These crispy, golden Chicken Egg Rolls are just the thing to crush those Chinese takeout cravings—no delivery required.
There’s a certain magic to a well-made egg roll: the crackle of the crisp wrapper, the savory steam escaping, the flavorful filling tucked inside. From late-night cravings to family-style feasts, egg rolls are one of those nostalgic dishes that never lose their charm.
For me, egg rolls were always a takeout treat reserved for Friday nights or group dinners. In college, I’d frequently grab a couple after late classes or long study sessions, the grease-soaked bag warming my hands on the walk back to my dorm. Fast-forward a few years, and they made a surprise comeback as one of my most persistent pregnancy cravings. But eating takeout egg rolls on repeat didn’t feel like the best move—so I set out to make a version I could feel good about enjoying anytime.
These homemade chicken egg rolls are everything you love about the classic version: crisp, savory, and packed with juicy, well-seasoned chicken and veggies. Better still, you control exactly what goes in, which means you can skip the mystery meat and sky-high sodium.
The real fun comes in the prep. Making egg rolls is an ideal hands-on activity—kind of like culinary arts and crafts. Once you get the hang of filling and folding, it’s actually a meditative process and a great one to do with kids or friends. All you need are a few pantry staples, a pack of egg roll wrappers, and about 30 minutes. The result? A platter of crispy, golden rolls ready to dip, dunk, and devour.
Are These Chicken Egg Rolls Healthy?
These homemade egg rolls are a more balanced alternative to traditional takeout. Lean ground chicken provides a solid source of protein, while shredded cabbage and carrots add fiber and nutrients. Compared to store-bought or restaurant versions, these rolls have less sodium and no preservatives, making them a friendlier option for everyday eating.
If you’re looking to lighten things up even more, consider pan-frying in avocado oil or baking the rolls at 425°F until crisp—about 15–20 minutes, flipping halfway through. For a gluten-free version, you can experiment with gluten-free egg roll wrappers.
The Art Of The Roll
Egg rolls are simple to make, but folding them just right takes a little practice. Don’t overfill, seal with just enough egg wash, and soon you’ll be rolling like a pro. Get the whole family involved, and it’s a fun dinner activity.
- Lay the egg roll wrapper in a diamond shape with one corner facing you.
- Press the filling gently in your palms to remove air bubbles and make it easier to wrap.
- Place the filling on the lower third of the wrapper.
- Fold the corner closest to you over the filling, tucking it underneath.
- Press the sides of the filling gently to flatten the wrapper.
- Fold in the left and right sides of the wrapper toward the center.
- Brush egg wash on the top corner of the wrapper.
- Roll tightly into a cylinder, sealing completely.
- Place the finished roll seam-side down on a cutting board or parchment-lined sheet pan and repeat.
Tip: If the wrapper tears, simply patch it with another wrapper. Brush one side with egg wash and place it over the tear—problem solved!
How Do I Store Leftovers?
Let cooked egg rolls cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a sealed freezer bag or container. They’ll keep for up to 2 months. To reheat, bake at 350°F until warmed through and crispy—about 10–15 minutes from thawed or 20–25 minutes from frozen.
Serving Suggestions
Serve your egg rolls hot with a trio of dipping sauces like Sweet Chili Sauce, Chinese BBQ Sauce, or Gochujang Sauce. For a full meal, pair them with Vegetable Fried Rice, a crisp Japanese Cucumber Salad, or rich, jammy Soy Sauce Eggs. Craving more homemade takeout vibes? Try a side of Sesame Noodles or Hot-And-Sour Soup to round out the feast.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 16 egg roll wrappers
- 1 large egg beaten
- 3 cups vegetable oil for frying
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken, garlic, and ginger and cook until the chicken is browned.
- Stir in the cabbage, carrot, green onions, salt, sugar, sesame oil, and Chinese five-spice powder. Cook until vegetables are tender.
- Place 2 tablespoons of filling on each egg roll wrapper. Roll up tightly, sealing the edges with the beaten egg. Heat the oil to 375°F and fry the egg rolls until golden brown, about 2-3 minutes each side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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