Crispy Chicken Egg Rolls combine savory ground chicken with tender shredded vegetables—like carrots and cabbage—wrapped in egg roll wrappers and fried until golden and crunchy. This easy recipe lets you enjoy restaurant-style egg rolls at home whenever you crave them.
I order egg rolls whenever we go out for Chinese food, and I love both versions with and without chicken. When I want to make them at home, this straightforward recipe delivers crisp, flavorful egg rolls that often rival what you get at a restaurant.
Why You’ll Love This Chicken Egg Rolls Recipe
- Simple to make. Don’t be intimidated—this recipe comes together quickly and without stress.
- Flexible. If you prefer not to fry, you can bake or air fry the rolls. The filling is easy to customize with extra vegetables, ginger, or a different protein.
- Fast. After stir-frying the filling, assemble and cook the egg rolls; the whole process takes about 25 minutes.
What You’ll Need
Below are the main ingredients for these chicken egg rolls. See the recipe card for exact amounts.
- Olive oil: extra virgin works well for sautéing the aromatics.
- Ground chicken: gives the filling a rich, savory base.
- Aromatics: yellow onion, garlic, and fresh ginger build flavor.
- Salt and pepper.
- Sesame oil: toasted sesame oil adds a nutty finish, but you can use regular sesame oil if preferred.
- Shredded cabbage: green cabbage is traditional and softens nicely when cooked.
- Shredded carrots: add color, sweetness, and crunch.
- Green onions: thinly sliced for freshness.
- Egg roll wrappers: available at most grocery stores or Asian markets.
- Egg: beaten and used to seal the wrappers and help the exterior brown.
- Vegetable oil: for frying, or use a substitute if baking or air frying.
How To Make Chicken Egg Rolls
Follow these steps to make crispy chicken egg rolls at home.
- Sauté the onion: Heat olive oil in a skillet and cook the chopped onion until translucent.
- Cook the chicken: Add ground chicken and break it up with a spatula until no pink remains. Season with salt and pepper.
- Add aromatics: Stir in minced garlic and ginger and cook briefly until fragrant.
- Vegetables and sesame oil: Add sesame oil, shredded cabbage, shredded carrots, and sliced green onions. Cook until vegetables are slightly softened, then remove from heat and let cool a bit.
- Fill wrappers: Place a wrapper in a diamond position, spoon about 2 tablespoons of filling onto the center, fold the bottom corner over, tuck in the sides, roll tightly, and seal the edge with beaten egg.
- Fry: Heat vegetable oil to about 350°F in a large pot or deep fryer. Fry the egg rolls in batches until golden and crispy, about 3–4 minutes per batch.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.
Tips & Variations
Exercise caution when working with hot oil—use tongs to lower the rolls gently to avoid splashing. Additional suggestions:
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays consistent and the rolls cook evenly. Aim for about 350°F before frying.
- Oven method: To bake, preheat the oven to 400°F, brush the rolls lightly with oil, and bake 10–15 minutes, turning once, until crisp.
- Air fryer option: Air fry at 375°F for 10–12 minutes, flipping halfway, until golden and crispy.
- Swap proteins: Replace ground chicken with ground turkey or pork if preferred.
- Vegetarian version: Omit the chicken and add extra mushrooms, tofu, or scrambled egg for texture.
What To Serve With Chicken Egg Rolls
Offer a variety of dipping sauces like soy sauce, sweet chili sauce, duck sauce, or Chinese mustard. Pair the egg rolls with a light salad or slaw to balance the crunch. An Asian-style cabbage slaw, avocado-tomato salad, or a simple green salad all work well. For a more substantial meal, serve the rolls alongside rice and a main chicken dish.
Proper Storage
Egg rolls are best served fresh for maximum crispness. If you have leftovers or want to make them ahead, follow these storage tips:
- Refrigerator: Store cooled leftover egg rolls in an airtight container for up to 3 days.
- Freezer: Cool cooked rolls on a wire rack, then place them in a freezer-safe bag for up to 3 months. You can cook them directly from frozen when needed.
- Reheating: Reheat in a 350°F oven for 10–12 minutes or air fry at 350°F for 10–15 minutes until crisp.
More Easy Appetizers
- Zucchini Chips
- Mozzarella Sticks
- Shrimp Nachos
Chicken Egg Rolls
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ⅔ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sesame oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 20 egg roll wrappers
- 1 egg, beaten
- 3 cups vegetable oil for frying
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2–3 minutes.
- Add the ground chicken and cook, breaking it up, until it’s no longer pink, about 5–7 minutes.
- Stir in the minced garlic, minced ginger, kosher salt, and black pepper. Cook for another 2 minutes until fragrant.
- Add sesame oil, shredded cabbage, shredded carrots, and sliced green onions. Cook 2–3 minutes until the vegetables are slightly softened. Remove from heat and let the filling cool slightly.
- Place a wrapper on a clean surface in a diamond orientation. Spoon about 2 tablespoons of filling into the center.
- Fold the bottom corner over the filling, tuck in the sides, roll tightly, and brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- Heat vegetable oil in a large pot or deep fryer to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes.
- Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values will vary based on ingredients and preparation methods.