Description
These Crispy Chicken Egg Rolls are golden, crunchy on the outside, and packed with a savory filling of tender chicken and fresh vegetables inside. Perfect as an appetizer, snack, or party favorite, they deliver big flavor with simple ingredients and can be fried or baked depending on your preference.
Introduction
Homemade egg rolls are easier than most people think, and the results are far better than takeout. These chicken egg rolls combine juicy shredded chicken, crisp vegetables, and classic Asian-inspired seasonings, all wrapped in a perfectly crispy shell. Whether you’re cooking for guests or stocking your freezer for later, this recipe is a reliable favorite.
Why You’ll Love This Recipe
They are crispy and flavorful without being greasy
Easy to customize with different vegetables or sauces
Perfect for frying or baking
Great for meal prep and freezing
Crowd-pleasing and family friendly
Ingredients
For the Chicken Filling
2 cups cooked chicken, shredded
½ cup shredded carrots
½ cup finely shredded cabbage
¼ cup chopped green onions
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
¼ teaspoon black pepper
1 tablespoon hoisin sauce (optional)
For the Egg Rolls
10–12 egg roll wrappers
1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
Vegetable oil for frying or brushing for baking
Instructions
Prepare the Filling
In a large bowl, combine the shredded chicken, carrots, cabbage, green onions, and garlic.
Add the soy sauce, sesame oil, ginger, black pepper, and hoisin sauce if using.
Mix well until everything is evenly seasoned.
Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape.
Spoon 2 to 3 tablespoons of filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides.
Brush the top edge with the cornstarch slurry and roll tightly to seal.
Cooking Methods
Frying Method
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry egg rolls in batches for 3 to 5 minutes, turning occasionally, until golden and crispy.
Remove and drain on paper towels.
Baking Method
Preheat oven to 400°F (200°C).
Place egg rolls on a parchment-lined baking sheet and lightly brush with oil.
Bake for 15 to 20 minutes, flipping halfway, until crispy and golden.
Tips for Best Results
Do not overfill the wrappers to prevent bursting
Roll tightly for even crisping
Keep wrappers covered with a damp towel while assembling
Fry in batches to maintain oil temperature
Variations
Add mushrooms, bean sprouts, or bell peppers for extra texture
Use ground chicken instead of shredded chicken
Add chili garlic sauce or sriracha for heat
Make them vegetarian with tofu and extra vegetables
Storage Tips
Refrigerate cooked egg rolls for up to 3 days
Freeze uncooked egg rolls for up to 2 months
Cook directly from frozen, adding a few extra minutes
Serving Suggestions
Serve hot with sweet chili sauce, soy sauce, or peanut sauce
Pair with Asian slaw or cucumber salad
Serve as an appetizer, snack, or light meal
FAQs
Can I air-fry these egg rolls?
Yes. Air fry at 380°F (190°C) for 10–12 minutes, turning halfway, until crispy.
Can I make them ahead of time?
Absolutely. Assemble and freeze them uncooked, then fry or bake when needed.
Why are my egg rolls not crispy?
Oil may be too cool, or the rolls may be overcrowded. Proper heat is key.
Conclusion
Crispy Chicken Egg Rolls are a homemade classic that never disappoints. With their crunchy exterior and savory, well-seasoned filling, they’re perfect for sharing or enjoying anytime a craving hits. Easy to prepare, versatile, and freezer-friendly, this is a recipe you’ll come back to again and again.