Name: Chicken Egg Rolls Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1 pound ground chicken; 3 cloves garlic (minced); 1 teaspoon fresh ginger (grated or ginger paste); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon Chinese five-spice powder; 1½ cups shredded coleslaw mix; ¾ cup shredded carrots; 2 green onions (thinly sliced); 1 tablespoon sesame oil; Vegetable oil (for frying, enough to fill 2-3 inches in skillet or Dutch oven); 20 egg roll wrappers; 1 large egg (beaten, for sealing wrappers)

Jump to Recipe· 4.2 from 11 reviews

I absolutely love sharing this Chicken Egg Rolls Recipe because it’s a delicious, crunchy, and satisfying treat that brings so much joy to any table. Whenever I make these, I’m reminded of the perfect balance between a crispy exterior and a flavorful, juicy filling that’s packed with tender chicken, fresh veggies, and a hint of warm spices. It’s hands-down one of my go-to recipes when I want to impress friends or enjoy a comforting, homemade snack. Trust me, once you try this recipe, it’ll become a favorite in your kitchen too!

Why You’ll Love This Chicken Egg Rolls Recipe

What really makes this Chicken Egg Rolls Recipe special for me is the explosion of flavors in each bite. The combination of seasoned ground chicken, fresh shredded coleslaw mix, and a touch of Chinese five-spice powder creates such a wonderfully fragrant filling. I always appreciate how the sesame oil adds a subtle nutty note that elevates the entire dish to something truly unforgettable. The crispy, golden egg roll wrapper is the perfect contrast to the tender, savory inside, making every mouthful utterly delicious.

Another reason I keep coming back to this recipe is how straightforward it is to prepare, even when you’re juggling a busy day. The step-by-step process is simple, and I love that I can make a big batch at once—20 egg rolls to be exact! They’re perfect for serving at casual family dinners, game day snacks, or even a party appetizer platter. Plus, once you’ve practiced wrapping them a couple of times, you’ll find it’s quite fun and therapeutic. These egg rolls stand out because they combine convenience, taste, and crowd-pleasing appeal all in one.

Ingredients You’ll Need

A pan filled with cooked ground meat sits in the center on a white marbled surface. Around the pan are five small white bowls and plates: one bowl holds shredded orange carrots, another has chopped green herbs, a third contains a pale yellow liquid, and a fourth is filled with coleslaw made of white and purple cabbage mixed with shredded carrot. A white plate has a small stack of square, pale beige flat wrappers placed neatly. The image is bright and clean with a clear view of each ingredient and utensil, photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple but each plays an essential role in crafting that classic flavor and texture I adore in egg rolls. From the ground chicken that provides meaty richness to the fresh veggies that add crunch and color, every element matters.

1 pound ground chicken: This lean protein is the star of the filling, offering a mild flavor that picks up the spices beautifully.
3 cloves garlic (minced): Garlic gives the filling a fragrant punch that is essential for depth of flavor.
1 teaspoon fresh ginger (grated or paste): Ginger adds brightness and a subtle warmth, balancing the richness.
½ teaspoon kosher salt: Enhances all the flavors naturally without overpowering.
¼ teaspoon ground black pepper: Adds just a hint of spice to keep things interesting.
¼ teaspoon Chinese five-spice powder: This unique blend gives that authentic Asian-inspired flavor that makes these egg rolls stand out.
1½ cups shredded coleslaw mix: Provides crunch and freshness, balancing richness perfectly.
¾ cup shredded carrots: Adds color, sweetness, and texture contrast.
2 green onions (thinly sliced): Brings a mild onion flavor and a touch of green color.
1 tablespoon sesame oil: A nutty and aromatic oil that adds depth and a signature Asian flavor.
Vegetable oil (for frying): Necessary for that golden, crispy texture everyone loves.
20 egg roll wrappers: The crisp, flaky wraps that hold everything together and turn perfectly crunchy when fried.
1 large egg (beaten): Acts as glue to seal the egg rolls tightly during wrapping and frying.

Directions

Step 1: Start by heating a large skillet or wok over medium heat. Add the ground chicken, minced garlic, and grated ginger. Season with kosher salt, black pepper, and Chinese five-spice powder. Cook the mixture, stirring frequently, until the chicken is fully cooked and no longer pink. This should take about 6 to 8 minutes. The aroma at this point always gets me so excited!

Step 2: Next, stir in the shredded coleslaw mix, carrots, green onions, and sesame oil. Cook this together for about 4 to 5 minutes, so the vegetables soften a bit and the water they release evaporates. This keeps the filling from being soggy later on. When it’s ready, remove the skillet from the heat and let the filling cool slightly before assembling your egg rolls.

Step 3: Prepare your frying oil by adding 2 to 3 inches of vegetable oil to a large, deep skillet or Dutch oven. Heat it over medium-low heat to about 375°F. If you have a deep fryer, this is the perfect time to preheat it as well. Maintaining the right temperature ensures your egg rolls come out perfectly crispy without absorbing too much oil.

Step 4: While the oil heats, lay one egg roll wrapper flat on your work surface with a corner facing you like a diamond shape. Spoon about ¼ cup of the chicken filling into the center. Fold the bottom corner up and over the filling, then brush the remaining inside edges with the beaten egg. This egg wash acts like glue to keep your roll secure.

Step 5: Fold in the two side corners over the filling, almost like wrapping a present, then roll tightly from the bottom up until sealed. Repeat this process with all the wrappers and filling. Once wrapped, be sure not to overfill your egg rolls to keep them neat and easy to cook evenly.

Step 6: Fry the egg rolls in batches of 3 to 4 at a time. Cook them for 2 to 3 minutes or until they turn a beautiful golden brown color. Use tongs to carefully remove them and place them on a paper towel-lined plate to drain excess oil before serving. Let the oil come back up to temperature before starting your next batch.

Servings and Timing

This recipe makes about 20 egg rolls, which is perfect for serving a crowd or enjoying leftovers over a few days. Prep time typically takes around 20 minutes, mostly for chopping and assembling. Cooking the filling and frying the rolls will take an additional 40 minutes, bringing the total time to about 1 hour. No resting time is needed—these are best enjoyed warm and fresh, right after frying for that crispy perfection.

How to Serve This Chicken Egg Rolls Recipe

The image shows a white plate with crispy golden-brown egg rolls. One egg roll is held by a woman's hand, half-dipped into a small wooden bowl filled with bright red chili sauce that has visible chili seeds and a shiny, thick texture. The egg roll has a bubbly, crunchy outer layer and a filling of light-colored, finely chopped tofu or chicken. In the background, more egg rolls rest on the white plate, sitting on a white marbled surface. The focus is close, showing the details of the crispy texture and sauce. Photo taken with an iphone --ar 4:5 --v 7

When serving these chicken egg rolls, I love to surround them with an array of dipping sauces. Classic soy sauce or sweet chili sauce are favorites of mine, but you could also try a tangy hoisin sauce or a spicy sriracha mayo to switch things up. These sauces enhance the flavors and make each bite exciting.

To complement the egg rolls, I often prepare a light vegetable stir-fry or steamed broccoli for a balanced meal. If you’re hosting a party, setting up a platter with the egg rolls nestled alongside pickled vegetables and crunchy cucumber slices always impresses guests. For garnish, a sprinkle of toasted sesame seeds or fresh chopped cilantro adds a bright and festive touch. Don’t forget to offer plenty of napkins—you’ll want to dig in with your hands!

As for drinks, I find these egg rolls pair beautifully with a crisp white wine, like a Sauvignon Blanc, or a refreshing ginger beer for a non-alcoholic option. They also make fantastic finger food for casual get-togethers, game days, or weeknight dinners. Serving them warm right out of the fryer guarantees the best taste and crunch, but they’re still tasty at room temperature if you want to prepare them ahead of time.

Variations

I love experimenting with variations of this Chicken Egg Rolls Recipe based on what I have on hand or dietary preferences. For instance, swapping the ground chicken for ground turkey or pork works great without changing the texture much. If you want to boost the veggie content, adding finely chopped water chestnuts or bean sprouts brings extra crunch and freshness.

For friends who need gluten-free options, you can try using rice paper wraps instead of traditional egg roll wrappers. Just keep in mind that frying times and textures might vary. To make this recipe vegan or vegetarian, simply replace the chicken with a mix of diced mushrooms, tofu, and extra shredded veggies. Adding a splash of soy sauce or tamari helps keep the savory depth.

This recipe is also adaptable with flavor twists—try adding a splash of hoisin sauce in the filling or a dash of chili flakes for heat. If you prefer, baking the egg rolls instead of frying reduces oil and cleanup, though the texture won’t be quite as crispy. I find brushing them with a little oil before baking at 400°F for 15 to 20 minutes gives a nice golden crust.

Storage and Reheating

Storing Leftovers

Once cooled, I store leftover egg rolls in an airtight container lined with paper towels to absorb moisture. Stored this way in the fridge, they last about 3 to 4 days. Whenever I pull them out, I make sure to reheat properly to restore the crispiness without drying out the filling.

Freezing

This Chicken Egg Rolls Recipe freezes beautifully! After wrapping the egg rolls but before frying, place them on a baking sheet in a single layer and freeze until solid (about 1 to 2 hours). Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 2 months. When you’re ready, simply fry them straight from frozen—just add a minute or two to the cooking time.

Reheating

The best way to reheat egg rolls is in the oven or air fryer. Preheat your oven to 375°F, place the egg rolls on a baking sheet, and heat for about 10 minutes or until hot and crispy again. An air fryer works wonderfully for 5 to 7 minutes at the same temperature. Avoid microwaving, as it tends to make the wrapper soggy and unappealing. These reheating tips really help keep that satisfying crunch intact.

FAQs

Can I make this Chicken Egg Rolls Recipe ahead of time?

Absolutely! You can prepare the filling and wrap the egg rolls a few hours or even a day before frying. Keep them covered in the fridge until you’re ready to cook. Alternatively, freeze the wrapped egg rolls and fry them later, which saves prep time on busy days.

What dipping sauces go best with these egg rolls?

I love classic soy sauce, sweet chili sauce, hoisin sauce, or even a spicy sriracha mayo. You can also try peanut sauce or a tangy plum sauce to bring new flavors to the table. Having a variety allows everyone to customize their experience!

Can I bake instead of fry the egg rolls?

You certainly can! Baking is a healthier option. Brush your wrapped egg rolls with oil and bake at 400°F for 15 to 20 minutes, flipping halfway through, until they’re golden and crisp. Keep in mind frying yields a crunchier, more traditional texture.

Is it possible to make these egg rolls gluten-free?

Yes, by using gluten-free egg roll wrappers or rice paper wraps, you can adapt this recipe. Just watch the frying carefully, as gluten-free wrappers sometimes cook differently. Also, check that any sauces or seasonings used are gluten-free to keep it safe for those with sensitivities.

How do I ensure the filling doesn’t get soggy?

Great question! One key tip is to cook the filling until any moisture from the vegetables evaporates before assembling. Also, avoid overfilling the wrappers and make sure your oil is hot enough (375°F) when frying so the egg rolls crisp up quickly without absorbing excess oil.

Conclusion

I hope you’ve enjoyed learning about my favorite Chicken Egg Rolls Recipe as much as I enjoy making it! It’s a recipe that brings warmth, crunchy goodness, and savory satisfaction all at once. Easy to prepare and perfect for so many occasions, it’s sure to become a beloved staple in your cooking repertoire. Trust me, once you roll up those first golden beauties, you’ll be hooked!