Chicken Egg Rolls

Make these crispy chicken egg rolls and satisfy your Chinese food craving! They are freezer friendly and get ready in just 40 minutes. 

This is a family recipe chicken egg roll recipe that has Indo-Chinese vegetables and chicken filling. It tastes so delicious and is loved by kids. 

A chicken egg roll is a cylindrical or log-shaped deep-fried snack or appetizer that has a moist and moderately spiced filling made of chopped chicken, veggies, and noodles. It is always covered in a wheat flour-based thin wrapper that gets crispy upon deep frying.

Egg rolls are originally Chinese food that has many variations in seasoning and veggies and is served in Indo-Chinese and American Chinese restaurants.

Why make this recipe? 

Ingredients

We all love the visual layout of ingredients for quick grasping. So below find all the labeled ingredients of Chicken Egg Rolls.

• Chicken: I like seasoning chicken cubes and cooking them to be best and flavorful. In case you have rotisserie or leftover chicken then you can put it to use. Just use salt with caution.
• Veggies: I used plain cabbage, carrot, capsicum (or bell peppers), and green onions. You can switch a few veggies like bean sprouts, broccoli, napa cabbage, red bell pepper, coleslaw, and mushrooms.
• Seasoning: Garlic, soy sauce, pepper, and chili sauce are the main seasonings. Dark soy sauce adds the umami flavor and so you substitute it with hoisin sauce or mushroom soy sauce. If you are a fan of ginger, add it along with garlic.
• Chicken stock: This ingredient is optional but it provides a uniform chicken flavor to the filling. You can substitute this with ¼ of a chicken bouillon cube.
• Noodles: I used spaghetti to keep it simple, however anything a long noodle should work here like thin rice noodles or egg noodles. They help absorb excess moisture from the veggie mixture.
• Egg roll wrapper: These are cream-colored, wheat flour dough wrappers that are often referred to as spring roll wrappers. They usually come frozen and you need to thaw them before using them so the wrapper sheets separate easily without cracking. You can get it from Asian or Indian stores and even online.
• Lemon: You can simply substitute this with vinegar. Use half the measure of lemon juice.
• Flour: Use atta flour or plain flour to make a flour slurry that will seal the rolls.

How to make it?

To make an easy chicken egg roll at home step by step, start by preparing everything ahead like chopping veggies, boiling noodles, and seasoning chicken.

1. Start by placing chicken and all ingredients of seasoning in the bowl, mix well.
2. Now, sizzle chopped garlic in a wok or a large skillet for a few seconds without turning them golden.
3. Add the seasoned chicken and continue to cook.
4. Keep stirring until the chicken is cooked and the excess water dries.

5. Add chopped veggies and noodles, and stir fry on medium heat for 5 minutes.
6. Then remove from heat and set aside and let the mixture cool slightly before rolling. Make sure the veggies are not overcooked. Just stir fry until everything is very hot and mixed throughly.
7. Now make wheat flour slurry to seal the end of the egg roll by mixing flour with water until it forms a smooth paste.
8. I'm using the square sheets to fold the filling. A square wrapper is easiest to roll. ust the filling in the center as shown in the image of the 8th step.

9. To fold the chicken egg rolls easily, fold the top corner tucking in the filling tightly. Then the right and left corners towards the center, the corners will overlap.
10. This is my favorite step, now apply the flour slurry on the bottom corner and roll it over to make the egg roll cylinder. Make sure it is sealed correctly.
11. Always add chicken egg roll to room temperature oil. Then let the oil heat up entirely in a large frying pan. Deep fry on medium heat for 3-4 minutes until golden and crispy. Transfer Egg roll to a paper towel-lined plate and let the oil drain, before serving.
12. Serve hot homemade chicken egg roll with a dip or sauce like ketchup or sweet chili sauce.

Expert Tips

If you need to switch chopped chicken with ground chicken in the recipe.

Chicken egg roll needs a moderately spicy filling because they are wrapped in a thin crust that undermines a lot of heat.

The egg roll wrappers dry out and crack if kept uncovered for a long. Always keep the wrappers in a plastic bag, and remove just a few sheets at a time fold.

Remember deep-fried chicken egg rolls will be crispier than oven-fried or air-fried egg rolls.

You can skip chili flakes and use Chinese five-spice seasoning for delicious Asian flavors.

FAQ

If you try this Chicken egg rolls recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

Chicken Egg Roll

Make these delicious chicken egg roll and satisfy your Chinese food craving! They are freezer friendly and get ready in just 40 minutes. 

5 from 2 votes

Print Pin Rate

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Folding time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings : 12 egg rolls

Calories: 198kcal

Ingredients

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For Chicken

• ▢ 300 grams boneless chicken , julienne cut or mince
• ▢ ¼ cup chicken stock, optional, see notes
• ▢ 1 tablespoon chili sauce, or hot sauce
• ▢ 1 tablespoon vinegar, or lemon juice
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon dark soy sauce, see notes
• ▢ ½ teaspoons chili flakes, optional for extra spicy

For Filling

• ▢ 2 tablespoons oil
• ▢ 1 tablespoons minced garlic
• ▢ ½ cup cabbage , shredded
• ▢ ¼ cup capsicum, chopped
• ▢ ½ cup carrot, shredded
• ▢ 1 cup cooked noodles, like lo mein, spaghetti, or any long noodles. (1 cup cooked noodles = 50g dry noodles.)
• ▢ ¼ cup green onions, sliced
• ▢ 1 teaspoons sugar

Assemble

• ▢ 2 tablespoon plain flour or atta, mixed in water to make a paste
• ▢ 12 egg roll wrapper
• ▢ Oil, to fry

Instructions

• Start by placing chicken and all ingredients of seasoning in the bowl, mix well.
• Now, sizzle chopped garlic in a wok for a few seconds without turning them golden.
• Add the seasoned chicken and continue to cook.
• Keep stirring until the chicken is cooked and the excess water dries.
• Add chopped veggies and noodles, and stir fry on medium heat for 5 minutes.
• Then remove from heat and set aside. Make sure the veggies are not overcooked. Just stir fry until everything is very hot and mixed throughly.
• Now make wheat flour paste to seal the end of the egg roll by mixing flour with water until it forms a smooth paste.
• I'm using the egg roll wrapper square sheets to fold the filling. A square wrapper is easiest to roll. just the filling in the center as shown in the image of 8th steps.
• To fold the chicken egg rolls easily, fold the top corner tucking in the filling tightly. Then the right and left corners towards the center, the corners will overlap.
• Now apply the flour slurry on the bottom corner and roll it over to make the egg roll cylinder. Make sure it is sealed correctly.
• Always add chicken egg roll to room temperature oil. Then let the oil heat up entirely and deep fry on medium heat for 3-4 minutes until golden and crispy. Transfer Egg roll to a paper towel and let the oil drain, before serving.
• Serve hot with ketchup or sweet chili sauce.

Notes

Chicken options: You can use leftover chicken in the recipe, just use salt with caution.

Veggie options: You can switch a few veggies like bean sprout, broccoli, napa cabbage, red bell pepper, coleslaw, and mushrooms.

Seasoning: Dark soy sauce adds the umami flavor and so you substitute it with hoisin sauce or mushroom soy sauce.

Chicken stock: This ingredient is optional but it provides a uniform chicken flavor to the filling. You can substitute this with ¼ of a chicken bouillon cube.

Noodle options: I used spaghetti to keep it simple, however anything a long noodle should work here like thin rice noodles or egg noodles. They help absorb excess moisture from the veggies.

Egg roll wrappers: These are cream-colored, wheat flour dough wrappers that are often referred to as spring roll wrappers. They usually come frozen and you need to thaw them before using them so the wrapper sheets separate easily. You can get it from Asian or Indian stores and even online.

Flour: Use atta flour or plain flour to make flour paste that will seal the rolls.

 

Nutrition Information

Serving: 1roll ,Calories: 198kcal ,Carbohydrates: 13g ,Protein: 8g ,Fat: 13g ,Saturated Fat: 1g ,Polyunsaturated Fat: 4g ,Monounsaturated Fat: 8g ,Trans Fat: 0.05g ,Cholesterol: 17mg ,Sodium: 238mg ,Potassium: 164mg ,Fiber: 1g ,Sugar: 1g ,Vitamin A: 1055IU ,Vitamin C: 7mg ,Calcium: 16mg ,Iron: 1mg

Author : Mariam Sodawater