These homemade chicken egg rolls let me bring the best part of Chinese takeout into my own kitchen. They’re crispy on the outside and filled with a savory mix of shredded chicken and crunchy vegetables on the inside. I like how they fry up golden brown and come out piping hot and full of flavor. I can serve them as an appetizer for parties or pair them with rice or noodles to make a satisfying meal. They’re easy to make ahead, freeze well, and disappear fast once served.

Why You’ll Love This Recipe

I love how simple these egg rolls are to prepare, and they come out tasting better than anything from a restaurant. The filling is made from everyday ingredients, and wrapping them is easier than I expected. They’re crispy, hearty, and easy to customize. Whether I fry them, bake them, or air fry them, they always turn out delicious. These egg rolls are also a great way for me to use up leftover chicken or vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons olive oil – I use this to sauté the vegetables and add richness

• 1 (16-ounce) package tri-color coleslaw mix – includes shredded green cabbage, red cabbage, and carrots

• 2 cups cooked and shredded chicken – rotisserie chicken works perfectly for convenience

• 2 tablespoons soy sauce – adds salty umami flavor

• 1 teaspoon ground ginger – brings warmth and depth

• 1 teaspoon garlic powder – gives a mellow garlic flavor throughout

• 1/2 teaspoon black pepper – to add a mild heat

• 1/4 teaspoon salt – to enhance the overall taste

• 12 egg roll wrappers – found in the refrigerated section, used to wrap the filling

• Small bowl of water – for sealing the egg rolls

• Vegetable oil (for frying) – I use enough to fry the egg rolls in about 2 inches of oil

Directions

1. I start by heating the olive oil in a large skillet over medium heat.

2. I add the tri-color coleslaw mix to the pan and cook it for about 3 to 4 minutes, just until it starts to soften.

3. Next, I stir in the shredded chicken, soy sauce, ground ginger, garlic powder, black pepper, and salt. I cook everything together for another 2 to 3 minutes, allowing the flavors to blend. Then I remove it from the heat and let it cool slightly.

4. I take one egg roll wrapper and lay it on a clean, flat surface in a diamond shape, with a corner pointing toward me.

5. I spoon about 2 tablespoons of the filling onto the center of the wrapper.

6. I fold the bottom corner up over the filling, then fold in the left and right corners, and finally roll it up tightly. I seal the top corner with a bit of water to keep it closed.

7. I repeat the process with the remaining wrappers and filling.

8. In a deep skillet or heavy-bottomed pot, I heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

9. I fry the egg rolls in batches, turning them occasionally, for 3 to 4 minutes or until they are golden brown and crispy.

10. I remove them from the oil and place them on a paper towel-lined plate to drain. I serve them hot with my favorite dipping sauce.

Servings And Timing

This recipe makes about 12 egg rolls, perfect for 4 to 6 people. It takes around 20 minutes to prepare and another 20 minutes to cook, so the total time is approximately 40 minutes from start to finish. If I double the batch for a crowd, I just allow a little more time for frying in batches.

Variations

When I want to switch things up, I swap out the chicken for cooked ground pork, shrimp, or even tofu for a vegetarian version. Sometimes I add chopped mushrooms, green onions, or bean sprouts for extra texture. For a spicy twist, I mix in a teaspoon of sriracha or crushed red pepper flakes with the filling. If I want a lighter version, I brush the egg rolls with oil and bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.

Storage/Reheating

I store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat them again, I reheat them in the oven at 375°F (190°C) for about 10 to 12 minutes until they’re hot and crispy. They also reheat well in an air fryer, which makes the outside extra crisp. If I want to freeze them, I arrange the uncooked egg rolls on a baking sheet and freeze them until solid, then transfer them to a freezer bag. I cook them straight from frozen, adding a few extra minutes to the fry or bake time.

FAQs

Can I make these egg rolls ahead of time?

Yes, I often prepare the filling and wrap the egg rolls a few hours in advance. I keep them covered in the refrigerator until I’m ready to fry or bake them.

What’s the best dipping sauce to serve with egg rolls?

I like to serve them with sweet chili sauce, soy sauce, or a homemade mix of soy sauce, rice vinegar, and a touch of sugar. Sometimes I even make a spicy mayo for dipping.

Can I bake these egg rolls instead of frying?

Absolutely. I brush them lightly with oil and bake them at 400°F (200°C) for 20 to 25 minutes, turning once halfway through for even crispness.

How do I keep the egg rolls from getting soggy?

To keep them crisp, I make sure the filling isn’t too wet and that the oil is hot enough before frying. After cooking, I place them on a wire rack or paper towels to drain excess oil.

Can I use other vegetables in the filling?

Yes, I like adding finely chopped mushrooms, green onions, or even diced bell peppers. I just make sure to sauté everything to remove excess moisture before assembling.

Conclusion

These homemade chicken egg rolls are one of my favorite go-to recipes when I want something crispy, flavorful, and fun to make. The savory filling wrapped in a crunchy shell hits all the right notes, and I love how easy it is to tweak the ingredients to suit what I have on hand. Whether I serve them at a party or for a family dinner, these egg rolls always disappear fast.