Chicken Egg Rolls

Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

Crispy Chicken Egg Rolls folds a mix of savory ground chicken, and tender shredded vegetables, like carrots and cabbage, in egg roll wrappers to make a crunchy and flavorful appetizer! Learn how to make chicken egg rolls perfectly at home whenever you crave them.

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.
A bowl of red sauce and a bowl of white sauce are served on a serving tray full of chicken egg rolls.

I love ordering egg rolls with or without chicken whenever we go out for Chinese food! But when I feel like making them at home, I use this easy recipe that’s just as good (maybe even better!) as what a restaurant can serve.

Why You’ll Love This Chicken Egg Rolls Recipe

  • Surprisingly easy to make. Don’t be intimidated by making egg rolls – I think you’ll be happily surprised at how quickly this recipe will come together without any stress.
  • Adaptable. Don’t want to deal with hot oil? You can make this chicken egg rolls recipe in the oven or air fryer. The filling can also be adjusted – add more vegetables, ginger, and more to make it your own.
  • Quick. Once you stir fry the filling, all you need to do is fold it into egg roll wrappers and fry! This crispy crunchy app is ready in less than 25 minutes.
The ingredients for chicken egg rolls are shown portioned out and labelled: ground chicken, shredded carrots and cabbage, onion, garlic, olive oil ginger, sesame oil, garlic, green onions, egg roll wrappers, salt and pepper.

What You’ll Need

Here’s everything you’ll need to make this chicken egg rolls recipe. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

  • Olive Oil: I almost always use extra virgin olive oil.
  • Ground Chicken: The addition of ground chicken is unusual but makes these egg rolls stand out.
  • Aromatics: A mix of yellow onion, garlic, and fresh ginger helps form a flavorful base for the rolls.
  • Salt and Pepper
  • Sesame Oil: You can use toasted or untoasted sesame oil in this recipe. Toasted sesame oil will be more noticeable.
  • Cabbage: Green cabbage is a more traditional choice than red cabbage.
  • Carrots: Shredded carrots add a touch of sweetness and texture to the filling.
  • Green Onions
  • Egg Roll Wrappers: You can often find egg roll wrappers in your grocery store, or check an Asian supermarket.
  • Egg: An egg wash is used to help the rolls get extra crispy when they’re fried.
  • Vegetable Oil: The oil is used to fry the egg rolls.
Sliced chicken egg rolls and whole egg rolls are served with a bowl of sauce, with one egg roll dipped in it.

How To Make Chicken Egg Rolls

Follow the easy step-by-step tutorial below to make these egg rolls.

  • Cook the onion. Heat the olive oil and sauté the onion.
  • Add chicken. Stir in the ground chicken, cook, then add the minced garlic, ginger, and salt and pepper.
  • Add vegetables. Stir in the sesame oil, shredded cabbage, and shredded carrots.
  • Stir in the green onions. Then add the green onions and cook until the vegetables are slightly softened.
  • Form the rolls. Spoon about 2 tablespoons of the filling onto the center of a wrapper.
  • Fold. Then fold the bottom corner of the wrapper over the filling, fold in the side corners towards the center, and roll tightly.
  • Brush with egg. Make sure to brush the top corner of each roll with the beaten egg to seal.
  • Fry. In a large pot or deep fryer, heat vegetable oil and carefully fry the egg rolls until they are golden brown and crispy.
  • Drain. Use a slotted spoon to remove the rolls and drain them on paper towels. Serve hot!
Crisp chicken egg rolls and a bowl of red sauce.

Tips & Variations

Anytime I’m working with hot oil I am very careful – and in this recipe, you’ll want to gently drop the chicken egg rolls into the oil (tongs are helpful with this) so that the oil doesn’t splash on you. Here are a few more tips:

  • Don’t overcrowd the pan: Make sure not to tightly pack the egg rolls into the oil so that they will cook evenly. And, using an instant-read thermometer is the best way to check that the oil reaches 350°F before you start frying the rolls.
  • Cook them in the oven: If you prefer to skip frying your chicken egg rolls, no problem, you can bake them instead! Here’s how to do it: Preheat your oven to 400°F and lightly brush the rolls with oil. Bake for 10 to 15 minutes, rotating halfway through, until crisp.
  • Make them in the air fryer: Or, you can cook the rolls in an air fryer. Heat the air fryer to 375°F, place the egg rolls in the air fryer basket, and cook them for 10 to 12 minutes. Flip the rolls halfway through the cooking time to make sure they cook thoroughly.
  • Try a different protein: Swap ground turkey or pork for the ground chicken if you wish.
  • Go veggie: The filling for these chicken egg rolls is fairly hearty enough, even if you make them vegetarian without the chicken. You can use the same method in this recipe to make vegetarian egg rolls. Add chopped mushroom or chopped scrambled eggs to the filling if you want a little more substance.

What To Serve With Chicken Egg Rolls

Serve chicken egg rolls as an appetizer with dipping sauces like a small bowl of soy sauce, sweet chili sauce, duck sauce, or Chinese mustard on the table and dip away!

Make a salad and serve it with the chicken egg rolls. My hearty yet light Shrimp Salad Recipe is packed with creamy avocado, perfect for contrasting the crunch of the rolls. Make a juicy Avocado Tomato Salad or Jennifer Aniston salad with quinoa and veggies. My recipe for Asian Cabbage Slaw is the perfect, fresh accompaniment to these savory chicken rolls.

You can start a meal that features chicken as its centerpiece. These Slow Cooker Glazed Chicken Drumsticks are a sweet-spicy bite and make a wonderfully flavorful main dish with a bowl of fluffy white rice and egg rolls.

A chicken egg roll is dipped into sauce while other rolls lie around it.

Proper Storage

I recommend serving egg rolls as soon as they’re made so that they’re super crisp, hot, and fresh! If you have any leftovers or want to prepare them in advance, here’s how to store them:

  • Fridge – Place leftover chicken egg rolls in an airtight container and store them in the fridge for up to 3 days.
  • Freezer – Making a batch of egg rolls and freezing them can save you time later. Cook the rolls according to the recipe instructions, then let them cool on a wire rack. Transfer the rolls to a sealable, freezer-safe bag and store them in the freezer for up to 3 months. You can cook the rolls directly from frozen.
  • To Reheat – You can reheat leftover chicken egg rolls in the oven at 350°F for 10-12 minutes until crisp. r you can air fry rolls at 350°F for 10 to 15 minutes, until crispy.

More Easy Appetizers

Chicken Egg Rolls

Crispy Chicken Egg Rolls are filled with savory ground chicken, shredded carrots, and cabbage, and wrapped in egg roll wrappers to create a crunchy and flavorful appetizer!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 20 rolls


  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 pound ground chicken
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon sesame oil
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • 20 egg roll wrappers
  • 1 egg, beaten
  • 3 cups vegetable oil for frying
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
  • Add ground chicken to the skillet and cook, breaking it apart with a spatula, until it’s no longer pink, about 5-7 minutes.
  • Stir in minced garlic, minced ginger, kosher salt, and black pepper. Cook for an additional 2 minutes, until fragrant.
  • Add sesame oil, shredded cabbage, shredded carrots, and sliced green onions to the skillet. Cook for 2-3 minutes, until the vegetables are slightly softened. Remove from heat and let the filling cool slightly.
  • Take one egg roll wrapper and place it on a clean surface in a diamond shape, with one corner pointing towards you.
  • Spoon about 2 tablespoons of the chicken and vegetable filling onto the center of the wrapper.
  • Fold the bottom corner of the wrapper over the filling, then fold in the side corners towards the center. Roll tightly, keeping the filling secure, and brush the top corner with the beaten egg to seal the egg roll.
  • Repeat with the remaining wrappers and filling until all egg rolls are assembled.
  • In a large pot or deep fryer, heat vegetable oil to 350°F.
  • Carefully place the egg rolls in the hot oil, in batches if necessary, and fry until they are golden brown and crispy about 3-4 minutes.
  • Once done, remove the egg rolls from the oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
  • Serve the chicken egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.


Calories: 100kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1102IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating