There’s something irresistibly comforting about a golden, crunchy egg roll stuffed with savory chicken and bright, crunchy vegetables. This Crispy Chicken Egg Rolls Recipe takes humble pantry ingredients and elevates them into a snack or meal that’s perfect for sharing. Crisp wrappers, a flavorful filling, and a quick fry make these egg rolls a repeat-worthy favorite. Below you’ll find a clear ingredient list and step-by-step instructions so you can make 20 perfectly crisp egg rolls at home.

Why you’ll love this Crispy Chicken Egg Rolls Recipe

These egg rolls strike a great balance between texture and flavor. Ground chicken keeps the filling tender and easy to work with, while the shredded coleslaw mix adds a satisfying crunch. Ginger and garlic bring warmth and aroma, sesame oil and Chinese five spice add umami and depth, and a touch of sugar brightens the whole filling. They fry up quickly and uniformly, producing a beautifully browned shell that begs for dipping sauce.

Ingredients

1 lb. ground chicken
2 tsp ginger, minced
2 tsp garlic, minced
2 1/2 cups cabbage and carrots, shredded coleslaw mix
3 green onions, sliced
1/2 tsp salt
2 tsp sugar
1 tbsp sesame oil
1/4 tsp Chinese five spice powder
20 egg roll wrappers
1 large egg, beaten
Quart vegetable oil, for frying

Equipment

Large skillet or sauté pan
Spatula or wooden spoon
Mixing bowl
Plate lined with paper towels or a wire rack
Small bowl for beaten egg
Deep pan or Dutch oven for frying and a thermometer (optional)
Pastry brush or small spoon for sealing wrappers

Prep tips before you begin

Have all your ingredients measured and ready. Shredded coleslaw mix usually comes pre-shredded, which saves time. Slice the green onions thinly so they distribute evenly through the filling. Frying goes fast, so set up a station with the egg roll wrappers, filling, beaten egg for sealing, and a plate lined with paper towels to drain the cooked egg rolls.

Step-by-step instructions

Cook the ground chicken: Heat your skillet over medium-high heat. Add the ground chicken and break it apart with your spatula. Cook until the chicken is fully browned and no longer pink, about 5–7 minutes. Drain any excess liquid from the pan if necessary.
Add aromatics: Reduce the heat to medium. Add 2 tsp minced ginger and 2 tsp minced garlic to the cooked chicken. Stir and cook for 30–45 seconds, until fragrant. Be careful not to let the garlic brown.
Add the vegetables: Add 2 1/2 cups shredded cabbage and carrots (coleslaw mix) and 3 sliced green onions to the skillet. Stir to combine with the chicken. Cook for 2–3 minutes, stirring frequently, until the vegetables soften slightly but still hold some crunch.
Season the filling: Stir in 1/2 tsp salt, 2 tsp sugar, 1 tbsp sesame oil, and 1/4 tsp Chinese five spice powder. Mix thoroughly so the seasoning coats the chicken and vegetables evenly. Taste a small bit (carefully) and adjust salt if desired, keeping in mind the wrapper and dipping sauces will also add flavor.
Cool the filling: Remove the skillet from heat and transfer the filling to a mixing bowl or a wide plate to cool slightly. Let the mixture cool for 8–10 minutes so it’s warm but not steaming. This helps prevent soggy wrappers during assembly.
Prepare your workspace: Lay out a clean surface and place an egg roll wrapper with one corner pointing toward you (diamond shape). Keep the other wrappers covered with a slightly damp kitchen towel so they don’t dry out while you work.
Fill the wrappers: Spoon about 2–3 tablespoons of the cooled chicken and vegetable mixture onto the center of the lower third of the wrapper, forming a small log. Don’t overfill—leaving room at the edges makes sealing easier.
Fold and roll: Fold the bottom corner over the filling, then fold the two side corners inward snugly. Roll the wrapper up toward the top corner, keeping the filling compact. Brush the top corner with a little beaten egg to seal the edge. Press gently to secure. Repeat until you have rolled all 20 egg rolls. Place finished rolls seam-side down on a plate.
Heat the oil: Pour a quart of vegetable oil into a deep pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper: it should sizzle and brown steadily without burning.
Fry the egg rolls: Working in batches so you don’t overcrowd the pan, carefully lower 3–4 egg rolls into the hot oil seam-side down. Fry for about 2–3 minutes on each side, turning occasionally, until they are evenly golden brown and crisp. Use tongs or a slotted spoon for safe handling.
Drain and rest: Transfer fried egg rolls to a plate lined with paper towels or a wire rack to drain excess oil. Let them rest for a couple of minutes to firm up so the filling isn’t overly hot when served.
Serve: Serve your egg rolls warm with your favorite dipping sauces. Classic options include soy sauce, sweet chili sauce, or a simple mixture of soy sauce and rice vinegar with a touch of sugar. Enjoy immediately for the crispiest texture.

Storage and reheating

If you have leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 2 days. To re-crisp, preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet, and bake for 8–10 minutes, flipping once, until warmed through and crisp. You can also reheat in an air fryer for 4–6 minutes at 375°F (190°C).

Variations and serving ideas

Spicy kick: Add 1–2 teaspoons of sriracha or chili garlic sauce to the filling for heat.
Herby twist: Fold in a handful of chopped cilantro or basil with the green onions for fresh flavor.
Baked version: Brush assembled egg rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden and crisp. The texture will be slightly different but still delicious.
Dipping sauces: Try plum sauce, hoisin mixed with a little rice vinegar, or a peanut dipping sauce for variety.

Troubleshooting

Wrappers tearing: Keep unused wrappers covered with a damp towel. If one tears, patch it with a bit of beaten egg and another small piece of wrapper.
Soggy bottoms: Make sure the filling is not too wet before wrapping; cool it so steam does not moisten the wrapper. Also, maintain oil temperature—too cool oil leads to oil absorption.
Uneven browning: Avoid overcrowding the fryer. Give each egg roll space and maintain oil temperature between batches.

Final notes

This Crispy Chicken Egg Rolls Recipe yields 20 golden, crunchy rolls perfect for parties, game day, or a cozy weeknight dinner. The flavors are straightforward and well balanced: savory chicken, aromatic ginger and garlic, crunchy vegetables, and a hint of sweet and warm spice. Once you’ve mastered the rolling technique and the frying temperature, these egg rolls will become a quick, satisfying go-to that’s always a crowd-pleaser.

Now gather your ingredients, heat the oil, and enjoy the process of turning simple components into a crunchy, flavor-packed delight. Happy cooking!