutes until golden brown. Remove and drain on a metal cooling rack set over a baking sheet. Repeat with the remaining egg rolls.
- If you are frying several batches, place the cooling rack and baking sheet with the fried egg rolls in a 200°F oven to keep warm while frying the rest.
- Serve immediately and optionally; add a dipping sauce of your choice.
Optional cooking methods
- To bake the egg rolls in the oven, preheat the oven to 400 °F. Liberally brush olive oil over the outside of the wrapper and place them on a rimmed baking sheet coated with non-stick cooking spray. Bake them for approximately 12-14 minutes, turning them over halfway through the cooking time.
- To air fry, coat the air fryer basket with olive oil spray. Place the egg rolls in the basket and lightly spray the tops with olive oil. Cook at 400 °F for six minutes. Then flip them, spray, and cook for an additional six minutes. Repeat as necessary.
Ashley
Holy Smokes!! Yum!! I am making this!!
Your Biggest Fan!!
Gritsandpinecones
Thank you! I know you will love it!
Your Biggest Fan!
Michael D Litchfield
Oh Wow, I’ve got all of the ingredients and the time will pass quickly between now and suppertime! My wife is happy to dig in tonight too.
Juventa
This looks delicious!