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Homemade Chicken Egg Rolls

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Crispy homemade chicken egg rolls filled with seasoned ground chicken and fresh vegetables, fried until golden and crunchy for a flavorful appetizer or snack.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 egg rolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian-Inspired
  • Diet: Halal

Ingredients

  • 12 egg roll wrappers
  • 1 pound ground chicken
  • 2 cups green cabbage, finely shredded
  • 1 cup carrots, julienned
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

Instructions

  1. Heat a skillet over medium heat and cook ground chicken until fully browned, breaking it apart as it cooks.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in cabbage and carrots. Cook for 2–3 minutes until slightly softened but still crisp.
  4. Add soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Let cool slightly.
  5. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon filling into the center.
  6. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with water.
  7. Heat vegetable oil in a deep pan to 350°F (175°C).
  8. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
  9. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve warm.

Notes

  • Avoid overfilling to prevent bursting during frying.
  • For baking, cook at 400°F (200°C) for 15–20 minutes, brushing lightly with oil.
  • For air frying, cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
  • Freeze uncooked egg rolls for up to 2 months.
  • Reheat in oven or air fryer to maintain crispiness.

Nutrition

Find it online: https://juliameals.com/homemade-chicken-egg-rolls/