These chicken egg rolls are the kind of recipe I turn to when I want something crisp, flavorful, and reliably crowd-pleasing. They’re straightforward to make, and the filling comes together fast — a savory ground chicken base with shredded veg, scented with ginger and a whisper of five-spice. The result is a crunchy wrapper with a juicy, seasoned interior that pairs perfectly with dipping sauces.
I like to make a batch when friends are coming over because they fry quickly and stay great if you keep them warm in a low oven while you finish the rest. There’s comfort in the routine: cook the filling, cool it slightly, wrap carefully, then fry until deeply golden. With the tips below you’ll avoid tears in the wrappers and end up with evenly browned rolls every time.
Below you’ll find the exact ingredients and the step-by-step process I follow, plus practical tools, common traps, and storage advice so the rest of your evening goes smoothly. Let’s get to it — these are worth the tiny bit of hands-on work.
The Ingredient Lineup
Ingredients
- 1 pound ground chicken — the main savory protein; lean ground chicken cooks quickly and holds the filling together.
- 3 cloves garlic (minced) — aromatic base; finely mince so it mixes evenly into the filling.
- 1 teaspoon fresh ginger (grated; or ginger paste) — adds bright, warm flavor; fresh is best but paste works in a pinch.
- ½ teaspoon kosher salt — seasons the filling; adjust to taste if you use table salt.
- ¼ teaspoon ground black pepper — a little heat and balance.
- ¼ teaspoon Chinese five-spice powder — subtle warm, aromatic notes; a small amount goes a long way.
- 1½ cups shredded coleslaw mix — bulk and crunch; often a mix of cabbage and slaw vegetables, it wilts down when cooked.
- ¾ cup shredded carrots (*) — color and natural sweetness; pairs nicely with the cabbage.
- 2 green onions (thinly sliced) — fresh onion flavor; slice thin so they incorporate easily into the filling.
- 1 tablespoon sesame oil (**) — toasted sesame oil gives a nutty finish; add for aroma and depth.
- Vegetable oil (for frying ***) — neutral oil for deep-frying; choose an oil with a high smoke point.
- 20 egg roll wrappers (****) — the shell; keep wrappers covered with a damp towel so they don’t dry out while working.
- 1 large egg (beaten) — egg wash for sealing the wrappers so they hold tight during frying.
Cooking (Chicken Egg Rolls): The Process
- Heat a large skillet or wok over medium heat. Add the 1 pound ground chicken, 3 cloves minced garlic, and 1 teaspoon grated fresh ginger. Cook, breaking up the chicken with a spatula and stirring, until the chicken is fully cooked and no longer pink, about 6–8 minutes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon Chinese five-spice powder while cooking.
- Add 1 1/2 cups shredded coleslaw mix, 3/4 cup shredded carrots, 2 thinly sliced green onions, and 1 tablespoon sesame oil to the skillet. Stir to combine and cook for 4–5 minutes, until most of the moisture has evaporated and the vegetables are softened.
- Remove the skillet from the heat and let the filling cool until just warm, about 5–10 minutes. Cooling makes the filling easier to handle and helps prevent the wrappers from tearing.
- While the filling cools, pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 375°F (use a thermometer).
- Pour the beaten large egg into a small bowl and set it beside your work surface for sealing the wrappers.
- Lay one egg roll wrapper on a flat surface with a corner pointing toward you (a diamond shape). Place 1/4 cup of the warm chicken-vegetable mixture in the center of the wrapper, slightly closer to the bottom corner.
- Fold the bottom corner up and over the filling, then fold the left and right corners toward the center over the filling.
- Tightly roll the wrapper away from you until only the top corner remains. Brush the top corner and the exposed edges with the beaten egg, then finish rolling to seal the egg roll. Press the sealed edge gently so it adheres. Repeat with the remaining wrappers and filling (you should have 20 egg rolls).
- When the oil reaches 375°F, fry the egg rolls in batches of 3–4, taking care not to overcrowd the pan. Fry for 2–3 minutes per batch, turning occasionally, until the egg rolls are uniformly golden brown.
- Use tongs to transfer the fried egg rolls to a paper towel–lined plate to drain. Allow the oil to return to 375°F before frying the next batch.
- Repeat frying and draining until all egg rolls are cooked. Serve hot with your favorite dipping sauces.
Top Reasons to Make Chicken Egg Rolls
- Crispy, satisfying texture contrast — crunchy outside, juicy inside.
- Feeds a crowd easily — makes 20 egg rolls, great for parties or family dinners.
- Quick cooking time — most of the hands-on work is wrapping; filling cooks fast.
- Flexible — fillings can be adapted to what you have on hand.
- Portable and shareable — perfect for potlucks and game-day snacks.
If You’re Out Of…
- If you’re out of ground chicken: use ground turkey or finely shredded cooked chicken (no specific swap quantities required; adjust by eye so the filling texture is similar).
- If you’re out of egg roll wrappers: wonton wrappers can work for smaller rolls; expect different frying times.
- If you’re out of sesame oil: omit it and add a splash of soy sauce or a few drops of toasted sesame seeds after cooking for a hint of nutty flavor.
- If you don’t have coleslaw mix: thinly sliced cabbage and a little extra shredded carrot will do the job.
Prep & Cook Tools
- Large skillet or wok — for cooking the filling.
- Large, deep skillet or Dutch oven — for frying to a consistent depth of oil.
- Thermometer — to monitor oil temperature (375°F is the target).
- Tongs — for turning and removing egg rolls safely.
- Spatula — to break up the ground chicken while it cooks.
- Small bowl — to hold the beaten egg for sealing wrappers.
- Paper towels and a plate — for draining fried egg rolls.
- Cutting board and knife — for mincing garlic, slicing green onions, and prepping veggies.
- Measuring cups and spoons — to keep the recipe consistent.
Avoid These Traps
- Wrapping with wet filling: let the filling cool until just warm. Too hot or too wet and the wrappers tear or get soggy.
- Overfilling each wrapper: use 1/4 cup per wrapper as directed — overstuffing causes gaps and leaking during frying.
- Frying at the wrong temperature: if the oil is too cool, egg rolls absorb oil and get greasy; too hot and they brown without cooking through. Keep it at 375°F and monitor between batches.
- Overcrowding the pan: frying too many at once drops the oil temperature and leads to uneven browning. Fry in batches of 3–4 as directed.
- Skipping the egg wash: that beaten egg seals the wrapper and prevents openings during frying.
Better-for-You Options
- Bake or air-fry instead of deep-frying: brush rolls lightly with oil and bake or air-fry until golden and crisp to cut oil usage.
- Use lean ground chicken (as called for) to reduce excess fat in the filling.
- Load up on vegetables in the filling — cabbage and carrots add fiber and volume without many calories.
- Serve with a lighter dipping sauce like a vinegar-based or low-sugar soy dip if you’re watching added sugars.
Behind the Recipe
I developed this version while teaching a friend the basics of egg roll rolling — she wanted something approachable using ground chicken rather than diced pork. The five-spice powder is a small flourish I added because it plays beautifully with ginger and sesame oil, giving the filling a warm, rounded aroma without overpowering the other flavors. Ground chicken is forgiving: it cooks quickly and absorbs the aromatics well.
The technique for folding is simple but makes a big difference. Think of the wrapper as a neat parcel: fold the bottom corner over, tuck the sides, then roll tightly away from you, sealing with egg wash. This keeps everything compact and prevents filling from slipping out while frying. I recommend practicing one or two to get comfortable before you commit to the whole batch.
Save for Later: Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
- To freeze cooked egg rolls: cool completely, then freeze on a tray until firm. Transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven until heated through and crisp.
- If freezing raw, wrap each egg roll tightly and freeze on a tray first, then bag. When ready, fry from frozen, adding a minute or two to the frying time and watching temperature closely.
Popular Questions
- Can I make the filling ahead? Yes. Cook the filling, cool it completely, then refrigerate for up to 24 hours before rolling. Make sure it’s just warm or room temperature when you fill wrappers.
- Can I bake these instead of frying? Yes. Brush lightly with oil and bake on a sheet at 400°F until golden and crispy, turning once. Baking crisps the exterior though frying gives the classic texture.
- How do I keep wrappers from drying out? Keep the stack of wrappers covered with a damp towel while you work so the unused ones stay pliable.
- Why did my egg rolls open while frying? Usually because they weren’t sealed tightly or the oil was too cool. Press the edge firmly after sealing and ensure the oil is at 375°F before frying.
Bring It Home
These Chicken Egg Rolls are a reliable, delicious snack or meal starter — crisp, savory, and adaptable. Follow the process, respect the oil temperature, and take your time wrapping. You’ll end up with golden, crunchy rolls that everyone will reach for first. Serve with your favorite sauces, and don’t forget to enjoy the slightly messy, very rewarding process of making them.
Chicken Egg Rolls
There’s something undeniably satisfying about biting into a crispy, golden egg roll filled with savory goodness….
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
Ingredients
- 1 poundground chicken
- 3 clovesgarlic minced
- 1 teaspoonfresh ginger grated; or ginger paste
- 1/2 teaspoonkosher salt
- 1/4 teaspoonground black pepper
- 1/4 teaspoonChinese five-spice powder
- 1 1/2 cupsshredded coleslaw mix
- 3/4 cupshredded carrots *
- 2 green onions thinly sliced
- 1 tablespoonsesame oil **
- Vegetable oil for frying***
- 20 egg roll wrappers ****
- 1 largeegg beaten
Instructions
Instructions
- Heat a large skillet or wok over medium heat. Add the 1 pound ground chicken, 3 cloves minced garlic, and 1 teaspoon grated fresh ginger. Cook, breaking up the chicken with a spatula and stirring, until the chicken is fully cooked and no longer pink, about 6–8 minutes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon Chinese five-spice powder while cooking.
- Add 1 1/2 cups shredded coleslaw mix, 3/4 cup shredded carrots, 2 thinly sliced green onions, and 1 tablespoon sesame oil to the skillet. Stir to combine and cook for 4–5 minutes, until most of the moisture has evaporated and the vegetables are softened.
- Remove the skillet from the heat and let the filling cool until just warm, about 5–10 minutes. Cooling makes the filling easier to handle and helps prevent the wrappers from tearing.
- While the filling cools, pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 375°F (use a thermometer).
- Pour the beaten large egg into a small bowl and set it beside your work surface for sealing the wrappers.
- Lay one egg roll wrapper on a flat surface with a corner pointing toward you (a diamond shape). Place 1/4 cup of the warm chicken-vegetable mixture in the center of the wrapper, slightly closer to the bottom corner.
- Fold the bottom corner up and over the filling, then fold the left and right corners toward the center over the filling.
- Tightly roll the wrapper away from you until only the top corner remains. Brush the top corner and the exposed edges with the beaten egg, then finish rolling to seal the egg roll. Press the sealed edge gently so it adheres. Repeat with the remaining wrappers and filling (you should have 20 egg rolls).
- When the oil reaches 375°F, fry the egg rolls in batches of 3–4, taking care not to overcrowd the pan. Fry for 2–3 minutes per batch, turning occasionally, until the egg rolls are uniformly golden brown.
- Use tongs to transfer the fried egg rolls to a paper towel–lined plate to drain. Allow the oil to return to 375°F before frying the next batch.
- Repeat frying and draining until all egg rolls are cooked. Serve hot 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.
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.
