Chicken Egg Rolls
Don't wait to try these easy homemade egg rolls!
- YIELDS
- 12
- COOK TIME
- 12 Min
You wouldn't believe how easy our Chicken Egg Rolls are to make. So easy in fact, you'll throw those take out menus right into the trash!
Some home chefs may be intimidated by egg rolls, since they are such a take out staple. But we're here to let you know that there's no reason to be! In the video below, we'll show you exactly how easy it is to make these chicken egg rolls. All you need to do is blend a few delicious ingredients, roll them up in an egg roll shell, and fry until golden brown and crispy. They're so easy to make that you'll wonder why it took you so long to give them a try at home! And, since they're ready in under 15 minutes, these Chicken Egg Rolls make a great last-minute appetizer, too.
Of course, we also love these homemade chicken egg rolls because they taste amazing. The crunchy veggies combine with soy sauce and ginger, plus chicken of course, for a filling that's bursting with flavor. Once you add the satisfying crunch of the egg roll wrapping, you have an appetizer that's so delicious you'll want another egg roll as soon as you've finished your first. This recipe is great for a party, but you may want to make a few extras since everyone is sure to want second helpings!
What You'll Need
- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 6 cups shredded Chinese cabbage
- 1 large carrot, peeled and shredded
- 3 scallions, chopped
- 1 cup diced cooked chicken
- 12 egg roll wrappers
- Oil for frying
- 1 egg, lightly beaten
What to Do
- In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
- In a large bowl, combine cabbage, carrot, scallions, and chicken; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
- Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
- In a deep medium saucepan over medium-high heat, heat about 1-1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Notes
- Serve these easy egg rolls with duck sauce or spicy mustard, and they'll taste as good as (or better than!) the ones served in restaurants.
- Psst! Don't forget about the fried rice! It's the perfect go-along with these yummy egg rolls.
- If you love these Chicken Egg Rolls, then you've got to try some of our other popular Chinese takeout appetizers, like Spring Rolls, Creamy Crab Wontons, and Chinese Spareribs!
- Plus, be sure to check out our collection of 39 Takeout Dishes to Make at Home: Easy Chinese Recipes for more of our favorites. And check more great appetizers in our free eCookbook, Our Best Appetizer Recipes: 32 Easy Party Appetizers for Any Occasion.
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dtcm9583 8418590
May 07, 2024
These egg rolls are the best I have made. I am from Boston and moved to South Carolina. These egg rolls aren't the same as New England's but they are the best I have had, homemade or takeout since moving 16 years ago. Thank you for sharing. I will be making these quite often!
Jmodelmac 4955052
Oct 04, 2019
I have a small deep fat fryer. Deep skillet is too much of a waste of oil. What temp would you recommend I set in on? 350, 375 ?
Test Kitchen Team
Oct 08, 2019
Hello! The Test Kitchen recommends setting temperature at 350 degrees to fry egg rolls. Hope this helps!
lmg14 0931714
May 03, 2017
Has anyone tried using an air fryer for this recipe, if so how does it work
Test Kitchen Team
May 05, 2017
Hi there! The Test Kitchen has not made this recipe in an air fryer so we cannot guarantee the outcome. If you do make these Chicken Egg Rolls in the air fryer, let us know how it turns out. :) Enjoy!
Cookie325
Jun 21, 2022
Air Fryer To convert regular baking recipes for the air fryer reduce temp by 50 degrees and the time by 20%. So either air fry at 300 degrees for 16 to 20 min. or at 350 degrees for 12 to 16 minutes. You want an internal temp of 165 degrees.
BeckySue
Apr 22, 2016
I love this mixture, but I"m not a fan of egg roll wrappers. they seem to thick and doughy, so I used spring roll wrappers and these were fantastic! I think I will bake in the oven next time instead, as I'd like to enjoy these more often but not have so much fried food.
BDWB
Oct 18, 2015
can these be baked in the oven instead of deep frying? I can't have all that grease. What temp and for how long if they can be? Thanks so much, these look good!!
Test Kitchen Team
Oct 19, 2015
Absolutely! - You can bake these chicken egg rolls in a 350 degrees F oven for about 20 to 25 minutes, or until golden brown. Enjoy!
jynx
Sep 14, 2015
The recipe sounds great! However, I am allergic to soy, is there something I can use instead?
Test Kitchen Team
Sep 15, 2015
Hello :) It's really hard to substitute soy sauce in an egg roll recipe because it gives so much flavor. However, you could try substituting beef broth.
cindywilsey 827766 5
Apr 23, 2016
There are a fair number of soy sauce substitute recipes out on the net. Just type in "Soy sauce substitute" and you will see plentiful results. Some are simple, some are complex, some are nigh on useless (there is a recipe that has you add water to Worcestershire sauce!). Most make about 1 cup of sauce. I would venture a guess that it will keep a couple weeks in your refrigerator. If you want to have some always on hand, make a batch freeze in 1 or 2 tablespoon portions using an cie cube tray. A few minutes at room temp and you will have 'SSS' ready to go.
nananotel
Apr 07, 2015
Does anyone know how to save the leftover wrappers? This recipe calls for 12 wrappers and yet my store has large packages-like 50. I tried to just freeze them as they are and they all stuck together and broke when thawed. Suggestions would be appreciated as I hate to waste food and money.
cindywilsey 827766 5
Apr 23, 2016
They will keep a week or so in the refrigerator well wrapped in the crisper drawer Alternately stack several wrappers slice into ribbons I cook these in chicken broth add to a simple soup with diced chicken breast or pork diced carrots some shredded bok choy and garnish with sliced green onion I season the broth with a bit of soy sauce a pinch of ground ginger granulated garlic and - if I have any on hand - spice powder Add the noodles just before serving If you leave them in left over soup they become almost gelatinous Alternately make a double or triple batch of this recipe Mostly cook the extra egg rolls by baking them for about minutes Then freeze on a chilled sheet Once frozen wrap individually They stay quite nicely in the freezer for about months To use you do need to fry them from frozen -…Read More fry as described in the recipe for about the same time given above There are common ingredients that I can 't eat safely so I have become adept at creating home made frozen convenience foods - just heat and eat
Zoumonkie
Sep 17, 2014
Use fresh grated frozen ginger. Add one tsp of peanut butter. Enough PB to enhance but not taste. Slivered carrots add sweetness. Once you eat a fresh spring roll, you'll be spoiled forever.
Mona 12
Sep 15, 2014
Could you bake these?
Test Kitchen Team
Sep 16, 2014
Hello Mona! Yes, you can bake these egg rolls at 400 degrees for 15-20 minutes or until they are golden brown on each side. Be sure to lightly spray with cooking spray first! Enjoy :)
SASSYANGIE
Apr 23, 2016
In the comment above, you said that you can bake them at 350 degrees for 20-25 minutes. Now I see 400 degrees at 15-20 minutes. Which one is correct, please.
Test Kitchen Team
Apr 25, 2016
Hello Angie! Both temperature and time combinations will work, since in one we recommended cooking for a longer time at a lower temperature and vice versa. We do highly recommend lightly spraying with the cooking spray first, so you get a nice golden brown color.
toniretman 5006408
Jun 15, 2014
Love egg rolls but I'll leave it to the restaurants. Just tried these, and there's more work in the preparation than what I like, but they are very good.
kristent225
Feb 04, 2015
You could always use shredded chicken from the breast of a bought rotissiere chicken, or even canned chicken in a pinch. The cabbage/carrot mixture can be the pre-packaged slaw. I do understand your hesitance though, but eggrolls are just ridiculously expensive. My local chinese place charges $1.25 for just one!!
dmatthews109 13630 46
Feb 09, 2014
I have used broccoli slaw in place of cabbage with great success.
VALLEY42 6952146
Feb 09, 2014
Yes finely shredded cabbage can be substituted, even thin sliced with a potato peeler radish can be used. I have used deli fried chicken fine slices with skin and all. They freeze well and provide that quick meal when you do not feel like cooking. The meal that keeps on giving.
jtkbush
Jan 26, 2014
No one answered the person who asked if regular cabbage could be substituted....
Test Kitchen Team
Jan 27, 2014
Regular cabbage is much firmer than Chinese cabbage and will be harder to eat in the roll unless its shredded very fine. We wouldn't recommend it.
jkschmid 5867446
Sep 29, 2013
to rschan. These are eggs rolls. What you said were spring rolls were not. Spring rolls are made with rice noodle wrappers My Asian sister in law explained the difference. No matter what you call them, they are delish.
lleach 7256987
Sep 19, 2013
Are you supposed to cook the veggies first? Also, they were good but the inner part of the wrap was not cooked, did I not use enough filling?
Joycurnoe 4336541
Sep 17, 2013
Made these the other night - Awesome, even the re-heated leftovers were good. My picky hubby loved them. Absolutely delicious and I even used leftover chicken breasts! Will definitely make these again!
Michelepost 745150 6
Sep 15, 2013
This was absolutely delicious! I never made anything like tis before & I cook a lot . Great to have leftovers for the next night too. Fun to make, more fun to eat. My husband loved it too.
rschan 3974615
Sep 09, 2013
What you are making is not Egg Rolls. Egg Rolls in Chinese are differnt things and are baked and usually with no filling. The proper name for this dish is SPRING ROLLS.
Darladoo
May 24, 2013
OMG these egg rolls were outrageous! I followed the recipe but I added Shitake mushrooms, and used Fresh ginger. Thank You for this easy, delicious recipe. Joanne
Lindy58
May 24, 2013
I made these egg rolls without the chicken and added bean sprouts, they were excellent. I had leftovers, to reheat, I put them in the oven and they came out beautifully. I enjoyed them much more then the ones from the restaurant and will definitely make them again.
ehennigan 8989740
May 13, 2013
They look so good.... Can they be frozen before or after you fry them?
hugsandkisses
May 07, 2013
Everything is "so good",so why not have the amounts at the calories and carbs,and sodium and the like. America is fat and sick and we need your help,Howard,please.
sandrasaqt 1459518
May 07, 2013
I can't wait to try these Chicken Egg Rolls, they look so good
Half Pint 13
May 06, 2013
lol sorry... for me ginger is an experiment as I have never cooked with it, honestly I didn't even see it in the recipe ( feeling like I should be wearing donkey ears) thanks again!!!!
Half Pint 13
May 06, 2013
Just got done making these OMG delish, I experimented by adding grated ginger, wow nice kick of flavor, not overpowering. I used coconut oil as I didn't have enough veg oil lol love it.I will make a double batch next time and freeze 1/2. Wonder if regular cabbage will work? If anyone does use it let me know how it came out. Thanks again to the food crew, you always make me look like I can cook .
carolynwilkerson 9 649024
May 06, 2013
I love Spring Rolls yet I don't know what the difference is between egg rolls and spring rolls, but I do know I like Spring Rolls better. Seems the wrap is not as bumpy or something. These sound great and I am sure I will try them. And for person before me, if we drain off the soy sauce the way it says in recipe, they shouldn't end up being soggy. Do we need to fry them in all the oil though? Would grape seed oil be acceptable? Or coconut oil? I am looking forward to it and printed off recipe so I can be sure to get the ingredients like the cabbage and ginger and the scallions or green onion. Thank you so much.
marymac62 6409246
May 06, 2013
Can these be frozen after they are cooked?
ldjasc 4780141
May 06, 2013
Freeze them before they are cooked.. wrap in plastic ti make them not stick together.. I have done this for years and they come out great. let them thaw and then fry.
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