Dinner

Crispy Chicken Egg Rolls Recipe

Name: Crispy Chicken Egg Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb. ground chicken; 2 tsp minced ginger; 2 tsp minced garlic; 2 1/2 cups shredded coleslaw mix (cabbage and carrots); 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 (for sealing); 1 quart vegetable oil (for frying)

Bylina Carter December 1, 2025December 1, 2025

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Introduction

Crispy Chicken Egg Rolls are a delicious, crunchy snack perfect for any occasion. Filled with savory ground chicken and fresh vegetables, these homemade egg rolls offer a flavorful twist on a classic favorite.

A white plate holds a pile of golden-brown, crispy fried egg rolls with a bubbly and textured surface. One egg roll is cut in half at the front, showing a filling made of shredded white cabbage, pieces of meat, and green herbs inside the thin, crunchy wrapper. Small green onion pieces are scattered on the plate and around it. In the background, there is a white bowl with red dipping sauce placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Cook the ground chicken in a large wok or skillet over medium-high heat with the minced ginger and garlic until the meat is crumbly and no longer pink. Drain any excess fat, then return the skillet to the heat.
Step 2: Add the shredded cabbage and carrots, sliced green onions, salt, sugar, sesame oil, and Chinese five spice powder. Stir well and cook until the vegetables are tender. Allow the mixture to cool slightly.
Step 3: Place about 2 tablespoons of the chicken mixture on each egg roll wrapper. Brush the edges of the wrapper with the beaten egg, then tightly roll up each egg roll, sealing the filling inside.

Step 4: Preheat a fryer to 375°F or heat about 2 inches of vegetable oil in a heavy-bottomed pot to the same temperature. Fry the egg rolls in hot oil until they turn golden brown and crispy. Drain on paper towels before serving.

Tips & Variations

For extra crispiness, double-fry the egg rolls by frying once until lightly golden, cooling them, then frying again until deep golden brown.
You can substitute ground chicken with ground turkey or pork for a different flavor.

Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 350°F oven for 10–15 minutes or until crispy. Avoid microwaving to keep the wrappers crunchy.

How to Serve

The image shows several golden brown, crispy egg rolls stacked on a white plate with a blue rim, placed on a white marbled surface. One egg roll is cut in half, revealing layers of light-colored shredded cabbage, green herbs, and ground meat inside. Another half of the egg roll is dipped into a white bowl filled with bright orange-red sweet chili sauce, showing some sauce clinging to the egg roll edges. The egg rolls have a bubbly, crunchy texture on the outside, and the sauce looks thick with visible chili bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the egg rolls before frying?

Yes, you can freeze the assembled egg rolls by placing them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to cooking time.

What can I use if I don’t have Chinese five spice powder?

If you don’t have Chinese five spice powder, a mix of equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns can be used, or simply omit it for a milder flavor.