A crispy, golden wrapper gives way to a savory filling of lean ground chicken, crunchy cabbage, sweet carrots, and fragrant ginger and garlic in these homemade egg rolls. Perfectly spiced and irresistibly crunchy, they’re ideal as a make-ahead appetizer, party snack, or light meal—ready to fry or bake whenever you’re craving a flavorful, hands-on treat.
Ingredients
2 teaspoons vegetable oil
¾ pound ground chicken
Salt and freshly ground black pepper, to taste
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
3 cups coleslaw mix (shredded cabbage and carrots)
¼ cup thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
12 square egg roll wrappers
1 large egg, beaten (for sealing edges)
Neutral cooking oil (canola, peanut, or vegetable), enough for a 2–3-inch frying depth
Instructions
- Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and use a spatula to break it into small pieces. Cook, stirring occasionally, until the chicken is fully cooked and lightly browned—about 5 minutes. - Add Aromatics
Push the chicken to one side of the skillet. Add the minced garlic and ginger to the empty space, and cook just until fragrant—about 30 seconds. Stir the aromatics into the chicken mixture. - Incorporate Vegetables
Stir in the coleslaw mix and green onions. Toss constantly, allowing the cabbage and carrots to soften slightly while retaining some bite—about 3–4 minutes. - Season the Filling
Pour in the soy sauce and sesame oil, stirring well to coat every piece. Season with salt and pepper to taste. Remove the skillet from heat and let the filling cool for 5 minutes; this prevents soggy wrappers during assembly. - Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface, oriented as a diamond. Place roughly 2–3 tablespoons of the cooled filling along the bottom third of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Brush the remaining top corner with beaten egg, then roll forward, sealing the edge. Place each sealed roll seam-side down on a baking sheet lined with parchment. Cover loosely with a damp towel to keep wrappers pliable. - Fry Until Golden
In a heavy pot or Dutch oven, pour in enough neutral oil to reach 2–3 inches up the sides. Heat on medium until the oil reaches 350 °F (175 °C) or until a small piece of wrapper sizzles immediately when added. Working in batches of 3–4, carefully lower each roll into the hot oil. Turn every 30 seconds so all sides brown evenly. After 3–5 minutes, rolls should be puffed and golden. Use tongs or a slotted spoon to transfer them to a paper-towel-lined plate for draining. - Serve Fresh
Serve the egg rolls hot with your favorite dipping sauces—sweet chili, soy-ginger, or spicy mustard all complement their flavors beautifully.
Baking Option for a Lighter Twist
For a healthier version, arrange the assembled egg rolls on a parchment-lined baking sheet. Lightly mist or brush each with oil, then bake in a preheated 425 °F (220 °C) oven for 15–20 minutes, flipping halfway through until both sides are crispy and golden.
Make-Ahead and Freezer-Friendly Tips
You can assemble the egg rolls up through the sealing step, then flash-freeze them on a tray until solid (about 1 hour). Move the rolls into a freezer-safe bag and freeze for up to one month. When you’re ready, fry directly from frozen—just add 1–2 extra minutes to the cooking time—or bake until heated through and crisp.
Serving Suggestions
Garnish your platter with a sprinkle of sliced green onions or sesame seeds for a professional touch. Offer a selection of dipping sauces—try a tangy plum sauce, creamy sriracha mayo (blend mayonnaise, Sriracha, and lime juice), or a bright rice-vinegar dressing. Pair alongside a fresh cucumber salad or steamed edamame to round out the spread.
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Homemade Chicken and Vegetable Egg Rolls
Ingredients
2 teaspoons vegetable oil
¾ pound ground chicken
Salt and freshly ground black pepper, to taste
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
3 cups coleslaw mix (shredded cabbage and carrots)
¼ cup thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
12 square egg roll wrappers
1 large egg, beaten (for sealing edges)
Neutral cooking oil (canola, peanut, or vegetable), enough for a 2–3-inch frying depth
Instructions
- Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and use a spatula to break it into small pieces. Cook, stirring occasionally, until the chicken is fully cooked and lightly browned—about 5 minutes. - Add Aromatics
Push the chicken to one side of the skillet. Add the minced garlic and ginger to the empty space, and cook just until fragrant—about 30 seconds. Stir the aromatics into the chicken mixture. - Incorporate Vegetables
Stir in the coleslaw mix and green onions. Toss constantly, allowing the cabbage and carrots to soften slightly while retaining some bite—about 3–4 minutes. - Season the Filling
Pour in the soy sauce and sesame oil, stirring well to coat every piece. Season with salt and pepper to taste. Remove the skillet from heat and let the filling cool for 5 minutes; this prevents soggy wrappers during assembly. - Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface, oriented as a diamond. Place roughly 2–3 tablespoons of the cooled filling along the bottom third of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Brush the remaining top corner with beaten egg, then roll forward, sealing the edge. Place each sealed roll seam-side down on a baking sheet lined with parchment. Cover loosely with a damp towel to keep wrappers pliable. - Fry Until Golden
In a heavy pot or Dutch oven, pour in enough neutral oil to reach 2–3 inches up the sides. Heat on medium until the oil reaches 350 °F (175 °C) or until a small piece of wrapper sizzles immediately when added. Working in batches of 3–4, carefully lower each roll into the hot oil. Turn every 30 seconds so all sides brown evenly. After 3–5 minutes, rolls should be puffed and golden. Use tongs or a slotted spoon to transfer them to a paper-towel-lined plate for draining. - Serve Fresh
Serve the egg rolls hot with your favorite dipping sauces—sweet chili, soy-ginger, or spicy mustard all complement their flavors beautifully.
Nutrition Per Egg Roll (Approximate)
Calories: 145 kcal
Carbohydrates: 8 g | Protein: 7 g | Fat: 7 g (Saturated Fat: 1.5 g)
Cholesterol: 22 mg | Sodium: 180 mg | Fiber: 1 g
Enjoy these crispy chicken-filled egg rolls as a fun weekend cooking project or a delicious party appetizer. Their vibrant filling and satisfying crunch make them an instant favorite, and the make-ahead option means you can spend more time with guests and less time in the kitchen.
Why You’ll Keep Making These
Homemade chicken and vegetable egg rolls strike the perfect balance between hands-on cooking fun and crowd-pleasing flavor. They freeze beautifully, adapt easily to dietary preferences, and pair with virtually any dipping sauce or side dish. Whether you’re hosting a party, planning game-day snacks, or simply craving a crunchy treat, these egg rolls deliver every time. Dive in, experiment with your favorite fillings, and share the joy of homemade finger food with friends and family. Enjoy!
Frequently Asked Questions
Can I use another protein? Absolutely. Ground turkey, finely chopped shrimp, or even diced tofu all work beautifully. Just adjust cooking times so that the chosen protein is fully cooked before wrapping.
How do I prevent wrappers from cracking? Keep unused wrappers covered with a damp cloth to maintain pliability, and work on a clean, dry surface. Don’t over-stretch the dough when folding.
Is deep-frying the only way? No—oven-baking is a healthier route. Air fryers also produce excellent results: preheat to 375 °F, spray the rolls lightly with oil, and cook for 10–12 minutes, turning halfway through.
Final Thoughts
Homemade chicken and vegetable egg rolls are more than an appetizer; they’re an invitation to explore flavors, experiment with ingredients, and share a hands-on cooking experience. With tips on storage, reheating, and creative variations, you now have everything you need to make these crispy delights again and again. Whether you’re hosting a festive gathering or simply satisfying a weekend craving, these customizable egg rolls are sure to become a cherished recipe in your culinary repertoire. Enjoy the process, embrace the crunch, and delight in every flavorful bite.