Easy Chicken Egg Rolls are delicious for a snack or a main dish! They can be baked or fried, but either way they will leave you wanting more!
If you love egg rolls you will love this recipe! My mom (who is the best mom ever in the history of all moms) loves Chinese Food!! So when I shared these with her and she loved them, I knew I hit a home run!
Check out this delish mouth-watering pic from my sweet friend, Amber! She made the egg rolls and they look yummy!!! I have the best friends and family (and all of you out there) who try my food and share such sweet comments and awesome pics! (You know you want to make the egg rolls..look how tasty Amber’s look!!)
These easy Chicken Egg Rolls are overall a really healthy and easy meal (they are easy to make but with the rolling can take a bit of time)! They are delicious fried or baked and served with some Sweet and Sour Sauce.
*I fry my egg rolls usually but if you want to keep them healthier you can bake them in the oven at 400 degrees.
Making the Filling
To make these easy chicken egg rolls I cooked my ground chicken until it was done.
I added the cabbage, and let it cook for a few minutes, stirring it around until it started looking a little wilted.
Then, I added the carrots and green onions. Let this cook for a few minutes. You will know it’s done when the cabbage looks cooked (soft and wilted). Add some soy sauce to taste.
Rolling/Making the Chicken Egg Rolls
This recipe will use the entire package of wrappers and make about 20 egg rolls. (A few times I have an extra egg roll wrapper in my package and a few times I have been a short a few).
You may not eat all 20 egg rolls for a meal, but the good news is they freeze wonderfully and can be reheated in the microwave (they are a little softer in the microwave) or reheated in the oven at 400 degrees.
To roll the egg rolls I set up a little station. You will need a little dish of water that you will use to seal the egg rolls after they are rolled.
Take an egg roll wrapper (place it an angle like the picture below shows) and place about 1/4 cup of the filling in the center. (It doesn’t have to be an exact amount and you can add more if you like but may end up with less egg rolls).
Roll the bottom end over the filling and tuck it under the filling.
Then take both sides and fold them in on the roll. Brush a little of your water on the corner that is left out, then finish rolling it up and make sure it’s sealed. (Use a little more water to seal it tight if needed).
Repeat with all of the egg rolls. I usually get 20 egg rolls out of each package depending on the amount of filling that I put inside of each one. Use your filling until it’s gone or the wrappers are gone!
Cooking the Chicken Egg Rolls- Fried or Baked
Heat some oil on medium heat in a skillet. You will know your oil is hot enough when you splash a few drops of water in it and it sizzles.
Place your egg rolls a few at a time in the oil, (don’t overcrowd your pan). Watch them closely because they brown pretty fast. Once the side that is down in the oil is browned to your liking, roll them around to another side to brown.
Continue rolling the egg rolls in the oil and letting them brown on all sides until they are done to your liking.
If you find the egg rolls are cooking too quickly and start to burn, turn down your heat a little, and remove your skillet from the burner. Wait a few minutes then return your skillet to the burner and try it again.
After the egg rolls are cooked to your liking, remove them from the oil and place them on a paper towel to soak up any excess oil. Repeat with all of your egg rolls until they are all cooked.
Baking instead of Frying
If you do not want to fry your egg rolls you can place them on a baking sheet lined with parchment paper and brush the tops with a little olive oil.
Bake them at 400 for 10-15 minutes (depending on your oven). Check them occasionally and roll them around if they are getting too brown and crispy on the bottom.
Storing and Freezing the Egg Rolls
The egg rolls can be stored in the fridge for 4-5 days. They reheat great in teh microwave but will be a little soft. You can also reheat them in the oven at 400 degrees.
The egg rolls also freeze well. Just fry or bake them and then place them in the freezer until you are ready to eat them. Heat them in the oven at 400 degrees for 20-25 minutes or until they heated through.
For a delicious Asian inspired snack, appetizer or side try my yummy Cream Cheese Chicken Won Tons! Click HERE for the recipe!
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Chicken Egg Rolls
- 1 pkg (1 lb.) egg roll wrappers usually makes about 20-see notes
- 3 cups ground chicken, cooked or chopped chicken
- 8 green onions, chopped
- 1 bag (10 oz) shredded cabbage or coleslaw mix (angel hair/shredded) see notes
- 1 large carrot, finely shredded/grated (about 1/2 cup) see notes
- 2 – 3 tbsp soy sauce to taste
- salt and pepper to taste (optional)
- small bowl/dish of water for rolling the egg rolls
- oil for frying (optional-you can also bake them)
- Sweet and Sour Sauce (for dipping-optional) see notes
- In a large skillet, over medium heat, cook your ground chicken (unless its already cooked- then add the cooked ground chicken to a large skillet). Season with a bit of salt and pepper to taste.
- After the ground chicken is cooked, add the bag of shredded cabbage. Let the cabbage cook for 2-3 minutes, then add the carrots and green onions.
- Once the cabbage starts to look wilted, and the onions are carrots are cooked to your liking, flavor the chicken and cabbage mixture with soy sauce to taste. Stir until the soy sauce is mixed well.
- Remove from the heat.
- Set up an area for rolling the egg rolls, with a small bowl of water and the egg roll wrappers.
- Take one egg roll wrapper, set it and angle and place about 1/4 cup of the chicken filling in the center of the wrapper. Roll the bottom corner up over the filling and tuck the corner under the filling.
- Fold in each side, then roll over leaving a corner poking out.
- Brush the top corner that is sticking out with a little bit of water (just use your fingers) then roll it up so that it is sealed. Add a little more water if it isn’t sealed well.
- Repeat until all the egg rolls are rolled up.
FRYING THE EGG ROLLS
- In a medium sized skillet, heat some oil over medium heat. You will know it is hot enough when you put a few drops of water in the oil and it sizzles. When the oil is hot, place a few egg rolls in the pan at a time (don’t over crowd the pan) and fry them until they are golden brown. Then roll them to another side in the oil until all sides are browned and crispy to your liking. After frying, set them aside on some paper towels to soak up the excess oil. Repeat until all of your egg rolls are fried.
BAKING THE EGG ROLLS
- Heat your oven to 400 degrees. Prepare a baking sheet with parchment paper (or grease your baking sheet). Place the rolled egg rolls on the baking sheet and bake for 10-15 minutes until they are golden brown. If you see that they are starting to brown too much on the bottom, roll them over.
Serve your cooked egg rolls with Sweet and Sour Sauce.
- You can find the egg rolls wrappers at your local grocery store. Mine are usually over by the produce in the refrigerated section. I usually get 20 egg rolls out of each package but sometimes I am short a few and other times I have an extra one or two. This recipe should make at least 20 egg rolls depending on how much filling you use in each one.
- I use the pre-shredded cabbage and grate/shred my own carrot for the filling. The cabbage I use is called Angel Hair Coleslaw but it is just cabbage (nothing else added). You can also buy a Coleslaw mix that has carrots pre-shredded with it if you do not want to grate your own carrot. Either will work fine.
- These egg rolls can be stored in the fridge for 4-5 days and can be reheated in the microwave (they will be a bit soft), or reheated in a 400 degree oven.
- These egg rolls also can be frozen after frying or baking and can be reheated in a 400 degree oven.
- Try them with my Sweet and Sour Sauce.