If you’re a fan of Chinese food, then you’re going to absolutely love these crispy Chicken Egg Rolls! Dip these homemade egg rolls in duck sauce, sweet and sour sauce, or Thai chili sauce for a deliciously easy appetizer.
What’s in this Chicken Egg Roll Recipe?
These homemade chicken egg rolls have a delicious combo of garlic-ginger ground chicken, coleslaw, carrots, green onions, and sesame oil, encased in fried egg roll wrappers that will crunch with every bite!
- Ground Chicken: Cooks quickly and mixes well with the veggies to ensure you get meat in every bite.
- Garlic + Ginger: Classic Chinese aromatics that add flavor and spice.
- Spices: Kosher salt, ground black pepper, and Chinese five spice powder add delicious flavor to the chicken.
- Coleslaw Mix: Pre-shredded to the perfect size for filling.
- Carrots: Add crunch and a touch of sweetness.
- Green Onions: Add a pop of color and pungent flavor.
- Sesame Oil: Helps cook the filling without burning it and adds a nutty flavor.
- Egg Roll Wrappers: Look for these in the refrigerated section or International aisle of the grocery store.
- Egg: Helps seal the egg rolls closed so they don’t unravel while frying.
Pro Tip: Use a neutral oil with a high smoke point to fry these egg rolls, such as vegetable, canola, or peanut oil.
Variations on a Chicken Egg Roll
Not feeling chicken? Swap it out for ground beef, pork, or turkey. You can also add whatever chopped or matchsticked veggies you like, such as mushrooms, peppers, corn, cucumber, eggplant, or water chestnuts.
These chicken egg rolls are made from seasoned ground chicken and veggies wrapped up in an egg roll wrapper.
No! Egg roll wrappers are not gluten free!
Egg rolls are typically filled with vegetables and meat, while spring rolls are typically filled with just vegetables. Plus, egg roll wrappers are much thicker and less delicate than spring roll wrappers.
Chinese five spice powder is a spice mixture of star anise, cloves, cinnamon, pepper, and fennel seeds. It lends a classic Chinese flavor to these egg rolls. To make your own, mix 5-6 whole star anise pods, 2 teaspoons Sichuan peppercorns (can sub black pepper), ½ teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds, and grind until it forms a uniform powder. Store any leftover five spice powder in an airtight container for future use.
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. Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and the filling is enclosed.
Using an egg wash to stick the wrapper to itself is the best way to seal up egg rolls so that they don’t unravel while frying.
Yes! To bake these chicken egg rolls, place the egg rolls on a lined baking sheet, brush with oil, and bake at 400°F for 10-15 minutes, rotating halfway through. To air fry these chicken egg rolls, place the egg rolls in the basket of an air fryer with space between them (you may need to air fry in batches), brush or spray with oil, and air fry at 375°F for 8-10 minutes, flipping halfway through.
If your egg rolls are greasy, it’s likely an issue with the temperature of the frying oil. Make sure to check the temperature frequently and ensure it is at 375°F throughout the process!
How to Make Ahead
The filling can be cooked up to 1 day in advance of when you plan to assemble and fry these egg rolls. Store the filling in an airtight container in the refrigerator until ready to use.
The egg rolls can be fully assembled, covered, and stored in the refrigerator for up to 1 day.
Fully assembled egg rolls can also be tightly wrapped in plastic wrap and stored in a Ziplock bag in the freezer for up to 3 months. Place frozen egg rolls directly in the deep fryer, adding 1-2 minutes to the total fry time.
How to Store, Reheat, and Freeze
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 chicken egg rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Let thaw in the refrigerator overnight before reheating.
Chicken Egg Rolls Recipe
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated (or 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
- Dutch Oven
- Deep Fry Oil Thermometer
- 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.
- 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.
- 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.