Homemade Chicken Egg Rolls

I make these Homemade Chicken Egg Rolls when I’m craving something crispy, savory, and packed with flavor. Filled with seasoned ground chicken and fresh vegetables, then fried until golden and crunchy, they’re the perfect appetizer or snack that always gets finished quickly at my table.

Why You’ll Love This Recipe

I love how flavorful and satisfying these chicken egg rolls are. The juicy, seasoned chicken pairs perfectly with crisp vegetables, all wrapped in a crunchy shell. I also appreciate how easy they are to customize and prepare ahead of time. Whether I’m serving them as a party appetizer or a fun dinner side, they always turn out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

egg roll wrappers
ground chicken
green cabbage, finely shredded
carrots, julienned
green onions, sliced
garlic, minced
fresh ginger, grated
soy sauce
sesame oil
salt
black pepper
vegetable oil (for frying)

Directions

I start by heating a skillet over medium heat. I cook the ground chicken until fully browned and cooked through, breaking it apart as it cooks.

I add the minced garlic and grated ginger, stirring until fragrant. Then I mix in the shredded cabbage and carrots, cooking just until slightly softened while still maintaining some crunch.

I stir in soy sauce, sesame oil, salt, and black pepper. Once everything is well combined, I remove the filling from the heat and let it cool slightly.

To assemble, I place an egg roll wrapper on a clean surface in a diamond shape. I spoon a portion of the chicken filling into the center. I fold the bottom corner over the filling, tuck in the sides, and roll it up tightly. I seal the edge with a small amount of water.

I heat vegetable oil in a deep pan to about 350°F (175°C). I fry the egg rolls in batches, turning occasionally, until golden brown and crispy on all sides, about 3–4 minutes.

I transfer them to a paper towel-lined plate or a wire rack to drain excess oil before serving.

Servings and timing

I usually get about 12 egg rolls from this recipe.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

I sometimes add bean sprouts or finely chopped mushrooms for extra texture. When I want a lighter option, I bake them at 400°F (200°C) for about 15–20 minutes, brushing them lightly with oil. I also enjoy air frying them at 375°F (190°C) for about 10–12 minutes, flipping halfway through for even crispiness.

storage/reheating

I store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 375°F (190°C) oven or air fryer until crispy again. I avoid microwaving because it softens the wrapper. I also freeze uncooked egg rolls for up to 2 months and cook them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I make these ahead of time?

I often assemble them a few hours in advance and keep them covered in the refrigerator until ready to cook.

How do I keep the egg rolls from bursting?

I roll them tightly, avoid overfilling, and make sure the edges are sealed well with water.

Can I air fry these egg rolls?

Yes, I brush them lightly with oil and air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through.

What dipping sauce pairs well with chicken egg rolls?

I like serving them with sweet chili sauce, soy sauce, or a simple mixture of soy sauce and rice vinegar.

Can I freeze cooked egg rolls?

Yes, I freeze fully cooled egg rolls in a single layer, then store them in a freezer-safe container. I reheat them in the oven or air fryer for the best texture.

Conclusion

I keep coming back to these Homemade Chicken Egg Rolls because they’re crispy, flavorful, and easy to prepare. The seasoned chicken and fresh vegetables wrapped in a golden shell make them a satisfying dish I enjoy serving anytime.

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