If you’re a fan of Chinese food, then you’re really going to love this Crispy Chicken Egg Rolls Recipe!
I figured it was about time I share an actual egg roll recipe the way it’s meant to be.
I mean, I have infinity egg roll recipes in various flavors like Spicy Italian, Philly Cheesesteak, Reuben, Avocado, Birthday Cake, so I figured it was time to take it back to the original.
This Crispy Chicken Egg Rolls Recipe is seriously so delicious and amazingly easy to make!
The base starts with ground chicken and lots of shredded cabbage. I used a bag of coleslaw mix which includes shredded cabbage and shredded carrots. It’s a time saver to use the pre shredded stuff, but if you can’t find the pre shredded mix, you can finely chop your own.
You don’t want the filling to be overly wet when filling your egg roll wrappers, so don’t be surprised if your filling is more on the dry side.
The seasonings that going in the filling are ultra flavorful and really make the tastes pop!
One seasoning you don’t want to skip is the Chinese Five Spice. The combination of flavors in the Chinese Five Spice bring a sweet and nutty flavor to the filling that you will truly love.
Heck, I had a hard time keeping my hands off of that filling before it made it into the wrappers!
Once all of your egg rolls are wrapped up nice and tight give them a dunk in your deep fryer or a heavy bottomed pot that’s filled with about an inch or two of oil.
To achieve that crispy wrapper it’s best to deep fry these rather than bake them.
My family loves these Crispy Chicken Egg Rolls with my Egg Drop Soup for a complete meal that doesn’t take a lot of time!
Try switching out the ground chicken with ground pork to make these pork egg rolls.
You could even leave out the meat, add extra cabbage and some sliced mushrooms and make these a veggie egg roll!
The possibilities are endless with egg rolls, I think that’s why I love them so much!
I know you’re going to love these ones too!
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Crispy Chicken Egg Rolls Recipe
If you’re a fan of Chinese food, then you’re really going to love this Crispy Chicken Egg Rolls Recipe!
- Prep Time: 30 min.
- Cook Time: 20 min.
- Total Time: 50 min.
- Yield: makes 20 egg rolls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
- 1 lb. ground chicken
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2 1/2 cups shredded cabbage and carrots (coleslaw mix)
- 3 green onions, sliced
- 1/2 tsp salt
- 2 tsp sugar
- 1 tbsp sesame oil
- 1/4 tsp Chinese five spice powder
- 20 egg roll wrappers
- 1 large egg, beaten
- quart vegetable oil, for frying
Instructions
- Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
- Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
- Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
Notes
The sauce that I use to dip these egg rolls in is a Thai Sweet Chili Sauce that can be found in the Asian aisle of the grocery store.
Nutrition
- Serving Size: 20
Keywords: crispy, chicken, egg roll, cabbage, ginger, garlic
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Great and simple to make…so good no duck sauce needed
★★★★★
How well do these hold up for freezing? Has anyone tried? Did you freeze, then fry after defrosting? I know I could halve the recipe, but as long as I;m making the effort I’d like to have a batch available for later!
What I would do is make the whole batch and then fry them all. Then let any leftovers cool. Wrap them in plastic wrap and foil and place in the freezer. Then when you’re ready to eat them again you can heat them up in a toaster oven or regular oven at 375 degrees F until heated through!
My mouth started watering the instant i saw the pictiure of this recipie.
Hi, My Husband made the filling last night. He added 8oz of fresh mushrooms, that is the only change made. We decided to eat without the wrappers. I’m sorry to say, it was so overly salty that it was not edible. It was truly sickening, and went into the trash. I understand that maybe, the wrappers & deep frying could have change it a bit. But looking at the amount of food the recipe makes 2 1/2 tsp of salt is just WAY overboard.
Hey Holly! I’m so sorry! I think there must have been an accidental typo when I was publishing the recipe. It should have read 1/2 tsp, not 2 1/2 tsp of salt. I agree that 2 1/2 tsp of salt would be WAY too much. Again, so sorry for the mix up! I’ve updated the recipe.
Just hand me the filling! 😀
Wow, it looks crispy, I love it. I will try to make it. Thanks for sharing the recipe.
It looks so delicious that I want to eat immediately. Aww I can’t stand it
Beautiful as always. Thanks for sharing! …awesome articles post, it is very informative blog
Where would i ffind the chinese 5 spice??
Check on the Asian Food aisle. I know that Walmart carries it if you have one close by.
If you can’t find it at a store near you, it is on Amazon.com. I like the Sun Luck brand myself. You can find it at: https://www.amazon.com/Sun-Luck-Chinese-Style-Seasoning/dp/B00I57XZNO. Also, they have more brands, it also comes in organic apparently!
Where can you get the Chinese 5 spice at?
I know you can get it at Walmart. You can also check your local store. I think it is on the Asian Food aisle.