Chicken Egg Rolls

Conquer your cravings for classic Chinese takeout from the comfort of your own kitchen.

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When checking the local takeout menu, egg rolls are the thick, crispy, and slightly juicy option; perfect for satisfying the late-night munchies. With this recipe, you can do it yourself, ensuring the best ingredients are used. Plus, you can make as many as you’d like, and it’s easier to do so than you might think. Once the egg roll wrappers are made and the other ingredients are prepped, it’s easy to stuff and roll them. Each time you do so, it’ll get even easier, so keep practising until they’re perfect!

Egg rolls are especially fun to make with kids, because it teaches them about a different culinary art while giving them a chance to constructively use their hands. Similar to sushi, the process of rolling up the egg rolls can be quite meditative, and so it’s a nice way to get present in the moment while making something delicious. Within 30 minutes, you’ll have a whole platter of these babies ready to roll into dinnertime.

Are Chicken Egg Rolls Healthy?

As a wholesome, homemade variation of the Chinese takeout side, this recipe is more health-conscious than most. You’ve got a good balance of protein, fiber, and simple carbs; as well as a medley of nutrients that supports your energy throughout the day. Plus, they have less sodium than most takeout options, making it a friendly choice for anyone who’s cutting back on salt. For a healthier twist, instead of frying them in vegetable oil, you could always use avocado oil for its high smoke point, healthy fats, and mild flavor.

The Ultimate Vegan Version

While chicken egg rolls are hearty and full of lean protein and good fats, my favorite vegan version also satisfies the hankerings and keeps you full. Instead of ground chicken, I use ground tofu: a soy-based protein also known as bean curd. Alongside shredded veggies, I’ll also add thin slices of avocado, which offer plenty of omega-3 fatty acids, vitamins, and minerals. And, I like to spice up the filling even more with 1 teaspoon each of red chili pepper flakes and cumin, but feel free to play with the seasonings to your liking!

INGREDIENTS

1 lb ground chicken
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 cups shredded cabbage
1 cup shredded carrot
1/4 cup sliced green onions
1/4 tsp salt
1/2 tsp sugar
1 tbsp sesame oil
1/2 tsp Chinese five-spice powder
16 egg roll wrappers
1 large egg, beaten
3 cups vegetable oil for frying

INSTRUCTIONS

Prepare
Cook chicken and stir in vegetables.

Wrap
Fill and roll egg roll wrappers.

Fry
Fry until golden and crispy.

Devour!

FAQs & Tips

How to Make Ahead and Store

You’re more than welcome to prep the ingredients ahead of time and store them separately in the fridge for assembly the next day. Once the egg roll wrappers have been stuffed, however, it’s important to cook them thoroughly so any leftovers keep well. To keep them crispy, make sure they cool completely before putting them in the fridge.
You can store cooked chicken egg rolls in a fridge-safe container for up to 3 days or in the freezer for 2 months. Thaw them in the fridge overnight before reheating in the oven the next day at 350 degrees F for 10-15 minutes.

Roll Tightly…

Compress the filling as much as possible (squish it with love!) and roll the wrapper as tight as you can. This prevents it from leaking or cracking during the frying process.

Serving Suggestions

Serve these golden brown rolls as they are with delicious dips of Gochujang Sauce, Chinese BBQ Sauce, or Sweet Chili Sauce.

They also make a beautiful complement to Vegetable Fried Rice, fresh green Japanese Cucumber Salad, or the bold and bouncy Soy Sauce Eggs. With so many paths to take, you’ll want to make these every week to experiment with different mains and sides!