If you’ve ever craved that crispy, golden bite from your favorite Chinese restaurant and wished you could make it at home, you’re in for a treat. Chicken egg rolls crunchy, savory, and packed with flavor are surprisingly simple to make. The best part? You don’t need a deep fryer to get them crispy and golden. Let me show you how to make a batch of easy, delicious chicken egg rolls that will impress even the pickiest eater. Whether you’re hosting a dinner party or simply want something comforting for yourself, these egg rolls will be your new go-to.
I remember the first time I made egg rolls at home. It was a random Wednesday, and I was craving that crunchy texture and savory flavor, but I didn’t want to deal with the hassle of ordering out. The result? Well, let’s just say, I’ve never looked at store-bought egg rolls the same way again. There’s something magical about making them from scratch—the crispy exterior, the juicy, flavorful filling, and the ability to customize them to your taste.
Ingredients & Substitutions
Making chicken egg rolls requires some basic ingredients, but there are plenty of opportunities to adjust based on your preferences or what you have on hand. Here’s what you’ll need:
- Chicken Breast – About 1 pound of boneless, skinless chicken breast works great. You can also use thigh meat for a richer flavor.
- Cabbage – A cup of shredded cabbage is the backbone of your filling. I love using napa cabbage for its subtle flavor, but green cabbage or even bok choy will work well too.
- Carrots – Shredded carrots add a bit of sweetness and color to the roll. Fresh carrots are ideal, but you can use pre-shredded ones to save time.
- Garlic & Ginger – Fresh garlic and ginger bring a burst of flavor. Don’t skimp on these; they add depth that’s hard to replicate with powder.
- Soy Sauce – A couple of tablespoons to add that umami punch. Tamari or coconut aminos are great alternatives if you need a gluten-free option.
- Egg Roll Wrappers – These can be found in most grocery stores, often in the refrigerated section. If you can’t find them, spring roll wrappers or even filo dough could work, though they’ll give you a different texture.
- Oil for Frying – Peanut oil is the gold standard for frying egg rolls, but vegetable or canola oil also works. The key is to have a high smoke point so they stay crisp.
- Optional – A dash of sesame oil for that earthy, toasty flavor. And feel free to throw in some sliced mushrooms or water chestnuts for added crunch.
Substitutions: You’re not tied to these ingredients. If you’re vegetarian, swap the chicken for tofu or tempeh. Want a spicier roll? Add a bit of sriracha or red pepper flakes to the filling. If you need to avoid soy, look for coconut aminos instead of soy sauce.
Step-by-Step Instructions
1. Preparing the Chicken and Vegetables
Start by cooking your chicken. Heat a little oil in a pan over medium heat and cook the chicken until browned and fully cooked, about 7–8 minutes per side. Don’t be tempted to rush this step. You want that nice golden sear on the chicken for flavor. Once cooked, let it rest for a couple of minutes before shredding it.
While the chicken is cooking, prepare your vegetables. Shred the cabbage and carrots, mince the garlic and ginger, and set them all aside.
2. Stir-fry the Filling
Now it’s time to bring everything together. In the same pan you used for the chicken, heat a bit more oil over medium-high heat. First, add the garlic and ginger and sauté for about 30 seconds until fragrant. Then toss in the cabbage and carrots. Stir-fry for 3-4 minutes until the veggies are softened but still slightly crunchy.
Once the vegetables are ready, add the shredded chicken back into the pan. Pour in your soy sauce (and sesame oil, if using), and stir everything together. Taste and adjust the seasoning if needed, adding more soy sauce, a pinch of salt, or even a little pepper.
3. Rolling the Egg Rolls
Now comes the fun part: rolling the egg rolls. Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly, sealing the top edge with a little water. Repeat this process until all the filling is used.
Pro Tip: Don’t overstuff your rolls. They’ll be harder to seal and fry evenly if you do.
4. Frying the Egg Rolls
Heat your oil in a deep skillet or wok to about 350°F (175°C). You want enough oil to submerge at least half of the egg rolls. Fry the rolls in batches, making sure they don’t crowd the pan. Cook for 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Be patient here—don’t rush it. The key to a perfectly crispy roll is giving it time in the oil.
Once they’re done, transfer them to a paper towel-lined plate to drain excess oil.
Cooking Techniques & Science
The magic behind perfectly crispy chicken egg rolls lies in the oil temperature and the wrapper. The oil should be hot enough to instantly crisp the exterior without overcooking the filling. If the oil is too cool, the egg rolls will absorb too much oil and turn soggy. Too hot, and you risk burning the wrapper before the filling is fully cooked.
The egg roll wrappers themselves are thin but designed to crisp up perfectly when fried. The starch in the wrapper binds together and creates that signature crunch you’re after. When you roll up the filling tightly, it helps keep the oil from seeping in, maintaining that crispy exterior.
Serving & Pairing Suggestions
Once your egg rolls are out of the fryer, it’s time to plate them up! Serve these beauties with a side of dipping sauces like sweet and sour, soy sauce, or spicy mustard for an added punch.
Pair them with a simple salad perhaps something light and tangy like a cucumber salad with rice vinegar—or a bowl of miso soup to start. For drinks, an iced green tea or a chilled lager works wonders to complement the rich, savory filling.
Conclusion
So there you have it! Easy, homemade chicken egg rolls that are crispy, flavorful, and downright addictive. The great thing about this recipe is its versatility you can customize the filling with different proteins or veggies, making it a meal that can cater to any dietary preference.
Remember, the key to crispy egg rolls lies in the frying process. Keep the oil hot and the filling balanced, and you’ll end up with a golden masterpiece every time.
And finally, here’s one last tip: if you’re making a big batch, freeze the un-fried egg rolls. They’ll keep for up to 3 months. When you’re ready to eat, just fry them straight from the freezer no thawing needed.
