Chicken Egg Rolls

Egg rolls are one of my favorite Chinese food menu items. I always get an order from my favorite take out place. However I didn’t think I’d ever successfully make them at home. For one I didn’t know exactly what the ingredients were and how hard they would be to find and second the rolling process seemed too advanced. So even though I love to eat egg rolls, homemade egg rolls seemed kind of out of my realm.

Why was I so intimidated?! While not all the recipes we try are complete successes (or edible for that matter) this one absolutely was. They turned out way better than I ever imagined they would. The filling was perfect, totally authentic in my opinion. And the outside was crispy and golden. They were SERIOUSLY tasty.

I am definitely going to make these again. They are great for a crowd because you get about 25 or 30 per batch, and they can easily be frozen and reheated in the oven. Next time I might try with shrimp because the ones I order out are shrimp and I really love those. I think lil shrimps rather than chicken would put them over the edge to mouth watering amazing-ness.

Here's what you'll need

To a Ziploc bag add chicken and soy sauce

And garlic...

And veg oil...

And onion. The recipe actually called for green onion. As you can see we used a shallot

Squeeze the excess air out and seal the bag. Let the chicken marinate

Cook the chicken, dice it up and set aside

Then thinly shred the cabbage

Start piling the cabbage and shredded carrot into the hot wok or large skillet

Add the remaining tablespoon of soy sauce add the remaining garlic and onion and cook for another minute

Once it's cooked, transfer to a colander and squeeze out all the liquid

Now get ready for assembly. Mix a tablespoon of corn starch with 3 tablespoons water

Place a wrapper with the corner facing toward you and add a tablespoon or 2 of filling.

Start rolling away from you. Make sure to keep it tight

Now fold the sides in toward the center

And finish rolling it up!!

The corn starch mix will act as glue to keep the wrapper closed


Now fry them in the HOT canola oil, 4-5 minutes, or until golden

As they become golden lay them vertically on a paper towel to help soak up any grease

I have to admit, I'm so proud of how pretty they turned out! These were every bit as good (or better) than take out!


  1. LisaK says

    I never order egg rolls because they always contain onions and onions hate me. I would love to make my own onion-free ones. These look wonderful. Thanks for the great pictures and the recipe.

  2. says

    I love egg rolls, I love biting into their crispy outer and then get explosion of flavors inside yummmm…
    Yours looks really great. God I want them now…

  3. Mariam Emneina says

    I made these today!! They were really great! Made a honey ginger soy dipping sauce on the side too. Thanks for the recipe!

  4. says

    Hi! I’m visiting from Alicia’s Homemaking (she linked to your Sweet and Sour Chicken). We *love* egg rolls and tried making them for the first time on Labor Day. They were so-so, but your recipe looks way better than the one we tried. My question is did you only use 1 wrapper per egg roll? That’s what we did and ours were ugly and not pretty at all. Then we started making them with 2 wrappers, and they were better, but they still didn’t get all pretty like yours. I could only find Spring Roll Wrappers… is there a difference and is that the problem? Thanks for any suggestions!

    • says

      Hi Miriam, thanks for the comment. I used only 1 wrapper per egg roll. I’ve never worked with spring roll wrappers, but I think they’re much thinner than egg roll wrappers. It’s probably why you weren’t so happy with the results. This recipe is great, you should definitely try it using egg roll wrappers. I can’t wait to make them again with little shrimp instead of chicken!! In our local grocery store the wrappers were in the produce section near other asian ingredients like bean sprouts, peapods, baby corn, wonton wrappers, etc. Hope this helps!

  5. Kate says

    I made these today and I am eating them as I type. I used shrimp instead of chicken, and it tastes amazing. Thanks for the awesome recipe!

  6. April says

    Thanks for posting this – the recipe is perfect! The second time I made them, I did everything the same but used butter to seal the eggrolls, then coated them in melted butter with a pastry brush and baked them at 350degrees until they were golden. I prefer the butter method for ease of putting them all in the oven, but both were equally tasty!

  7. Amber says

    Would these still taste fine without the bean sprouts? Are grocery store doesnt have them and I really wantto make this.

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