{Video} Chicken Vegetable Egg Rolls with Hoisin-Peanut Dip

Easy Chicken Vegetable Egg Rolls Recipe that everyone will love |@bestrecipebox

Hooray for egg rolls! If you’re ever wanting to make friends with new folks, say “I Love You”, say “I’m Sorry”, apologize for screwing up big-time or just to have a happy dinner, these chicken vegetable egg rolls fit each one of those occasions. Because seriously, who doesn’t love a crispy, hot, savory egg roll or crispy spring roll? These Chicken egg rolls are made with ground chicken and not only a perfect appetizer and party food, but when served with a salad or bowl of rice, they serve perfectly as an entree.

Watch the Recipe Video for Chicken Vegetable Egg Rolls

These crispy egg rolls have always been a favorite of our neighborhood kids. They’d always ask us when we’re making a batch of these, in a very polite way, of course. If they did good in school, we’d send over a hot batch of these chicken vegetable egg rolls. And then the parents would always thank us to no end and say how much they love them just as much as the kids. We got the hint and realized that we always need to drop off a double batch. :)

For this chicken egg rolls recipe, you can either start with raw chicken, then fry it in the wrappers. This gives a very flavorful and moist filling to the egg rolls. The juices from the filling remain in the wrappers. You just have to make sure to not fry the egg rolls in too high of heat or else they will be raw inside. Or you can pre-cook the filling first, then roll them in the egg roll wrappers and fry them to a golden brown.


More Asian Chicken Recipes , Chicken Recipes and Chicken Egg Roll Recipes

Steamy Kitchen Chinese Chicken Spring Rolls , Can You Stay for Dinner Buffalo Chicken Egg roll

Watch the Recipe Video for Hoisin-Peanut Dip

This recipe was originally published in 2013 and re-published in 2016 with a new video! 

Chicken Vegetable Egg Rolls w/ Peanut Hoisin Dip

Yield: Makes about 16 Rolls

Total Time: 1 hour

The magic ingredient to these egg rolls is the fish sauce, don't be scared! This is a family recipe and we always use fish sauce. Just add it in, no one needs to know. But when they taste it, they'll be super pleased with the flavor. That's all that matters.

Two options for this recipe: You can either start with raw chicken, then fry it in the wrappers. This gives a very flavorful and moist filling to the egg rolls. The juices from the filling remain in the wrappers. You just have to make sure to not fry the egg rolls in too high of heat or else they will be raw inside. Or you can pre-cook the filling first, then roll them in the egg roll wrappers and fry them to a golden brown. If you prefer to pre-cook your filling prior to rolling, please do so.

For the Hoisin-Peanut dip: Some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.


Chicken Vegetable Egg Rolls Ingredients

  • 1 pound (455g) ground chicken (chicken breast or thigh meat) *see head note
  • 1 cup (240ml) Cabbage, shredded thin
  • 3 green onions, small chopped
  • 1/2 cup (120ml) grated Carrot, (about 1 medium carrot)
  • 3 large cloves garlic, minced or crushed
  • 1 large egg
  • 1 Tablespoon (15ml) Fish sauce (or soy sauce, for the wimps) :)
  • freshly grated black pepper
  • 1 package of Egg Roll Wrappers or sometimes called "spring roll" wrappers in the freezer section of market.
  • oil for frying
  • fresh lettuce leaves (optional)

Hoisin-Peanut Dip Ingredients

  • 1/2 cup Hoisin
  • 1/4 cup Peanut Butter
  • Chili hot sauce or Sriracha Sauce(optional)
  • 1/2 teaspoon sesame oil, or to taste
  • 1 teaspoon fresh lime juice, or to taste
  • optional ~ 1 teaspoon rice vinegar, to taste
  • about 1/2 cup water, or to preferred dip consistency


  1. Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
  2. Make the hoisin-peanut dip. In large bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, lime juice, water, and optional rice vinegar if desired) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
  3. Using egg roll wrappers or spring roll wrappers, add about 2 Tablespoons of chicken filling to each wrapper. Tuck and roll the wrapper around the filling (please watch the video in the post above to learn how to roll even and tight rolls). Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
  4. Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
  5. Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
  6. Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side until brown.
  7. Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
  8. You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!
Recipe Source: BestRecipeBox.com.

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16 comments… add one

  • @julieskitchen January 28, 2013, 7:46 am

    Fish sauce FTW! :)

  • Lily January 28, 2013, 8:55 am

    These look yummy! I will definitely try making these this week. How were you able to get the egg roll skin to crisp up like that? I’ve only been able to cook or get egg rolls cooked with a smooth outer shell.

    • Peanut January 28, 2013, 9:03 am

      Hi Lily- there are actually different type of wrappers. They’ll be labeled as “Egg Roll Skins or Wrappers” or “Spring Roll Skins or Wrappers”.

      These that you see here in the post and video are Egg Roll Wrappers that you would normally find in most regular supermarkets. These are thicker, flour based and coated with some type of flour. That’s why in the video, you can see the light dusting of flour, which we assume would be rice flour. So when you cook it up, the outside becomes crisp and bubbly. But they also take a little longer to cook all the way through because of their thickness. http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=349128&storeId=10052&langId=-1

      There are the other spring rolls wrappers that you normally find at many Asian Markets. These are actually the ones we use the most. They are much thinner and without any flour dusting on them. So when you cook them up, they’ll be more smooth, but their texture is super crispy and shatteringly crunchy. Here is the brand we love the most http://www.orientalsuper-mart.com/ourstore/index.php?main_page=product_info&products_id=1009

      Hope this helps!

  • Tom M. January 28, 2013, 10:00 am

    Very nice video. I either need to make these or run out to my favorite Chinese restaurant right now

  • Christine January 28, 2013, 3:45 pm

    Hey guys! Getting ready to make your amazing bbq sauce and chili for SUPERBOWL(!) (ok, GBay is not in, so I don’t even care) but these look great too. I can’t access the video right away, so could you please advise what variety of cabbage you used?

    • Peanut January 28, 2013, 3:59 pm

      Hi Christine- we used regular green cabbage!

  • Steve-Anna January 29, 2013, 10:02 am

    I love spring rolls!! Thanks so much for sharing your recipe, and the videos are super helpful for us springroll novices ; )

    What vegetable oil do you prefer to use? And thanks, too, for your suggestion on your preferred egg rolls. We are lucky to have a few really big Asian markets here in Tucson.

    • Peanut January 29, 2013, 10:07 am

      Hi Steve-Anna!

      Usually we’ll use either canola oil or peanut oil for frying. Grape seed oil is fantastic too, but is usually quite a bit more expensive than the other options.

  • Monique January 29, 2013, 4:17 pm

    How could anyone resist?

  • Keegan January 29, 2013, 7:37 pm

    I might have to make these for the Super Bowl! They look very good!

  • Jennifer January 30, 2013, 4:28 pm

    Thank you!

  • Cate January 30, 2013, 11:02 pm

    These look crazy good. I can see why the neighborhood kids all flocked to your house!

  • Kat Ono February 12, 2013, 8:55 am

    Maybe I missed it – but, do you brown the ground chicken first? This recipe looks GREAT and I am dying to try it out, just unsure about the ground chicken. Thanks!

    • Peanut February 12, 2013, 9:04 am

      Kat- The video discusses this and says that the chicken starts raw. But if you want, you can certainly pre-cook the chicken filling.

  • Carolyn February 18, 2013, 5:40 pm

    Hi there,
    These look great, I am excited to try them. Is it possible to freeze these? I usually like to make appetizers and what not in larger batches and then freeze them so I can get them out as needed.


    • Peanut February 18, 2013, 9:52 pm

      Hi Carolyn.
      You can freeze them quite well. Freeze them after you’ve rolled them but before frying. If you have a vacuum sealer, par-freeze them before vacuum sealing them. We will make large batches and use them as we need them, just like you intend to.
      Have fun!


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