Dinner

Chicken Egg Rolls Recipe

Byluca Carter February 4, 2026February 4, 2026

Introduction

These Chicken Egg Rolls are crispy, flavorful, and perfect for sharing. Filled with seasoned ground chicken and fresh vegetables, they make a delicious appetizer or snack that’s easy to prepare at home.

A close-up view of a white plate holding six golden-brown fried egg rolls arranged haphazardly with a crispy, bubbled texture on their surface. The egg rolls show varying shades of golden yellow and light brown with some areas appearing darker due to frying. Small pieces of green onion are scattered underneath and around the egg rolls. To the side of the plate, there is a small round glass bowl filled with a dark reddish-brown dipping sauce topped with white sesame seeds. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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 tablespoon water
3 cups vegetable oil (for frying)

Instructions

Step 1: In a large, deep skillet, heat the vegetable oil over medium-low heat until it reaches 375°F (190°C).

Step 2: In a separate large skillet over medium-high heat, cook the ground chicken with garlic and ginger. Crumble and brown the chicken until fully cooked. Season with salt and pepper to taste.
Step 3: Add the shredded cabbage, carrots, and sliced green onion to the chicken. Stir to combine and cook for about 5 minutes until heated through. Remove from heat.
Step 4: In a small bowl, mix the flour and water to make a sealing paste for the egg rolls.

Step 5: Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you. Place about 1/4 cup of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in both side corners, and roll up tightly. Brush a little flour paste on the top corner to seal. Repeat with remaining wrappers and filling.
Step 6: Carefully place 2 to 3 egg rolls at a time into the hot oil. Fry for about 2 minutes, turning to brown all sides evenly. When golden brown, remove and drain on paper towels.
Step 7: Serve warm with sweet and sour sauce or your favorite dipping sauce.

Tips & Variations

For extra flavor, add a splash of soy sauce or sesame oil to the chicken mixture before cooking.
Use ground turkey or pork instead of chicken for a different twist.
If you prefer baking, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes until crispy.

Fresh vegetables can be swapped or added, such as bean sprouts or mushrooms, for variety.

Storage

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven at 350°F (175°C) until warmed and crispy. Avoid microwaving as it can make the wrappers soggy.

How to Serve

A white plate holds seven golden-brown crispy egg rolls arranged in a scattered stack. The egg rolls have a bubbly, textured surface with some areas slightly darker from frying. A small clear bowl of dark reddish-brown dipping sauce with white sesame seeds sits near the edge of the plate. A few small green onion slices are scattered on the plate around the egg rolls. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the chicken and vegetable filling a day ahead. Store it covered in the refrigerator and wrap the egg rolls just before frying.

What if I don’t have a thermometer for frying oil?

Heat the oil over medium heat and test by dropping a small piece of wrapper into the oil—it should sizzle and bubble immediately. Adjust heat to maintain a steady medium-hot frying temperature.