Chicken Egg Rolls

Golden, crisp on the outside and savory inside, these Chicken Egg Rolls are everything you want from a made-from-scratch appetizer or snack. They’re filled with seasoned ground chicken, crisp cabbage, sweet carrot, and bright green onion, all wrapped in a crunchy shell and fried until perfectly golden. This recipe is approachable, pantry-friendly, and makes about 16 egg rolls — ideal for a family dinner, party platter, or meal prep that disappears fast.

Why you’ll love these Chicken Egg Rolls

These rolls strike a satisfying balance: rich, savory ground chicken and aromatics meet crisp vegetables and a touch of warming spice. The sesame oil and Chinese five-spice give the filling depth without overwhelming the fresh flavors, while a quick pan-sauté keeps the filling juicy and easy to work with when wrapping. Frying in vegetable oil produces an irresistibly crunchy wrapper that stays crisp for serving, and the recipe scales easily.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1/4 cup sliced green onions
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon sesame oil
• 1/2 teaspoon Chinese five-spice powder
• 16 egg roll wrappers
• 1 large egg, beaten
• 3 cups vegetable oil for frying

Make-ahead & serving tips

You can prepare the filling a day in advance and store it chilled in the fridge. When you’re ready to serve, assemble and fry the egg rolls for the freshest crunch. Serve with soy sauce, sweet chili sauce, or a tangy vinegar dip. Leftovers can be reheated in a 375°F oven for 8–10 minutes to restore crispness.

Step-by-step Instructions

1. Prep the ingredients. Mince the garlic and the fresh ginger. Shred the cabbage and carrot; slice the green onions. Beat the large egg in a small bowl and set aside for sealing the wrappers.
2. Heat the pan. Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Allow the oil to shimmer but not smoke.
3. Cook the ground chicken. Add 1 pound ground chicken to the hot skillet. Use a spatula to break it up and cook until it is no longer pink, about 4–6 minutes.
4. Add aromatics. Stir in 2 cloves minced garlic and 1 tablespoon minced fresh ginger. Cook for 30–60 seconds, stirring constantly, until fragrant.
5. Fold in the vegetables. Add 2 cups shredded cabbage, 1 cup shredded carrot, and 1/4 cup sliced green onions to the skillet. Cook, stirring frequently, until the cabbage begins to soften, about 2–3 minutes.
6. Season the filling. Sprinkle in 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon sesame oil, and 1/2 teaspoon Chinese five-spice powder. Stir thoroughly so the seasonings are evenly distributed. Cook for another 1–2 minutes to let flavors meld, then remove the skillet from heat and let the filling cool slightly so it’s easier to handle.
7. Prepare a work station. Lay out the 16 egg roll wrappers on a clean surface. Keep a small bowl of the beaten egg nearby to use as glue. Have a tray or plate ready to hold assembled rolls.
8. Assemble each egg roll. Place one wrapper in a diamond orientation (one corner facing you). Spoon about 2 to 3 tablespoons of the cooled filling onto the lower third of the wrapper, forming a log shape lengthwise. Brush the top edge of the wrapper with beaten egg. Fold the bottom corner up and over the filling, tuck in the left and right corners snugly toward the center, then roll the wrapper away from you to seal into a tight cylinder. Press the final edge to adhere. Repeat until all 16 wrappers are filled.
9. Heat the frying oil. Pour 3 cups vegetable oil into a heavy-bottomed pot or deep skillet and heat over medium-high heat. Heat the oil to about 350–365°F (175–185°C). If you don’t have a thermometer, test with a small piece of wrapper; it should sizzle and brown steadily without burning.
10. Fry the egg rolls in batches. Carefully lower 3–4 egg rolls into the hot oil, spacing them so they don’t touch. Fry, turning occasionally, until all sides are golden brown, about 3–4 minutes per batch depending on your pot and heat. Use tongs or a slotted spoon to turn for even color.
11. Drain and rest. Transfer the fried egg rolls to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Let them rest for a couple of minutes to set and cool slightly before serving.
12. Serve. Arrange the Chicken Egg Rolls on a platter and serve warm with your favorite dipping sauces.

Recipe notes & variations

• For a lighter option, brush each egg roll with a little oil and bake at 425°F for 15–18 minutes, turning once, until golden and crisp. The frying method in this recipe yields the most classic crunch.
• If you prefer extra vegetables, add 1/2 cup thinly sliced shiitake mushrooms or a handful of bean sprouts to the filling. Keep the rest of the ingredient amounts the same.
• Use low-sodium soy sauce or tamari as a dipping sauce to control saltiness. A mixture of soy sauce, rice vinegar, and a touch of honey makes a quick, balanced dip.

Make them ahead

Assemble the egg rolls and freeze them on a baking sheet in a single layer until firm, about 1–2 hours. Transfer frozen rolls to a freezer-safe container. Fry from frozen, adding an extra 1–2 minutes per side, or bake at 400°F for 18–22 minutes until crisp and heated through.

Final thoughts

These Chicken Egg Rolls are a satisfying combination of savory ground chicken, crunchy vegetables, and warm spices wrapped up in a crispy shell. They’re a crowd-pleaser and can be dressed up with different dipping sauces or adapted to include more veggies. Follow the step-by-step directions for consistent results, and you’ll have golden, crunchy egg rolls that disappear fast at the table.

Chicken Egg Rolls

Crispy homemade egg rolls filled with savory seasoned ground chicken and vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 16 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 2 cups cabbage shredded
• 1 cup carrot shredded
• 1/4 cup green onions sliced
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon sesame oil
• 1/2 teaspoon Chinese five-spice powder
• 16 egg roll wrappers
• 1 large egg beaten (for sealing)
• 3 cups vegetable oil for frying

Equipment

• Large Skillet
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Slotted spoon or spatula
• small bowl (for egg wash)
• deep-frying thermometer or instant-read thermometer
• Tongs or slotted spoon

Method

 

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add 1 pound ground chicken, 2 minced garlic cloves, and 1 tablespoon minced fresh ginger; cook, breaking up the meat, until the chicken is browned and cooked through.
3. Stir in 2 cups shredded cabbage, 1 cup shredded carrot, and 1/4 cup sliced green onions; cook until the vegetables are tender, about 3–5 minutes.
4. Season the filling with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon sesame oil, and 1/2 teaspoon Chinese five-spice powder; mix well and remove from heat to cool slightly.
5. Place an egg roll wrapper on a clean surface and put about 2 tablespoons of the filling near one corner.
6. Fold the corner over the filling, fold in the sides, and roll tightly toward the opposite corner; seal the edge with the beaten large egg.
7. Heat 3 cups vegetable oil in a deep skillet or pot to 375°F (190°C) using a thermometer.
8. Fry the egg rolls in batches until golden brown, about 2–3 minutes per side, turning as needed; do not overcrowd the pan.
9. Transfer fried egg rolls to a paper towel-lined plate to drain briefly before serving.

Notes

• Cool the filling slightly before wrapping to prevent soggy wrappers.
• Do not overfill wrappers to ensure a tight seal.
• Maintain oil temperature for even frying.
• Fry in batches to avoid overcrowding.
• Use a slotted spoon or tongs to safely remove egg rolls from oil.