If you love Chinese food, you’re going to love these chicken egg rolls made with a delicious chicken and vegetable filling in a crispy egg roll wrapper.
Who doesn’t love egg rolls?
They’re crispy on the outside, with a soft and flavorful filling on the inside. And when dipped into a sweet and sour or chilli garlic sauce, you know it’s going to be the perfect bite!
In this Post:
- Why you’ll love this recipe
- Ingredients you need
- How do you make egg rolls at home?
- Recipe Tips & Freezer Instructions
- What to serve with Chicken Egg Rolls?
- More Appetizer Recipes
Why you’ll love this recipe
These chicken egg rolls come together quicker than you think.
You’ll love these chicken egg rolls. They:
- have a simple filling with seasoned chicken and vegetables.
- use store-bought wrappers for a quick and tasty appetizer
- can be made in advance and frozen, so they’re ready whenever!
Recipes you’ll love
If you’re looking for more Indo-Chinese or Hakka food recipes, here are some of our favorites:
- Chicken Chow Mein
- Chicken Manchurian Gravy Recipe
- Vegetable Fried Rice
- Chicken Corn Soup
- Hot and Sour Chicken Soup
Ingredients & Notes
- Chicken – we use chicken breast that has been boiled and shredded for this recipe
- Egg roll wrappers – your favorite brand of store-bought spring roll pastry is great for this recipe
- Vegetables – you can use any of your favorite vegetables for the filling. We recommend using more hearty vegetables, that have been finely chopped.
- Ground Pepper – we use both black and white pepper powder in this recipe. They have a slightly different flavor profile so we recommend using both if you can.
- Flour – the all-purpose flour helps to make a “glue” for the spring rolls.
How to make Chicken Egg Rolls?
Egg Roll Filling
Add a couple of tablespoons of oil in a pot over low heat. Once warm, add sliced onion and stir. Add in the cooked shredded chicken.
At this stage, you can turn off the stove vegetables do not need to be cooked.
Add grated carrots, white and black pepper powder, soy sauce, bean sprouts, and sliced spring onions. Mix well.
Make sure the mixture is completely cooled before assembling.
Slurry for Egg Rolls
In a bowl, add the flour, a small quantity of water, and a slurry.
Assemble the egg rolls
Take a sheet of spring roll wrappers, and lay it on your work surface diagonally (like a diamond) so that a pointed tip is in front of you.
Take about one tablespoon of the mixture and put it on the roll and cover with one corner, fold the sides and fold towards the centre and at the other end.
Apply the slurry and roll. Don’t add too much mixture, as the wrapper may tear when rolling them.
Make sure all slides are firmly closed; otherwise, the egg roll may burst open when frying them.
Once the roll is ready, keep it covered as it can dry fast.
Fry egg rolls
Add oil to a pot and heat over medium heat. Once ready, add the roll one at a time. Do not overcrowd.
If the oil is too hot, the outside will cook faster, and the inside will stay soggy.
Use a slotted spoon or spider strainer to remove cooked egg rolls from the oil. Transfer to a plate lined with paper towel to remove excess oil.
Tips for Egg Rolls
Freezer Tips
Egg Rolls taste best when they are freshly fried.
The egg rolls can be frozen after they have been filled and wrapped. Freeze them on a tray with parchment paper until the wrappers are frozen solid. Transfer to an airtight container or ziploc bag. Remove them from the freezer and fry them when you’re ready to enjoy. No need to thaw them.
Serving Suggestions
Egg rolls are delicious as an appetizer. Serve them with ketchup, or your favorite hot sauces.
They make a fantastic appetizer with chicken Manchurian or chicken chow mein.
Appetizer recipes you’ll love
If you’re looking for more fried appetizer recipes, here are some of our favorites:
- Keema Samosa – Beef Samosa
- Potato chops: Indian Style Meat and Potato Croquettes
- Aloo Pakora – Sliced Potato Fritters
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chicken Egg Rolls
Ingredients
- 1 chicken breast
- egg roll wrappers
- 1 carrot grated
- 1 onion sliced grated
- 2 cups bean sprouts
- 1-2 cups Cabbage thinly sliced
- 1 bunch spring onion sliced
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
- 1 tablespoon Soy sauce
- 1- 2 tablespoons All-purpose flour
- Oil to fry
- Salt as per taste
Instructions
Egg Roll Filling
- Add a couple of tablespoons of oil in a pot over low heat. Once warm, add sliced onion and stir. Add in the cooked shredded chicken.
- At this stage, you can turn off the stove vegetables do not need to be cooked.
- Add grated carrots, white and black pepper powder, soy sauce, bean sprouts, and sliced spring onions. Mix well.
- Make sure the mixture is completely cooled before assembling.
Slurry
- In a bowl, add the flour, a small quantity of water, and a slurry.
Assemble the egg rolls
- Take a sheet of spring roll wrappers, and lay it on your work surface diagonally (like a diamond) so that a pointed tip is in front of you.
- Take about one tablespoon of the mixture and put it on the roll and cover with one corner, fold the sides and fold towards the centre and at the other end, apply the slurry and roll. Don’t add too much mixture, as the wrapper may tear when rolling them.
- Make sure all slides are firmly closed; otherwise, the egg roll may burst open when frying them.
- Once the roll is ready, keep it covered as it can dry fast.
Fry egg rolls
- Add oil to a pot and heat over medium heat. Once ready, add the roll one at a time. Do not overcrowd.
- If the oil is too hot, the outside will cook faster, and the inside will stay soggy.
- Use a slotted spoon or spider strainer to remove cooked egg rolls from the oil. Transfer to a plate lined with paper towel to remove excess oil.
- Serve egg rolls fresh
- You can freeze leftover, uncooked egg rolls—Thaw before frying.