This chicken egg rolls recipe is a crowd-pleaser and perfect for sharing. Who doesn’t enjoy a hot, crispy, savory egg roll or spring roll?
Easy Chicken Egg Rolls Recipe
These chicken egg rolls use ground chicken and make a great appetizer, party snack, or main course when served with a salad or rice. The rolls are filled with seasoned ground chicken and vegetables, then fried until golden and crunchy. They’ve always been a favorite with kids and adults alike—so good we often made double batches to share.
Video for Chicken Vegetable Egg Rolls
How to Make Chicken Egg Rolls
- We recommend cooking the chicken filling first for a straightforward method. You can also wrap raw ground chicken and fry the rolls; many traditional recipes use that approach for a juicier filling.
- If you cook the filling inside the wrapper, monitor the oil temperature so the exterior crisps without leaving the interior undercooked.
- When using pre-cooked filling, roll and fry the egg rolls until evenly golden.
- Don’t overfill—use just enough filling to roll tightly.
- Follow the step-by-step photos below for visual guidance.
Best Egg Roll or Crispy Spring Roll Wrappers
- Look for wrappers labeled “spring roll” or “pastry wrappers” at Asian or specialty markets.
- Thinner spring roll wrappers fry lighter and crisper than the thicker supermarket egg roll wrappers, which can be doughy.
Thinner wrappers fry more crispy than thick ones
Thinner wrappers cook faster and become crispier. If you use many wrapper layers or large, thick wrappers, the interior layers may not crisp fully. If using larger wrappers, roll larger egg rolls to reduce the number of overlapping interior layers.
CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP
Read the full recipe for photos and tips to get the best results. The fish sauce (or soy sauce) adds depth—don’t skip it if you want rich flavor. Adjust the water in the hoisin-peanut dip to reach your preferred consistency. You can swap ground pork, turkey, or beef if you prefer. If you’re comfortable wrapping raw meat, you can skip pre-cooking the filling and fry the rolls directly.
Ingredients
CHICKEN VEGETABLE EGG ROLLS
- 1 pound (454 g) ground chicken
- 2 Tablespoons (30 ml) cooking oil
- 3 cloves garlic, minced or crushed
- 1 teaspoon (5 ml) freshly grated ginger (optional)
- 1 Tablespoon (15 ml) soy sauce (or fish sauce for more flavor)
- 1/2 teaspoon (2.5 ml) sesame oil
- 1/2 teaspoon (2.5 ml) kosher salt, or to taste
- Freshly ground black pepper, to taste
- 2 cups (70 g) cabbage, shredded thin
- 1/2 cup (65 g) grated carrot (about 1 medium carrot)
- 3 green onions, small chopped
- 1 large egg
- 1 package egg roll or spring roll wrappers
- Vegetable oil for frying
HOISIN-PEANUT DIP
- 1/2 cup (140 g) hoisin sauce
- 1/4 cup (65 g) peanut butter
- 2 teaspoons (10 ml) rice vinegar
- 1/2 teaspoon (2.5 ml) sesame oil
- 1 teaspoon chili hot sauce or Sriracha (optional)
- About 1/2 cup water, or as needed for desired dip consistency
Instructions
Make Egg Roll Filling
- Heat a skillet over medium-high heat. Add 2 Tablespoons oil, then garlic and optional ginger. Cook about 1 minute until fragrant. Add ground chicken, 1 Tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, and black pepper. Cook 1–2 minutes until lightly browned.
- Add shredded cabbage, grated carrot, and chopped green onions. Cook another 1–2 minutes until vegetables soften. Stir in the egg and cook about 30 seconds to bind the filling.
- Remove from heat and drain the cooked filling in a colander to remove excess juices. Allow to cool before filling wrappers.
Make the Hoisin-Peanut Dip
- While the filling cools, whisk together 1/2 cup hoisin, 1/4 cup peanut butter, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon hot sauce (optional), and about 1/2 cup water. Adjust water to reach your preferred consistency. For larger batches, blend and add water as needed.
Roll & Fry
- Place 1–2 Tablespoons of filling on an egg roll wrapper (size-dependent). Fold the bottom up, roll once so the sides remain open, then tuck the side edges in and continue rolling until nearly closed.
- Moisten the top corner with water or beaten egg to seal the edge and finish rolling. Repeat for remaining wrappers.
- Fill a large frying pan with about 1/2 inch of vegetable oil and heat to about 350°F (175°C). Carefully add rolls without crowding.
- Fry rolls, turning as needed, until all sides are crisp and golden brown, about 3 minutes per side depending on size and oil temperature.
- Drain on paper towels and serve warm with the hoisin-peanut dip. For a lighter option, serve wrapped in lettuce as lettuce wraps.
Video
Nutrition Information per Serving
Carbohydrates: 59 g,
Protein: 26 g,
Fat: 20 g
More Easy Egg Roll Recipes
- If you love homemade egg rolls, try other egg roll recipes and variations—many can be made in an air fryer for less oil and a healthier result.
- This recipe was originally published in 2013 and updated with new photos and a video.