Weeknights in our kitchen are all about balance—quick meals that don’t compromise on flavor. That’s exactly why these homemade Chicken Egg Rolls are a regular on our dinner table. They come together with simple ingredients, are endlessly customizable, and honestly taste better than anything you’d get from a takeout box.
Plus, they’re high in protein and lower in sodium compared to store-bought versions—making them a smart choice if you’re trying to eat cleaner without losing crunch or comfort.
There’s something deeply satisfying about folding your own egg rolls and watching them turn golden in hot oil—crispy on the outside, juicy and savory on the inside. The mix of ground chicken, garlic, ginger, cabbage, and carrots hits all the right notes: fresh, zesty, and loaded with flavor.
I first started making these during a chilly autumn evening when all I craved was something warm, crunchy, and full of flavor. No fancy tools, no complicated prep—just a few pantry staples and a craving for something crispy.
Try them with a side of spicy, tangy Buffalo Chicken Wing Sauce for a fusion twist, or wash them down with a refreshing Matcha Lime Fizz—it’s a combo that’s caught fire on food boards lately.
They’re easy to batch prep, freeze beautifully, and make an impressive party platter. Homemade just tastes better.
With egg roll searches soaring over 30% this year, it’s no surprise people are turning to DIY versions that skip the mystery ingredients. These deliver big flavor without the deep-fried guilt.
What Makes These Chicken Egg Rolls a Favorite!
These crispy delights have become a staple in my kitchen for good reason. Here’s why I keep coming back to them—and why you might, too:
- Homemade Wins Every Time: I used to rely on frozen egg rolls, but once I made them from scratch, there was no turning back. They’re way more flavorful and definitely easier on the wallet.
- Light but Still Indulgent: These satisfy my takeout cravings without overloading on grease. Plus, they’re packed with lean ground chicken, so I never feel like I’m sacrificing health for taste.
- Fridge-Friendly Flexibility: No cabbage? No problem. I’ve tossed in mushrooms, bell peppers—even kimchi—and they’ve all turned out amazing. It’s a great recipe for using up leftover veggies.
- Freezer Gold: These egg rolls freeze beautifully. I keep a batch ready for lazy nights when I want something quick, crunchy, and homemade.
- Crunch Without the Guilt: That golden crisp? So satisfying. But unlike deep-fried takeout, these leave me feeling full—not heavy.
Chicken Egg Rolls Recipe
Equipment
- Large skillet or frying pan
- Grater or shredder (for carrots and cabbage)
- Tongs or slotted spoon
- Paper Towels
- Small bowl (for sealing paste)
- Deep frying pan or wok
- Kitchen thermometer (optional but helpful)
Ingredients
- 1 pound ground chicken
- 2 teaspoons fresh minced garlic
- 1 teaspoon fresh minced ginger
- salt and pepper to taste
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 green onion thinly sliced
- 14 egg roll wrappers
- 2 Tablespoons all-purpose flour
- 1 Tablespoons water
- 3 cups vegetable oil for frying
Instructions
- In a skillet, cook ground chicken with garlic, ginger, salt, and pepper until done.
- Add cabbage, carrots, and green onion; stir-fry for 2–3 minutes. Let it cool.
- Mix flour and water to make a sealing paste.
- Place 2 tablespoons of filling on each egg roll wrapper.
- Fold and roll tightly, sealing edges with paste.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 2–3 minutes per side.
- Drain on paper towels and serve hot with your favorite dip.
Nutrition
Tips For Perfect Chicken Egg Rolls!
- Pre-cool your filling: Let the cooked filling cool completely before wrapping. Even slightly warm filling can steam up inside the wrapper, leading to soggy rolls or burst seams during frying.
- Shred vegetables super fine: Use a mandoline slicer or fine shredder for cabbage and carrots. The finer the texture, the better they meld into the filling—this helps create that soft-but-crispy bite.
- Double-wrap for extra crunch: If you like ultra-crispy egg rolls (like restaurant-style), try double-wrapping them. It adds that extra layer of crunch without being greasy.
- Dust rolls with cornstarch before frying: A light dusting of cornstarch before frying helps create an even crispier exterior and prevents sticking if you’re frying multiple at once.
- Oil temperature consistency is key: Don’t overcrowd the pan—this drops oil temperature quickly. Always bring it back to 350°F before adding the next batch to ensure a crisp, golden finish.
- Slice one open to check doneness: Since every stove behaves differently, crack open your first roll after frying. If it’s fully crisp and the filling’s hot, you’ve got your time dialed in.
Quick Questions?
1. Can I make these egg rolls ahead of time?
Ans: Yes! You can assemble them and freeze before frying. Fry straight from frozen—just add 1–2 extra minutes to the cook time.
2. What’s the best oil for frying egg rolls?
Ans: Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil for best results.
3. Can I bake or air-fry them instead of deep frying?
Ans: Absolutely. Brush them lightly with oil and bake at 400°F for 18–20 minutes, flipping once. In an air fryer, cook at 375°F for 10–12 minutes.
4. How do I keep them crispy after frying?
Ans: Drain them on a wire rack instead of paper towels, and don’t stack them until fully cooled.
5. Can I use ground turkey or tofu instead of chicken?
Ans: Yes! Ground turkey works great. For a vegetarian version, use crumbled tofu or mushrooms with extra seasoning.
6. How do I stop the wrappers from tearing?
Ans: Keep the wrappers covered with a damp towel while you work. Also, avoid overfilling them.
