Quick Version Ingredients (Ground Chicken)
This streamlined recipe calls for:
1 lb ground chicken
2 tsp minced ginger
2 tsp minced garlic
2 1/2 cups shredded cabbage and carrots (coleslaw mix works perfectly)
3 sliced green onions
1/2 tsp salt
2 tsp sugar
1 tbsp sesame oil
1/4 tsp Chinese five spice powder
20 egg roll wrappers
1 large beaten egg
1 quart vegetable oil for fryingTraditional Cantonese Version Ingredients
The classic preparation requires:
4-5 medium dried shiitake or black mushrooms
2 whole chicken breasts (approximately 2 pounds)
1 tsp salt
1 tsp cornstarch
2 pounds bean sprouts
6 tbsp vegetable oil (divided for different cooking stages)
2 tsp salt
2 tsp five spice powder
1/2 cup shredded canned bamboo shoots
1/2 cup chopped green onions with tops
1 pound eggroll skins
1 beaten egg
Vegetable oil for frying
Serving Suggestions
- Egg Drop Soup
Kung Pao Chicken
Sweet and Sour Chicken
Instant Pot Asian Beef Short Ribs
Mongolian Ground Beef
Notes
- This nutritional profile makes these rolls a reasonably balanced appetizer or dinner option that can fit into various dietary approaches when enjoyed in moderation.
These Crispy Chicken Egg Rolls are sure to become a favorite of anyone who is a fan of Chinese food. The quality of these recipes is comparable to the takeout, yet it is a fraction of the price, and it is very easy to make that at home.
Two popular versions are worth experimenting with, and these are the simpler ground chicken version which can be prepared in busy weekdays, and a traditional Cantonese version prepared using authentic New York-style egg-based wrappers which bubble up on the outside when cooked. Whereas Springrolls are generally light and crisp, these eggrolls have that fat wrapper that most people like because of its pleasing crunchiness and satisfying meatiness.
How Do You Make Crispy Chicken Egg Rolls?
Rolls: Rolls can be fried in 375-degree oil in 2-3 minutes, or could be baked at 400 degrees in 10-15 minutes or air fried in 375 degrees in 10-12 minutes. The secret of crispy is that the filling should not be very moist and the temperature of oil is maintained at the time of frying.
Ingredients Overview
The filling starts with chicken and vegetables, which are well seasoned with aromatic elements that form layers of flavors. Cooks have an option of using ground chicken or shredded chicken breast when making the Cantonese style usual approach.
Quick Version Ingredients (Ground Chicken)
This streamlined recipe calls for:
- 1 lb ground chicken
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2 1/2 cups shredded cabbage and carrots (coleslaw mix works perfectly)
- 3 sliced green onions
- 1/2 tsp salt
- 2 tsp sugar
- 1 tbsp sesame oil
- 1/4 tsp Chinese five spice powder
- 20 egg roll wrappers
- 1 large beaten egg
- 1 quart vegetable oil for frying
Traditional Cantonese Version Ingredients
The classic preparation requires:
- 4-5 medium dried shiitake or black mushrooms
- 2 whole chicken breasts (approximately 2 pounds)
- 1 tsp salt
- 1 tsp cornstarch
- 2 pounds bean sprouts
- 6 tbsp vegetable oil (divided for different cooking stages)
- 2 tsp salt
- 2 tsp five spice powder
- 1/2 cup shredded canned bamboo shoots
- 1/2 cup chopped green onions with tops
- 1 pound eggroll skins
- 1 beaten egg
- Vegetable oil for frying
Note: If you need to adjust quantities for a larger or smaller batch, a Recipe Converter can be helpful for scaling ingredients proportionally while maintaining the right flavor balance.
How To Make Quick Ground Chicken Egg Rolls
Cook Chicken
Begin with heating a large wok or a skillet in medium-high heat. When it is time to add the ground chicken, add the ginger and garlic and use a strong wooden spoon to separate it as it cooks. Keep cooking until the meat is crumbly and not pink all around. Empty the pan and put the skillet back to heat.
When introducing filling to the egg roll wrappers it should not be too wet so it is not surprising that there will be some on the dry side this is not accidental but rather created to ensure that the rolls are not so wet.
Add Vegetables and Seasonings
Combine cabbage and carrot mixture in the pan with green onions, salt, sugar, sesame oil and Chinese five spice. All cook until the cabbage turns slightly wilted which normally takes approximately 5 minutes. Allow the mixture to cool down and then assemble.
Another seasoning, which is really unnecessary to omit, is the Chinese Five Spice. This mixture of flavors adds a sweet and nutty taste profile to the filling which raises the whole dish. The smell by itself will make it difficult to resist the sampling before rolling!
Assemble and Fry
Add about 2 tablespoons of the chicken mixture to each of the egg roll wrappers. Paint using beaten egg along the edges. Roll the egg rolls in a tight manner ensuring that the filling is completely covered.
Heat a fryer to 375 degrees F, or heat a heavy bottom fryer with a pot with a little less than 2 inches of oil in it until the mixture reaches the correct temperature. Fry the egg rolls in the hot oil carefully till they are golden brown. Take off and dry on a paper towel lined plate and then serve.
How To Make Traditional Cantonese Egg Rolls
Prepare Ingredients
Start by soaking the mushrooms in warm water until it goes soft and it may take about 30 minutes. Have them emptied, rinse in warm water and empty once more. Peel, and chop up the stems, and in thin slices shred the caps.
With the chicken, take out all the bones, as well as the skin, and shred the meat into small bits. Combine the chicken, 1 tsp salt and the cornstarch till evenly covered. Wash the bean sprouts with a lot of cold water and drain them.
Cook Bean Sprouts
Heat the wok until 1 or 2 drops of water bubble and skitter when sprinkled into it—this indicates the proper temperature. Add 3 tbsp vegetable oil and rotate the wok to coat the side evenly. Add the bean sprouts and stir-fry for 2 minutes. Mix 2 tsp salt with the five spice powder, then stir half of this mixture into the bean sprouts. Remove the bean sprouts from the wok and set aside.
Cook Chicken Mixture
Add another 3 tbsp vegetable oil to the wok and rotate to coat the side. Add the chicken and stir-fry until it turns white throughout. Add the mushrooms and bamboo shoots, continuing to stir-fry for 2 minutes. Stir in the bean sprouts, the remaining five spice powder mixture, and green onions. Drain the mixture thoroughly and allow it to cool before proceeding.
Rolling Technique
Put half a cup of the mixture slightly lowering in the center of the eggroll skins. Wet the other skins with a moist towel to ensure that they are soft and do not dry up.
Rollo the skin about the stuff without making it too tight to avoid cutting the fine wrapping. Bring the edge of the eggroll skin which is nearest to the filling to overlap the filling and bring the corners to a point, but tuck under the filling. Fold and cross the two opposing corners in the same manner as one would an envelope and do so in a secure and tidy manner on both sides.
Wet the ends of the remaining top flap with a pastry brush using egg wash. Roll up the covered stuff and roll it up. Do the same with the rest of the skins of the eggrolls.
Frying
Add vegetable oil (approximately 2 inches deep) to the wok and heat it to 350 degrees. To check the temperature of the oil, place a small portion of the eggroll wrapper in the oil and see whether it can float to the surface as soon as it is in the oil, when it does, the oil is hot.
Cook 4 or 5 eggrolls at a time till they turn golden brown, turning them 2 or 3 times during the cooking process. The whole procedure is between two and three minutes per batch. Do not add too many eggrolls in the oil at a time it will cause the temperature to drop and the eggrolls end up becoming wet.
Prepare a cookie sheet with paper towel and tongs before frying. Wipe the completed rolls using paper towels in order to drain the excess oil.
Alternative Cooking Methods
Although deep frying gives the crispiest wrapper, one can still find alternatives in the event they want to use alternative methods of preparation.
Baking Method
Preheat the oven to 400 degrees. Lightly brush the egg rolls with non-stick spray or brush lightly with oil. Bake 1015 minutes in rotating the baked half way through the cooking period to have even browning.
Air Fryer Method
Bake the rolls at 375 degrees and take a maximum of 10-12 minutes ensuring to turn them midway. Spray them with a few puffs of non-stick cooking spray or grease with a little oil then air fry to ensure that they attain that desired golden outer look.
Serving Suggestions
These rolls pair beautifully when served with Thai Sweet Chili Sauce, which can typically be found in the Asian aisle of most grocery stores. Plum sauce also makes an excellent dipping option.
The rolls pair well with several complementary dishes:
- Egg Drop Soup
- Kung Pao Chicken
- Sweet and Sour Chicken
- Instant Pot Asian Beef Short Ribs
- Mongolian Ground Beef
For a complete appetizer spread at your next gathering, consider serving these egg rolls alongside other popular finger foods like fried pickles and baked wonton chips This combination offers guests a variety of textures and flavors—the savory richness of the egg rolls, the tangy crunch of pickles, and the light crispiness of the wonton chips create a well-rounded selection that appeals to different tastes.
Storage and Reheating
Home cooks can freeze cooked eggrolls once they’ve cooled completely. Simply heat an oven to 425 degrees and place the frozen eggrolls on a cookie sheet for 25-30 minutes until they’re hot and crispy again.
For refrigerated leftovers, wrap them in a paper towel before storing to absorb any moisture. Reheat in a toaster oven or air fryer to restore that nice, crispy texture everyone loves.
Tips and Variations
Experimenting with different proteins opens up exciting possibilities. Try switching out the ground chicken for ground pork to create delicious pork egg rolls. Some cooks enjoy adding shrimp to the filling—simply throw in some chopped cooked shrimp right before getting ready to roll.
For a vegetarian option, leave out the meat entirely and add extra cabbage along with sliced mushrooms to make satisfying veggie egg rolls. The possibilities truly are endless with this versatile dish!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Course: Dinner, Appetizer
- Cuisine: Asian
- Servings: 20 egg rolls
- Calories: 85 kcal per 2 egg rolls
Nutrition Information (Per 2 Egg Rolls – Ground Chicken Version)
- Calories: 85 kcal
- Carbohydrates: 9g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 152mg
- Potassium: 152mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 40 IU
- Vitamin C: 4mg
- Calcium: 14mg
- Iron: 1mg
This nutritional profile makes these rolls a reasonably balanced appetizer or dinner option that can fit into various dietary approaches when enjoyed in moderation.
