Making these super crispy and flavorful homemade chicken egg rolls is so easy. I always cook up a batch when I need a fun appetizer! I make my filling with garlic-ginger ground chicken, coleslaw mix, and shredded carrots. Then I fold it up in egg roll wrappers and quickly fry them to get a beautifully golden, crunchy texture. Every bite of these is phenomenal, especially with a side of sweet chili sauce or sweet and sour for dipping!
Ground Chicken Egg Rolls
I never skip the egg rolls when I order takeout, so why skip them when I make my favorite Chinese dishes at home? I love cooking General Tso’s chicken or bourbon chicken for weeknight dinners, and this egg roll recipe with chicken is the perfect accompaniment. And don’t worry, I’m showing you exactly how to fold these egg rolls–it’s simple!
Ground chicken, ginger, egg roll wrappers, a bag of shredded coleslaw mix, and a few other basic ingredients are all it takes to make this crowd-pleasing appetizer. And deep-frying gives them that classic egg roll crunch–though they can be air-fried or oven-baked if you prefer.
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DIY Five-Spice
If you can’t find Chinese five-spice powder, you can make your own using a mortar and pestle or spice grinder. Mix 5-6 whole star anise pods, 2 teaspoons of Sichuan peppercorns (or black peppercorns), ½ teaspoon of ground cloves, 1 tablespoon of ground cinnamon, and 1 tablespoon of ground fennel seeds. Grind until it forms a uniform powder. Store any leftover five-spice powder in an airtight container for future use.
Chicken Egg Rolls Recipe
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
- 1 pound ground chicken
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated; or ginger paste)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots (*)
- 2 green onions (thinly sliced)
- 1 tablespoon sesame oil (**)
- vegetable oil (for frying***)
- 20 egg roll wrappers (****)
- 1 large egg (beaten)
Instructions
- In a large skillet or wok set over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder and cook, stirring, until the chicken is fully cooked and no longer pink.1 pound ground chicken, 3 cloves garlic, 1 teaspoon fresh ginger, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon Chinese five-spice powder
- Add in the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly.1½ cups shredded coleslaw mix, ¾ cup shredded carrots, 1 tablespoon sesame oil, 2 green onions
- In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat oil over medium-low heat until it reaches 375°F. You can also preheat a deep fryer if you prefer.vegetable oil
- While the oil is heating, make the eggrolls. Lay one egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.20 egg roll wrappers, 1 large egg
- Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and filling is enclosed. Repeat with remaining wrappers and filling.
- Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches. Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces.
Notes
- If the filling mixture seems too loose, continue cooking it until the moisture has evaporated out. Filling that is too wet will lead to soggy, leaky egg rolls.
- Be sure to tightly wrap your egg rolls; any exposed filling will leak out when frying.
- Use a neutral oil with a high smoke point to fry these egg rolls, such as vegetable, canola, or peanut oil.
- Watch the temperature with a deep frying thermometer to ensure it stays consistent.
- Don’t overcrowd the Dutch oven, as too many egg rolls will lower the temperature of the oil, leading to oily egg rolls. I recommend cooking the egg rolls in batches of 3-4. Between each batch, check the temp of the oil again. Make sure it is always at 375°F before adding another batch.
- Once the egg rolls are golden brown and crisp, transfer them to a paper towel-lined plate to drain and cool. This will help keep them crispy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Egg Rolls Step by Step
Prep: Gather the list of ingredients for this easy egg roll recipe. Mince the garlic, grate the ginger, shred the carrots, slice the green onions, and beat the egg so that everything is ready to go.
Season the Ground Chicken: In a large skillet or wok set over medium heat, add 1 pound of ground chicken, 3 cloves of minced garlic, and 1 teaspoon of fresh grated ginger.
Cook the Ground Chicken: Then season it with ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of Chinese five-spice powder. Cook the ground chicken, stirring regularly, until it is fully cooked and no longer pink.
Make the Filling: Add 1½ cups of shredded coleslaw mix, ¾ cup of shredded carrots, 2 thinly sliced green onions, and 1 tablespoon of sesame oil. Stir to combine and cook for 4-5 minutes; until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow the filling to cool slightly.
Assemble the Egg Rolls: In a large deep skillet or Dutch oven, add 2-3 inches of vegetable oil, and heat it over medium-low heat until it reaches 375°F. While the oil is heating, assemble the egg rolls. Beat 1 large egg to use as an egg wash. Lay 1 egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you; then place ¼ cup of the ground chicken mixture in the center.
Fold One Side Up: Fold the bottom corner of the wrapper up and over the filling, then brush the remaining inside edges with the beaten egg.
Fold in Sides: Fold the two side corners of the wrapper over the center–like wrapping a present.
Roll: Then roll the folded side toward the open triangle, wrapping it tightly around the filling, until it’s sealed and the filling is fully enclosed. Repeat with remaining egg roll wrappers and chicken filling.
Fry the Egg Rolls: Fry the egg rolls (in batches of 3-4) in the hot oil for 2-3 minutes, or until golden brown. Be sure to let the oil to return to 375°F between batches so that each batch cooks evenly.
Serve: Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces!
How to Store, Freeze, and Reheat
Store leftover chicken egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes, flipping halfway through.
Freeze fully cooked egg rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 2 months. Let thaw in the refrigerator overnight before reheating.
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