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Crispy Homemade Chicken Egg Rolls: Restaurant Style at Home

Three perfectly golden brown and crispy egg roll appetizers arranged on a white plate.
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Make authentic, crispy chicken egg rolls that taste better than takeout. This recipe focuses on achieving golden brown perfection with a savory, juicy filling. We also include instructions for a lighter, oven-baked alternative.

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 (about 4 cups)
  • 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 briefly until fragrant.
  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 well and cook for 2 more minutes.
  6. Remove the filling mixture from heat and let it cool slightly before rolling.
  7. Place one egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
  8. Spoon about 2 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. Dampen the top corner edge with water and press firmly to seal the egg roll. Repeat with remaining filling and wrappers.
  12. Heat vegetable oil in a deep pan or Dutch oven to 350°F (175°C).
  13. Fry egg rolls in batches for 3–4 minutes, turning as needed, until deeply golden and crisp. Do not overcrowd the pan.
  14. Transfer the finished egg rolls to a wire rack or paper towels to drain excess oil before serving hot with your favorite dipping sauce.

Notes

  • For a lighter, oven-baked version, lightly spray the assembled egg rolls with cooking spray. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden brown and crisp.
  • For a quick, low-carb option, skip the wrappers and serve the filling mixture over rice or shredded lettuce (Egg Roll in a Bowl).
  • You can substitute the chicken with ground pork or use shredded cabbage and carrots for a vegetarian filling.

Nutrition

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