I’m so excited to share my Mini Chicken Egg Rolls recipe with you! These little rolls are crunchy, savory, and perfect for parties, snacks, or dinner with a dipping sauce. They are small, easy to eat, and filled with seasoned chicken and crisp vegetables. They cook quickly and freeze well, so they are great to make ahead.
Level: Easy
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 15 to 20 minutes
Yield: about 24 mini egg rolls
Course: Appetizer, Snack, Main
Cuisine: Asian-inspired
I make these Mini Chicken Egg Rolls when I want the flavor of takeout but with the control and comfort of home cooking. They are filled with ground or finely chopped cooked chicken, cabbage, carrots, green onion, garlic and ginger. The filling is seasoned simply so the vegetable crunch and chicken flavor shine through.
You will learn how to prepare the filling, how to wrap each mini egg roll so it does not open while frying, and how to cook them for a crispy finish. I explain each step as if I am standing next to you so you will know exactly what to do.
How to Make Mini Chicken Egg Rolls
This recipe is broken into straightforward steps so you can follow along easily:
• Cook the chicken and aromatics to build flavor.
• Stir in shredded vegetables and a few seasonings.
• Cool the filling slightly so wrappers do not get soggy.
• Place small spoonfuls of filling into wrappers, fold and seal.
• Fry until golden brown or bake or air fry for a lighter option.
• Serve hot with sweet and sour sauce, soy sauce, or sweet chili sauce.
Ingredients
• 1 pound ground chicken or chopped cooked chicken
• 2 teaspoons neutral oil, such as vegetable or canola
• 2 teaspoons fresh minced garlic (about 2 cloves)
• 1 teaspoon fresh minced ginger
• 2 cups finely shredded cabbage (green or coleslaw mix)
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/2 teaspoon sesame oil, optional for flavor
• Salt and pepper, to taste
• 24 mini egg roll wrappers or small wonton wrappers (round or square)
• 1 tablespoon all purpose flour mixed with 2 tablespoons water to make a sealing paste
• 3 cups vegetable oil for frying, or spray for baking/air fryer
• Optional for serving: sweet and sour sauce, sweet chili sauce, or soy sauce
Directions
- Make the filling: Heat the neutral oil in a large skillet over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the ground chicken and break it up with a spoon. Cook until no pink remains and the chicken is cooked through, about 6 to 8 minutes.
- Add vegetables and seasonings: Stir in the shredded cabbage, carrots, and most of the green onions. Pour in the soy sauce, rice vinegar, and sesame oil if using. Cook and stir for 3 to 4 minutes until the cabbage softens a bit but still has some crunch. Taste and add salt or pepper if needed. Remove pan from heat and let the filling cool for about 10 minutes. Cooling reduces steam that can make wrappers soggy.
- Prepare wrappers: Lay one wrapper on a clean surface with a corner facing you if using square wrappers. Spoon about 1 to 2 teaspoons of the filling into the center. Brush the edges of the wrapper lightly with the flour and water paste. Fold the bottom corner up over the filling, fold the two side corners in, then roll up to seal the top corner. Press gently to seal. Repeat until all filling and wrappers are used.
- Fry the egg rolls: Pour oil into a deep skillet or pot to a depth of about 1 inch. Heat over medium high until oil reaches 350 degrees F. Working in small batches, carefully place 4 to 6 mini egg rolls in the hot oil. Fry for about 2 minutes per side, turning so they brown evenly. They are done when golden brown and crispy. Use tongs to remove them and drain on a paper towel lined plate.
- Alternative cooking methods: To bake, place mini egg rolls on a parchment lined baking sheet, brush or spray lightly with oil, and bake in a 400 degree F oven for 12 to 15 minutes, turning halfway, until golden and crisp. In an air fryer, arrange egg rolls in a single layer and air fry at 380 degrees F for 8 to 10 minutes, turning halfway. Cooking times depend on your oven or air fryer, so check early.
- Serve: Sprinkle remaining green onions over the rolls and serve hot with sweet and sour sauce, sweet chili sauce, or soy sauce.
Process Details
• Why cook chicken first: Cooking the chicken fully before wrapping means you only need to crisp the wrapper when frying. This avoids undercooked meat and ensures a short frying time.
• Why cool the filling: Hot filling releases steam that can soften wrappers and make them tear. Cooling for a few minutes improves sealing and crisping.
• Why use small portions: Mini egg rolls are easier to flip and cook evenly. Using a teaspoon or two of filling keeps the wrapper from bursting.
• Why seal with a flour paste: The paste acts like glue and stays flexible while frying. Water alone may not hold as well.
• Oil temperature: If oil is too cool the rolls soak up grease and get greasy. If oil is too hot the outside burns before the inside is ready. A temperature around 350 degrees F is a good target.
Tips for Success
• Use finely shredded vegetables so the filling packs easily into the wrappers. Coarse chunks can tear the wrapper.
• Do not overfill. Too much filling makes sealing hard and can cause leaking.
• Work with a damp cloth under the wrappers to keep them from drying out while you fill.
• Fry in small batches so the oil temperature stays steady.
• If baking or air frying, lightly brush or spray the rolls with oil so they turn golden and crisp.
• Make ahead: You can assemble and freeze the wrapped egg rolls on a tray, then transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.
• For a milder option use low sodium soy sauce and skip the sesame oil. For more flavor add a splash of hoisin sauce.
Serving Ideas
• Party platter: Arrange mini egg rolls on a platter with small bowls of dipping sauces like sweet and sour sauce and soy sauce. Add celery sticks and cucumber slices for crunch.
• Weeknight dinner: Serve with steamed rice or simple fried rice and a side of steamed broccoli or stir fried vegetables.
• Lunchbox option: Pack cooled mini egg rolls in an insulated container with a dipping cup on the side. They travel well and are fun to eat.
Storage & Freezing
• Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days. Reheat in a 350 degree F oven for 8 to 10 minutes to restore crispness.
• Freezing: Freeze fully assembled and uncooked egg rolls on a baking sheet in a single layer until firm. Transfer to a freezer bag and store up to 3 months. Cook from frozen; fry a minute or two longer per side or bake for 18 to 22 minutes at 400 degrees F.
• Do not store fried egg rolls in a sealed container while hot. This traps steam and makes them soggy.
Nutrition Info (Approximate per serving, 2 mini egg rolls)
• Calories: 230
• Protein: 10 g
• Carbohydrates: 18 g
• Fat: 11 g
• Fiber: 1 g
• Sodium: 520 mg
Nutrition will vary based on exact ingredients and cooking method. Baking will reduce oil content compared to frying.
My Mini Chicken Egg Rolls are a simple, satisfying way to enjoy bright Asian inspired flavors at home. They are easy to make, adaptable to what you have on hand, and loved by kids and adults. I enjoy making a big batch, freezing half, and frying or baking the rest fresh. I hope you try them and enjoy the crisp, savory bites with your favorite dipping sauce.