I’m so excited to share my Crispy Chicken Egg Rolls recipe with you! These are crunchy, savory pockets filled with seasoned ground chicken, shredded cabbage and carrots, and bright green onions — they taste like takeout but are cheaper and easy to make at home.
Level: Easy–Medium
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes (frying)
Yield: about 20 egg rolls (serves 6–8)
Course: Appetizer / Main
Cuisine: Asian-inspired
I make these Crispy Chicken Egg Rolls when I want the satisfying crunch of a restaurant egg roll without ordering in. The filling starts with cooked ground chicken, ginger, and garlic, then I add shredded cabbage and carrots (a bagged coleslaw mix works great). The filling is seasoned with a touch of Chinese five-spice and sesame oil so every bite has a little sweet-savory depth.
You can fry them for the crispiest result, bake them if you want less oil, or air-fry for a middle ground. I’ll explain every step like I’m standing next to you in the kitchen so it’s simple to follow.
How to Make Crispy Chicken Egg Rolls
Here’s the plan in plain steps:
• Brown ground chicken with garlic and ginger.
• Stir in shredded cabbage/carrot mix, green onions, and seasonings; cook until just tender.
• Cool the filling slightly, then place scoops onto egg roll wrappers and roll them tight with an egg wash seal.
• Deep-fry until golden (or bake/air-fry if you prefer).
• Drain, serve with a dipping sauce, and enjoy.
Ingredients
• 1 lb ground chicken (or substitute ground pork or turkey)
• 2 tsp fresh ginger, minced
• 2 tsp garlic, minced
• 2½ cups shredded cabbage & carrots (bagged coleslaw mix is fine)
• 3 green onions, sliced (white + green parts)
• ½ tsp salt
• 2 tsp sugar
• 1 tbsp sesame oil
• ¼ tsp Chinese five-spice powder (optional but recommended)
• 20 egg roll wrappers (store-bought)
• 1 large egg, beaten (for sealing the wrappers)
• Vegetable oil, for frying (about 1–2 quarts in a deep pot)
Optional dipping: Thai sweet chili sauce, soy sauce, or sweet-and-sour sauce
Directions
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the ground chicken with the minced ginger and garlic. Break the meat up with a spatula and cook until no longer pink. Drain any excess fat and return the pan to heat.
- Add the veggies and seasonings: Stir in the shredded cabbage/carrot mix, sliced green onions, salt, sugar, sesame oil, and Chinese five-spice. Cook, stirring, until the cabbage is slightly wilted but not soggy — about 4–6 minutes. Remove from heat and let the mixture cool a bit so it’s easy to handle.
- Fill the wrappers: Lay one egg roll wrapper on a clean surface like a diamond (one corner pointing at you). Put about 2 tablespoons of the filling near the corner closest to you. Brush the outer edges lightly with beaten egg. Fold the corner over the filling, tuck in the left and right sides, then roll up tightly and press the seam to seal. Repeat with remaining wrappers and filling.
- Heat the oil: In a heavy-bottomed pot or deep fryer, heat about 1–2 inches of vegetable oil to 375°F (190°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and brown quickly.
- Fry the egg rolls: Fry the egg rolls in batches so you don’t crowd the pot. Cook each batch until golden brown and crispy, about 3–4 minutes per batch, turning as needed. Remove with a slotted spoon and drain on paper towels.
Baking option: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet, brush or spray lightly with oil, and bake 10–15 minutes, turning once, until golden.
Air-fryer option: Preheat air fryer to 375°F (190°C). Lightly spray egg rolls with oil and air-fry 8–12 minutes, flipping halfway, until crisp.
- Serve: Let egg rolls rest a minute or two, then serve hot with Thai sweet chili sauce or your favorite dip.
Process Details
• Why drain the meat: Removing excess fat stops the filling from becoming greasy and helps the wrapper stay crisp when fried.
• Don’t overcook the cabbage: You want it slightly tender but still a little crunchy — overcooked cabbage makes the filling mushy.
• Cool before wrapping: Hot filling can make the wrapper soggy and harder to seal. Let it cool 5–10 minutes first.
• Egg wash seal: The beaten egg acts like glue so wrappers stay closed while frying. Water works too, but egg gives a stronger seal.
• Frying vs baking vs air-fry: Frying gives the classic, bubbly, extra-crispy exterior. Baking and air-frying are lower-fat alternatives that still produce good crunch if you brush the wrappers with oil.
Tips for Success
• Use room-temperature wrappers — cold wrappers crack. Keep unused wrappers covered with a damp towel.
• Don’t overfill: Too much filling makes rolling hard and the roll may burst while frying.
• Work quickly when frying: Have a tray ready to receive finished egg rolls so you can drain them immediately.
• Test one first: Fry a single egg roll to check oil temperature and timing, then adjust if needed.
• Make ahead: You can fill and wrap ahead of time and store uncooked egg rolls in the fridge for a few hours (cover tightly). For longer storage, freeze them on a tray, then transfer to a bag; fry or bake from frozen, adding a few minutes to the cook time.
Serving Ideas
• Serve with Thai sweet chili sauce, duck sauce, or soy dipping sauce.
• Pair with egg drop soup or hot-and-sour soup for an easy Asian-inspired meal.
• Make a plate with steamed rice and stir-fried vegetables for a full dinner.
• Cut into halves and serve on a party platter with toothpicks for easy snacking.
Storage & Freezing
• Refrigerator: Store cooled, cooked egg rolls in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispness.
• Freezing (uncooked): Freeze wrapped egg rolls in a single layer on a sheet until solid, then transfer to a freezer bag for up to 3 months. Fry or bake from frozen, adding a few extra minutes.
• Freezing (cooked): Fried egg rolls can be frozen, but texture may change; re-crisp in an oven or air fryer after thawing.
Nutrition Info (Approximate per 2 egg rolls)
• Calories: ~170–220 (varies by frying vs baking and exact filling amounts)
• Protein: ~12 g
• Carbohydrates: ~18 g
• Fat: ~6–12 g
(Nutrition is an estimate and will depend on exact ingredients, oil absorbed during frying, and portion sizes.)
These Crispy Chicken Egg Rolls are a homemade, budget-friendly takeout classic — crunchy outside, savory and bright inside. I love that they’re customizable (swap pork, make them vegetarian, or tweak the spices) and they reheat well if you have leftovers. Try frying one batch and air-frying another to see which you prefer — either way, they disappear fast! I hope you enjoy making (and eating!) them as much as I do.
