These crispy chicken egg rolls are loaded with chicken, cabbage, carrots, and green onions, wrapped in egg roll wrappers and fried to crispy perfection. Serve them up as an appetizer, or with your favorite Chinese food dishes for a meal.
These chicken egg rolls are loaded with lots of protein, veggies, and delicious Asian flavors. They’ve got the perfect golden and crunchy outsides, filled with the tender, and flavorful chicken and veggie mixture. They’re even better than any egg rolls you’d get from your favorite Chinese places, if I do say so myself.
These homemade chicken egg rolls are super customizable and so delicious. They can be served up as an appetizer, a snack, or part of dinner. You can make them up for a fun party food for a holiday, game night, or even for a pot luck.
Or enjoy these homemade egg rolls for dinner, served up with your favorite homemade take out foods, made at home, pair them with some homemade orange chicken, or sweet and sour chicken, and fried rice, or chow mein noodles.
Ingredients needed to make Chicken Egg Rolls:
This is a quick overview of the ingredients you’ll need for this Chicken Egg Roll recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- olive oil
- chicken breast
- shredded cabbage
- shredded carrots
- green onions
- teriyaki sauce
- egg roll wrappers
- vegetable oil (for frying)
How to make Chicken Egg Rolls?
- Heat your olive oil in a large skillet over medium-high heat. Then add in the chicken and cook it until the edges of the pieces are golden brown.
- Add in the vegetables and cook for another few minutes until the chicken is cooked through and the vegetables have started to soften but are still a bit crisp. Add in the teriyaki sauce and bring the mixture to simmer and cook it for a couple minutes to let it chicken a bit.
- Take one egg roll wrapper and add about 1/4 cup of the chicken mixture into the center of the egg roll wrapper.
- Wrap the egg roll up tight by bringing the bottom of one corner of the wrapper up over the top of the filling. Then folding the side corners over the bottom corner and then rolling it up. Brush the edges with water with your fingers or a silicone brush to seal them together. Repeat with more filling and egg roll wrappers.
- Heat canola oil or vegetable oil in a deep pot then add about 4 egg rolls to the pot to cook. Turn them over as needed to make sure all the sides cook evenly. You’ll want the wrappers to be golden brown and the filling to be hot. Place egg rolls to a stack of paper towels to soak up some of the grease. Continue cooking remaining egg rolls.
- Serve the egg rolls warm with your dipping sauce of choice.
Tips to making chicken egg rolls:
- You can cook up some ground chicken or ground pork instead of chicken breast.
- You can also make these vegetarian egg rolls by adding 3 cups of other veggies and leaving out the meat. Try mushrooms, celery, bean sprouts, etc.
- Make sure the filling is not too wet or your egg rolls won’t get crispy. Spoon the filling out with a slotted spoon to leave any extra moisture behind.
- Place fried egg rolls on a paper towel right away, to help keep the egg rolls crispy longer.
- Store baked egg rolls in a pan in the oven at 250 F to keep them warm if needed before serving.
- These chicken egg rolls can also be baked. Spray them lightly all around with cooking spray, and bake them at 425 F for 15-20 minutes, or until the wrappers are golden brown, flipping half way through baking. They won’t be as crispy as when they’re fried.
- Serve egg rolls with sweet and sour sauce, sweet chili sauce, teriyaki sauce, soy sauce, etc.
Frequently Asked Questions:
How to store leftover egg rolls?
Let the leftover chicken egg rolls cool down completely, then place them in an airtight container in the fridge for up to 3 days.
Reheat the leftover egg rolls in the oven at 350 F for 15 to 20 minutes, or until heated throughout. Or in an airfryer at 350 F for 10 to 15 minutes.
You can also freeze the leftovers by double wrapping the cooled egg rolls individually in aluminum foil, then placing them in a ziptop bag. Freeze them for up to 2 months.
Bake the frozen egg rolls straight from the freezer (if you defrost them they’ll turn soggy) at 350 F for 20 to 25 minutes.
What to serve with Egg Rolls?
Egg rolls can be served as a main dish, side dish, or even an appetizer. Here are some of my favorites:
- Chow Mein or Lo Mein Noodles
- White Rice or Fried Rice
- Sweet and Sour Chicken
- Orange Chicken
- Broccoli and Beef
- Egg Drop Soup
- Roasted or Steamed Vegetables
- Cream Cheese Wontons
These crispy egg rolls are so delicious served as a main dish, or side dish and are definitely a winner in our house hold, and I know you’ll love them too!
More egg roll recipes:
- Southwest Chicken Rolls
- Avocado Egg Rolls on Eazy Peazy Mealz
- Philly Cheesesteak Egg Rolls on Dinner at the Zoo
- Cheeseburger Egg Rolls on The Country Cook
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Chicken Egg Rolls
- 1 TBS olive oil
- 1 pound raw chicken breast (diced)
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 3 green onions (chopped)
- 2 TBS teriyaki sauce
- 16 egg roll wrappers
- vegetable oil (for frying)
- sweet and sour sauce (optional, for serving)
- Add 1 TBS oil to a large skillet over medium high heat. Add in the chicken, and cook until the edges are golden brown.
- Add in the cabbage, carrots, and green onions and cook for another 5 minutes or so, until the chicken is cooked through, and the vegetables are crisp tender.
- Stir in the teriyaki sauce and bring it to a simmer, to cook for another 2-3 minutes.
- Take one egg roll wrapper, angled like a diamond, and add about about 3 to 4 TBS of the chicken, veggie mixture to the center of the egg roll wrapper.**
- Place the bottom corner of the egg roll wrapper, up over the top of the filling. Fold the two side corners over the center, then continue to roll the egg roll up. Brush the edges of the egg rolls with water to seal them. Repeat with additional filling and egg roll wrappers.
- Heat 2 inches of oil in a deep pot to 375 Fahrenheit. Add a few egg rolls to the pot to cook, turning them occasionally to cook all sides evenly. Cook until egg roll wrappers are golden brown and filling is cooked through, about 3 to 5 minutes.
- Transfer the egg rolls to a baking sheet lined with paper towels. Repeat cooking additional egg rolls.
- Serve egg rolls warm with sweet and sour sauce, teriyaki sauce, etc.
28These chicken egg rolls were first posted on November 9, 2010. The photos and blog text were updated for clarity on December 28, 2022.