Chicken Egg Rolls

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.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 6

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

Heat Oil: In a deep skillet or fryer, heat vegetable oil over medium-low until it reaches 375°F (190°C).
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.
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.
Make Paste: In a small bowl, mix flour and water into a smooth paste. This will be your egg roll glue.
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.
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.
Serve Warm: Enjoy immediately with sweet and sour sauce or your favorite dip.

Notes

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.