These chicken egg rolls deliver crisp golden wrappers, savory shredded chicken, and a bright, crunchy cabbage mix all in one handheld bite. The filling is flavorful without being fussy — tender chicken, a little garlic punch, green onion freshness, and a whisper of sesame and soy that ties everything together. The contrast of the crunchy exterior and juicy interior makes these perfect for dipping, snacking, or serving as part of a casual dinner. They’re quick to assemble, forgiving to wrap, and endlessly crowd-pleasing — if you want a spicy twist, try my buffalo chicken egg rolls for a fiery variation.
Why You’ll Love This Chicken Egg Rolls
- Crispy on the outside, tender and slightly crunchy on the inside — great texture contrast.
- Uses simple pantry ingredients and ready-cooked chicken, so it’s fast to make.
- Handheld and shareable — ideal for gatherings, game nights, or weeknight dinners.
- Mild, versatile flavor profile that pairs well with a wide range of dipping sauces.
- Easy to customize (optional ideas later) while keeping the base recipe intact.
- Each roll is a satisfying portion, so you can serve a few with sides or a platter for guests.
- Makes a great freezer-friendly snack when prepared ahead (see storage section).
- Beginner-friendly folding method — no professional skills required.
What Is Chicken Egg Rolls?
Chicken egg rolls are a classic take on the fried, stuffed roll popular in many Asian-inspired kitchens. They’re filled with shredded cooked chicken, a simple coleslaw-style mix (cabbage and carrots), aromatics like green onion and garlic, and a touch of soy and sesame for savory depth. The mixture is wrapped in a thin egg roll wrapper and deep-fried until golden and crisp. Taste-wise, they’re savory with a hint of sesame nuttiness and a refreshing crunch from the coleslaw mix.
These are typically served as appetizers, party food, or as part of a casual dinner spread. They give off a comforting, crowd-pleasing vibe — great for family meals, potlucks, or a cozy night in. If you prefer a lighter rice-paper wrapper version, see my chicken spring rolls recipe for an alternative preparation that’s not fried.
Ingredients for Chicken Egg Rolls
For the Base
- 1 cup cooked chicken, shredded
- 1 cup coleslaw mix
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- egg roll wrappers
- oil for frying
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use leftover roast chicken or mechanically shredded rotisserie meat from a store. (Optional: swap chicken for cooked turkey in the same amount.)
- Coleslaw mix: This is pre-shredded cabbage and carrot blend. If you only have cabbage, finely shred it and add a grated carrot to mimic the texture.
- Green onions: Scallions are mild and add freshness; white or yellow onion may be used sparingly but will be stronger.
- Soy sauce: Use low-sodium soy sauce to reduce salt, or tamari for a gluten-free option.
- Sesame oil: Adds a toasty aroma; you can omit it for an oil-free flavor or replace with a few drops of toasted sesame seeds as a garnish (optional).
- Egg roll wrappers: For a gluten-free alternative, look for gluten-free wrappers (note: cook times and texture may vary).
- Oil for frying: Neutral oils like vegetable, canola, or peanut work well. Use a high smoke-point oil for best results.
Step-by-Step Instructions
Step 1 – Mix the Filling
In a large bowl, combine shredded chicken, coleslaw mix, chopped green onions, minced garlic, soy sauce, and sesame oil. Toss until ingredients are evenly coated.
Visual cue: The filling should look slightly glossy from the soy and sesame oil, with the cabbage and carrots evenly distributed around the chicken.Step 2 – Prepare Your Station
Lay out egg roll wrappers one at a time on a clean, dry surface with a corner pointing toward you. Spoon about 2 tablespoons of the chicken mixture into the center of the wrapper.
Pro cue: Work with one wrapper at a time to prevent the wrappers from drying out; keep the unused wrappers covered with a damp towel.Step 3 – Fold and Roll
Fold the bottom corner up over the filling, fold both sides in towards the center, then roll the wrapper up tightly toward the top corner.
Visual cue: You should have a neat, tight cylinder with the open corner tucked underneath so it won’t unroll.Step 4 – Seal the Edge
Lightly wet the top corner edge with a little water and press to seal. Repeat with remaining filling and wrappers.
Pro cue: Use just enough water — too much will make the wrapper soggy and harder to seal.Step 5 – Heat the Oil
Heat oil in a deep skillet or frying pan over medium heat until shimmering. You want enough oil to submerge at least half the height of the rolls for even browning.
Visual cue: The oil should ripple slightly but not smoke. Test with a small corner of wrapper — it should sizzle immediately and brown slowly.Step 6 – Fry the Egg Rolls
Fry the egg rolls, turning occasionally, until golden brown on all sides (about 2–4 minutes depending on size and heat).
Pro cue: Don’t overcrowd the pan; fry in batches to keep the oil temperature steady for even, crisp results.Step 7 – Drain and Serve
Remove egg rolls and drain on paper towels briefly. Serve warm with your preferred dipping sauce.
Visual cue: The outside should be uniformly golden with a crisp snap when bitten into.
Pro Tips for Success
- Heat control: Maintain medium heat — too hot and the wrapper will burn before the filling is warmed; too low and the rolls will soak up oil.
- Texture control: Use only 2 tablespoons of filling per wrapper to avoid bursting and ensure a tight roll.
- Seasoning balance: Taste the filling before wrapping (use a little on a spoon) if you want stronger soy or sesame presence — but don’t add liquids that could make the filling soggy.
- Wrappers: Keep unused wrappers covered with a damp kitchen towel to prevent drying and cracking.
- Frying safety: Use a thermometer to keep oil around 350°F (175°C) if you have one — it improves consistency.
- Common mistake: Overfilling or wrapping loosely leads to splitting during frying — roll snugly and seal well.
- Timing tip: Work in assembly-line style — fill, fold, and line rolls up ready to fry so the process flows.
Flavor Variations (OPTIONAL)
- Spicy version (optional): Add a small drizzle of Sriracha or a pinch of red pepper flakes to the filling before wrapping for heat.
- Asian-herb boost (optional): Fold in a small handful of finely chopped cilantro or basil to brighten flavors.
- Cheesy twist (optional): Add a teaspoon of shredded cheese to the filling for a melty, unexpected note.
- Lighter baked option (optional): Lightly brush assembled rolls with oil and bake at 425°F (220°C) until golden, turning once — texture will be less crunchy than frying but still tasty.
- Extra crunch (optional): Stir in a small amount of crushed water chestnuts or chopped jicama for more snap.
Note: All variations are optional and should not replace the core ingredients unless noted.
Serving Suggestions
- Dipping sauces: Serve with soy-based dipping sauce, sweet chili, or a simple vinegar-soy mix (not included in ingredient list).
- Side salads: Pair with a crisp green salad or extra coleslaw for a refreshing contrast.
- Family meal: Serve with steamed rice and steamed vegetables for a heartier dinner.
- Party platter: Arrange several egg rolls with small bowls of dipping sauces, sliced cucumbers, and pickled vegetables.
- Weeknight idea: Add a bowl of miso soup or a light noodle salad to complete a quick meal.
- Presentation tip: Slice rolls on the diagonal and arrange in a fan for attractive plating.
Make-Ahead, Storage & Reheating
- Make-ahead: You can assemble and roll the egg rolls and keep them refrigerated for a few hours before frying. Place them on a tray lined with parchment and cover with plastic wrap to prevent drying.
- Refrigerator storage: Cooked egg rolls will keep in an airtight container in the fridge for up to 3 days.
- Reheating methods:
- Oven: Reheat at 375°F (190°C) on a baking sheet for 8–10 minutes until heated through and crisp.
- Skillet: Reheat in a lightly oiled skillet over medium heat, turning, until warmed and crisp.
- Microwave: Not recommended for crispness; use only if speed is essential and expect a softer wrapper.
- Texture changes: Storing and reheating can soften the crisp exterior; reheating in the oven or skillet helps regain crunch.
Storage and Freezing Instructions
- Freezing: Egg rolls freeze well before frying. Arrange assembled (but uncooked) rolls on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Freeze up to 1–2 months.
- Cooking from frozen: Fry directly from frozen, adding a minute or two to the cooking time, or bake at 400°F (200°C) for about 15–20 minutes, turning once.
- Avoid freezing after frying: Fried egg rolls can be frozen, but texture may degrade and become soggy when thawed. For best results, freeze before frying and cook fresh when needed.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 360 kcal | 7 g | 26 g | 24 g | 2 g | 720 mg |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQ About Chicken Egg Rolls
- How do I know when the egg rolls are cooked through?
- Look for an even golden-brown color and a bubbling oil surface. The wrapper should be crisp and the filling hot; cut one open to test if unsure.
- Why do my egg rolls come out soggy?
- Common causes: oil too cool, overfilling, or wrappers drying out before frying. Make sure oil is hot enough and roll tightly.
- Can I bake these instead of frying?
- Yes — brush or spray assembled rolls with oil and bake at 425°F (220°C) until golden, but they’ll be less crispy than fried.
- How long will assembled, uncooked egg rolls last in the fridge?
- They’re best used within a few hours; if you need longer storage, freeze them uncooked for up to 1–2 months.
- What can I serve with them for a balanced meal?
- Add a simple green salad, steamed rice, or a bowl of soup to round out the meal.
- Can I reduce the sodium in this recipe?
- Use low-sodium soy sauce and monitor added salt; the soy sauce is the primary sodium source here.
Notes
- Plating idea: Slice rolls in half on the diagonal and fan them out on a platter with small bowls of dipping sauce for an attractive appetizer display.
- Small flavor upgrades: Add a few drops of toasted sesame oil right before serving for an aromatic finish.
- Seasoning adjustments: Taste the filling before wrapping and add a touch more soy sauce or sesame oil if you like bolder flavors — avoid adding much liquid.
- Presentation tip: Garnish with thinly sliced green onions or a sprinkle of toasted sesame seeds for color and texture.
- Safety note: Use long tongs when frying and keep a lid nearby to smother any flare-ups.
Chicken Egg Rolls
Ingredients
For the Filling
- 1 cup cooked chicken, shredded Use leftover roast chicken or rotisserie meat.
- 1 cup coleslaw mix Pre-shredded cabbage and carrot blend.
- 2 pieces green onions, chopped Scallions are mild, replace with white/yellow onion if needed.
- 2 cloves garlic, minced
- 1 teaspoon soy sauce Use low-sodium for less salt.
- 1 teaspoon sesame oil Adds aroma; can be omitted or replaced with toasted sesame seeds.
- 8 pieces egg roll wrappers For gluten-free, look for gluten-free wrappers.
Instructions
Preparation
- In a large bowl, combine shredded chicken, coleslaw mix, chopped green onions, minced garlic, soy sauce, and sesame oil. Toss until evenly coated.
- Lay out egg roll wrappers one at a time on a clean surface. Spoon about 2 tablespoons of the chicken mixture into the center of each wrapper.
- Fold the bottom corner up over the filling, then fold both sides towards the center and roll the wrapper tightly towards the top corner.
- Lightly wet the top corner edge with water and press to seal. Repeat with remaining filling and wrappers.
- Heat oil in a deep skillet over medium heat until shimmering for frying.
Cooking
- Fry the egg rolls, turning occasionally, until golden brown on all sides (about 2–4 minutes).
- Drain on paper towels and serve warm with your preferred dipping sauce.