chicken egg roll recipe
The Best chicken egg roll recipe
I love this recipe because it’s versatile—you can tweak the fillings to suit what you’ve got on hand, and it’s always a crowd-pleaser. They’re light enough to feel fresh but hearty enough to hold up on a plate, making them perfect for potlucks, game nights, or even just a quiet dinner with the family. And honestly, the health benefits aren’t bad either. Packed with protein from the chicken and fiber from the cabbage, they’re a balanced way to enjoy a crispy snack without feeling too heavy. Plus, they’re easy to customize—swap out the cabbage for carrots if you prefer, or add a little extra spice if you like it hot. It’s a dish that’s always been a staple for me, and I’m happy to share it with anyone who wants to try.
Classic Chicken Egg Rolls
A comforting, crispy dish featuring tender chicken wrapped in a delicate egg roll wrapper, served with a savory tomato-garlic sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts
- 1 cup shredded carrots
- 1 cup finely chopped celery
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix flour, egg, salt, and oil until a dough forms. Divide into 8 equal pieces. -
2
In another bowl, combine chicken, carrots, celery, green onions, garlic, soy sauce, and sesame oil. Mix well. -
3
Take a small piece of dough and flatten into a thin circle. Place 1 tbsp of filling in the center, then fold the dough over to seal. -
4
Place rolled egg rolls seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil. -
5
Bake for 20 minutes, then flip and bake another 10–12 minutes until golden and crisp. -
6
While egg rolls bake, heat tomato sauce, garlic, honey, and red pepper flakes in a pan until simmering. -
7
Serve egg rolls warm with sauce drizzled over the top.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Egg Rolls Works
❓ Frequently Asked Questions About Chicken Egg Rolls
How do I store leftover chicken egg rolls?
Store cooked egg rolls in an airtight container in the refrigerator for up to three days. For longer storage, freeze them uncooked on a baking sheet first, then transfer to a freezer bag once solid. Thaw in the fridge overnight before reheating—microwaving directly from frozen can make them soggy.
Can I make egg rolls without a deep fryer?
Yes! Bake them at 375°F (190°C) for 18–22 minutes, flipping halfway, until crispy. For a stovetop alternative, pan-fry in 2–3 inches of oil at 375°F (190°C) for 4–5 minutes per side.
What’s the secret to keeping egg rolls crispy?
Double-fry them if possible: heat oil to 350°F (175°C) for the first fry (about 3–4 minutes), then lower to 325°F (160°C) for the second fry (1–2 minutes). Avoid overcrowding the pan, and let them cool slightly before serving to prevent sogginess.
Can I substitute ground pork for chicken?
Yes, but adjust the seasoning: pork is fattier, so reduce the soy sauce by half (use 1 tbsp instead of 2 tbsp). Add 1 extra tsp of cornstarch to the batter to help it hold together.
