Chicken Egg Rolls Recipe
Easy and quick chicken egg rolls are made with stir-fried ground chicken and vegetables and deep-fried to golden crispy.
It’s one of the most popular takeouts from Chinese-American restaurants and is commonly served with sweet chili sauce. This easy homemade chicken egg rolls recipe makes such a tantalizing appetizer that everyone loves.
Deep-fried egg rolls are different from other spring rolls since the egg roll wrappers are thicker and with a rich egg taste. After deep-frying, the egg rolls are extra crispy on the outside and the interior filling remains moist.
Why This Recipe Works
This mouthwatering recipe is easy to make at home and is served as an amazing appetizer all year long.
It’s also a versatile recipe that you can always make your favorite egg rolls with a protein of your choice for the filling, such as pork or shrimp.
Also, it’s a freezer-friendly recipe. Chicken egg rolls are perfect to be made ahead of time, and they last quite a long time in the freezer. Just remember to thaw the frozen egg rolls to room temperature before deep-frying, and they’re ready to serve.
Recipe Ingredients
Authentic deep-fried chicken egg rolls recipe calls for the following ingredients:
- Vegetable oil
- Garlic
- Ground chicken
- Cabbage
- Carrots
- Green onion
- Salt
- Sugar
- Sesame oil
- Ground white pepper
- Corn starch
- Water
- Egg roll wrappers
- Egg
How To Make Chicken Egg Rolls?
These homemade chicken egg rolls are simply prepared with a three-step process.
First, make a tasty filling by stir-frying ground chicken and all vegetables in a wok. Season the filling with salt, sugar, sesame oil and ground white pepper. Then, stir in corn starch slurry, so it won’t make a watery filling.
Next, assemble and wrap. Add on 2 tablespoons of the filling on the wrapper and brush the beaten egg around the outer edges of the wrapper. Fold the bottom part of the wrapper over the filling, then fold two sides and roll up tightly. Using the beaten egg to seal up the edges.
Finally, deep-frying the egg rolls for 3 to 4 minutes until golden brown and crispy. Serve them hot for the best taste.
Tips
- Fill each egg roll wrapper with 2 tablespoons of filling. Do Not Overfill.
- Make sure the filling is packed tightly. Seal up the egg roll with the beaten egg on the edges and there is no leakage.
- Seasoning the filling with more or less salt to taste. You may also use ground beef or pork as a protein substitution.
Frequently Asked Questions
Savory chicken egg rolls are served best with sweet chili sauce.
Dip into this sweet, spicy and garlicy sweet chili sauce is absolutely addictive.
Yes, you can make chicken egg rolls ahead of time and freeze them up for months. Store chicken egg rolls in an airtight bag and keep them in the freezer.
Make sure that you thaw the frozen chicken egg rolls to room temperature before deep-frying.
How Many Calories Per Serving?
This recipe has 235 calories per serving.
Chicken Egg Rolls
Golden crispy Chicken Egg Rolls filled with stir-fried chicken and vegetables. This homemade deep-fried egg rolls recipe is easy, authentic and tastes utterly delicious that rivals restaurant takeout.
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 lb ground chicken
- 1 1/2 cups cabbage shredded
- 1 cup carrots shredded
- 1/4 cup green onion sliced
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon corn starch
- 2 tablespoons water
- 10- 12 egg roll wrappers
- 1 egg beaten
- 4 cups oil for deep-fry
Directions
-
1
Heat 2 tablespoons of vegetable oil in a wok (or a skillet) over medium-high heat. Add garlic and stir-fry until aromatic. Add in ground chicken and continue to stir-fry until cooked.
-
2
Add in cabbage, carrots and green onion, and stir-fry for 1 to 2 minutes. Add salt, sugar, sesame oil and ground white pepper to taste. Continue to stir-fry for 2 minutes until vegetables are soft.
-
3
Mix well corn starch and water in a small bowl, and add to the wok. Keep stir-frying for 2 minutes, or until the sauce is thickened. Turn off the heat and dish out.
-
4
Place a piece of egg roll wrapper. Top up 2 tablespoons of the filling on the wrapper and brush the beaten egg around the outer edges of the wrapper. Fold the bottom part of the wrapper over the filling, then fold two sides and roll up. Using the beaten egg to seal up the edges.
-
5
Heat up the wok with 4 cups of cooking oil to 350°F (176°C). Deep Fry the egg rolls in batches until golden brown and crispy. Dish out and drain excess oil on a plate lined with paper towels. Serve immediately with chili sauce.
Recipe Notes
Recipe Adapted: Sweet And Savory Meal
Tips:
- Fill each egg roll wrapper with 2 tablespoons of filling. Do Not Overfill.
- Make sure the filling is packed tightly. Seal up the egg roll with the beaten egg on the edges and there is no leakage.
- Seasoning the filling with more or less salt to taste. You may also use ground beef or pork as a protein substitution.
Question: Can you fry them in an airfryer, rather than deep frying, for a healthier version?
Yes you can try!
Can we use an airfryer to fry them?
Thank’s
Yes.
Can these be baked?
Yes, you can try!
Hi Bee,
I am an avid follower of yours and am very impressed with the simple yet delicious recipes you publish.
The pic of the egg rolls in this recipe indicate the wrappers are the old style which kind of bubble when cooked, please confirm if true and kindly advise where I may purchase them in Australia.
Kind regards
Graeme
Yes this is the egg roll wrapper, the thick kinds and not the thin wrapper. I am not sure where you can find them in Australia but in the US you can find them at Asian grocery stores.
Hi Bee,
Thank you for your time and information, I will check with local supermarkets and Asian stores but have not seen those particular egg roll skins in Australia for a number of years.
Kind regards
Graeme
Graeme, You can get them at Woolworths, Coles, IGA in the freezer section with all the other pastries.
Hi Carolyn,
Thank you for your input,
I am aware of the regular egg and spring roll skins but have not seen the bubbly type skins for a number of years.
I will recheck your suggested supermarkets and hopefully they will have them.
Cheers
Graeme
Tasty and very easy to make.
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These look great, will be giving these a go!
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