These classic Chicken Egg Rolls are filled with savory ground chicken, crunchy cabbage, sweet carrots, and green onions—all wrapped tightly in a crisp, golden egg roll wrapper. Perfectly seasoned and fried to perfection, they’re ideal as an appetizer, side dish, or crowd-pleasing snack. Each roll delivers a satisfying crunch followed by a juicy, flavorful center that everyone will love.

Why You’ll Love This Recipe

• Juicy, well-seasoned chicken with fresh, vibrant vegetables.

• Crispy shell with a tender and flavorful center.

• Quick to cook and easy to prepare in batches.

• Perfect for entertaining or family dinners.

• Customizable with your favorite sauces and veggies.

Chicken Egg Rolls

Chicken Egg Rolls have long held a place of honor on takeout menus and family dinner tables alike. They offer everything we crave in a finger food: crispiness, a savory filling, and versatile flavor that goes well with a wide range of dips and sides. But what makes homemade chicken egg rolls especially special is how easy they are to customize and prepare to your exact preferences.

This recipe centers around lean ground chicken, which cooks quickly and absorbs flavor exceptionally well. It’s a healthier and faster-cooking alternative to fattier meats, while still offering deep umami richness when seasoned properly.

Fresh minced garlic and ginger form the aromatic base of the dish, adding warmth and depth. These two ingredients are essential to building layers of flavor early on. They wake up the taste buds and bring traditional notes to this fusion-friendly recipe.

For the vegetables, we stick to shredded cabbage and carrots—both of which hold up beautifully during stir-frying. Their crunch remains even after cooking, offering texture that contrasts with the softer chicken filling. Green onions add a final touch of brightness and mild heat that lifts the entire mixture.

One of the most important steps in this recipe is sautéing the filling mixture thoroughly. We want the vegetables tender, but not mushy, and the chicken fully cooked but not dry. Stir-frying everything together helps bind the filling and concentrate the flavors.

Another critical component? The wrapping process. Each egg roll wrapper needs to be handled gently yet firmly—rolled tightly enough to hold the filling without air pockets, but not so tightly that the wrapper tears. Using a flour-and-water paste is a great way to seal the edges and keep the rolls intact during frying.

Speaking of frying—this step is what transforms the egg roll from a flavorful wrap to a crispy, golden treasure. Cooking the rolls at the right oil temperature (around 375°F) ensures a crisp exterior and prevents them from absorbing excess oil. It’s the key to a beautifully fried snack that isn’t greasy.

Timing matters, too. Frying the rolls for just 2–3 minutes per batch keeps them light and crisp, and helps the wrapper develop an irresistible bubbly texture. Turn them gently to cook evenly on all sides.

Once cooked, a paper towel-lined plate is essential to absorb residual oil. Let the egg rolls rest for a few minutes before serving to preserve the crispy shell and let the filling settle.

These rolls are best enjoyed fresh, but they also reheat well in an oven or air fryer, making them great for meal prep or leftovers. They can be frozen before or after cooking and still turn out beautifully.

What makes these egg rolls so versatile is their universal appeal. From picky eaters to adventurous foodies, everyone finds something to love in the balance of crunch, savoriness, and subtle sweetness.

They pair beautifully with a wide range of dipping sauces—from sweet and sour to chili garlic, hoisin, or even a creamy sesame dip. Each adds a different twist to the base flavor.

Whether served as a party appetizer, lunch box addition, or a light dinner, these Chicken Egg Rolls always deliver. They’re a testament to how simple ingredients, when combined thoughtfully, can create something truly crave-worthy.

Make these once and you’ll find yourself returning to the recipe again and again—adding your own spin or sticking with the classic version. Either way, it’s a win.

Servings

Makes 14 egg rolls
Serves: 5–6 people

Time

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Ingredients

• 1 pound ground chicken

• 2 teaspoons minced fresh garlic

• 1 teaspoon minced fresh ginger

• 2 cups shredded cabbage

• 1 cup shredded carrots

• 1 green onion, thinly sliced

• 14 egg roll wrappers

• 2 tablespoons all-purpose flour

• 1 tablespoon water

• 1 quart vegetable oil (for frying)

Instructions

1. Heat Oil: In a deep skillet or fryer, heat vegetable oil over medium-low until it reaches 375°F (190°C).

2. Prepare Filling: In a separate skillet over medium-high heat, cook ground chicken with garlic and ginger. Stir and break it apart until fully cooked.

3. Add Veggies: Stir in shredded cabbage, carrots, and green onion. Cook for about 5 minutes until veggies are soft and the mixture is heated through.

4. Make Paste: In a small bowl, mix flour and water into a smooth paste. This will be your egg roll glue.

5. Assemble Rolls: Lay a wrapper in a diamond shape. Add ¼ cup of the filling. Fold the bottom corner up, then the sides, and roll tightly. Use flour paste to seal the top corner.

6. Fry Rolls: Gently place 2–3 rolls into the hot oil. Fry 2–3 minutes, turning until golden brown on all sides. Drain on paper towels.

7. Serve Warm: Enjoy immediately with sweet and sour sauce or your favorite dip.

Tips

• Don’t overfill wrappers—it can cause tearing or messy frying.

• Keep unfilled wrappers under a damp cloth to prevent drying out.

• Test oil temperature with a thermometer or drop a small piece of wrapper—it should sizzle immediately.

• For a lighter version, bake at 425°F for 15–18 minutes, flipping once.