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Crispy Homemade Chicken Egg Rolls: Better Than Takeout (Fry or Bake)

Close-up of four perfectly golden brown and crispy fried egg roll appetizers stacked on a white plate.
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Make restaurant-quality crispy homemade egg rolls using this straightforward recipe. You can choose to fry for maximum crunch or bake for a lighter option. The savory filling uses ground chicken and fresh vegetables.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 (16 oz) package tri-color coleslaw mix
  • 2 cups cooked chicken, finely chopped or shredded
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Salt and black pepper, to taste
  • 12–15 egg roll wrappers
  • Vegetable oil, for frying (if frying)
  • Water, for sealing

Instructions

  1. Heat the olive oil in a wide skillet over medium heat.
  2. Add the minced onion and cook until soft, about 3 minutes.
  3. Stir in the garlic and ground ginger; cook until fragrant, about 30 seconds.
  4. Add the coleslaw mix and cook for 3–4 minutes, stirring often, until slightly wilted but still crisp.
  5. Add the cooked chicken, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Stir everything together and cook for 2 more minutes.
  6. Remove the filling mixture from the heat and let it cool slightly before rolling.
  7. Place one egg roll wrapper on a flat surface with one corner pointing toward you (like a diamond).
  8. Spoon about 2–3 tablespoons of filling into the center, near the bottom corner.
  9. Fold the bottom corner up over the filling. Fold in the left and right sides toward the center.
  10. Roll the wrapper tightly upward toward the top corner.
  11. Dip your finger in water and moisten the top edge of the wrapper to seal the roll completely. Repeat for all rolls.
  12. For Frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning as needed, until deeply golden brown and crisp.
  13. For Baking/Air Frying: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Lightly brush or spray the rolls with oil. Bake for 15–20 minutes or air fry for 10–12 minutes, flipping halfway, until golden and crisp.
  14. Transfer fried egg rolls to paper towels to drain excess oil before serving hot with your favorite dipping sauce.

Notes

  • You can use ground pork or ground turkey instead of chicken for the filling.
  • These homemade egg rolls freeze well. Place uncooked, sealed rolls on a baking sheet to freeze solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
  • For a low-carb alternative, try making Egg Roll in a Bowl using the filling mixture without the wrappers.

Nutrition

Find it online: https://bringdish.com/crispy-homemade-egg-roll-recipe/