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Chicken Egg Rolls Recipe - Crispy, Flavor-Packed, and Easy to Make

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (or finely chopped cooked chicken)
  • 2 cups shredded green cabbage (or coleslaw mix)
  • 1 cup shredded carrots
  • 1/2 cup finely chopped green onions
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (optional but adds depth)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lime juice
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cornstarch (for the filling)
  • 18–22 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Neutral oil for frying (vegetable, canola, or peanut oil)
  • Optional add-ins: 1 cup finely chopped mushrooms, 1/2 cup bean sprouts, 1 small bell pepper finely diced, chili flakes or sriracha to taste
  • Dipping sauces: sweet chili sauce, soy sauce, hot mustard, or a mix of soy sauce and rice vinegar

Method
 

  1. Prep the veggies: Shred the cabbage and carrots if not using a pre-shredded mix. Chop green onions and any optional veggies.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add a teaspoon of oil, then the ground chicken. Break it up and cook until no longer pink, about 5–6 minutes.
  3. Add aromatics: Stir in garlic and ginger. Cook 1 minute until fragrant, stirring so they don’t burn.
  4. Add veggies: Add cabbage and carrots. Cook 3–4 minutes, just until slightly softened but still crisp. Stir in green onions and any optional veggies.
  5. Season the filling: Add soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and black pepper. Toss well.
  6. Thicken and cool: Sprinkle in the cornstarch and stir to combine. Cook 1 more minute. Transfer the mixture to a bowl and let it cool for 10–15 minutes. Cool filling prevents soggy wrappers.
  7. Set up your rolling station: Place egg roll wrappers, a small bowl with the beaten egg, and the cooled filling on a clean surface. Keep a damp towel over the wrappers to prevent drying.
  8. Fill and roll: Lay a wrapper like a diamond. Spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners. Brush the top corner with egg, then roll tightly to seal.
  9. Heat the oil: In a deep skillet or pot, heat 1.5–2 inches of oil to 350–365°F (175–185°C). Use a thermometer for consistent results.
  10. Fry in batches: Fry 3–5 egg rolls at a time, turning occasionally, for 3–4 minutes or until golden brown. Avoid overcrowding the pan.
  11. Drain and rest: Transfer to a wire rack or paper towel–lined tray. Let them rest 2–3 minutes to set and crisp up.
  12. Serve: Slice diagonally if you like. Serve hot with sweet chili sauce, soy-vinegar dip, or your favorite sauce.
  13. Air fryer option: Spray rolls with oil. Air fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until crisp and golden.
  14. Oven option: Brush or spray with oil. Bake at 425°F (220°C) for 16–20 minutes, flipping once.