This chicken egg rolls recipe always makes everyone happy and they’re perfect for sharing. Because seriously, who doesn’t love a crispy, hot, savory egg roll or crispy spring roll?

Easy and Best Chicken Egg Rolls Recipe on a plate

Easy Chicken Egg Rolls Recipe

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. These crispy egg rolls have always been a favorite of our neighborhood kids. 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. 🙂

Video for Chicken Vegetable Egg Rolls

Easy Egg Rolls Recipe with Chicken, pork or beef filling on a plate

How to Make Chicken Egg Rolls

  • For this chicken egg rolls recipe, we wrote it to where you cook the chicken filling first. Or you can start with raw chicken, then fry it in the wrappers. Rolling with raw meat is how we traditionally make these in our Vietnamese household.
  • Cooking with the raw chicken inside 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 like we first mentioned, you can pre-cook the filling first. Next, roll the cooked filling in the wrappers and fry them to a golden brown.
  • Don’t overfill the egg rolls. They’re not burritos. 🙂
  • Follow our step-by-step photos below for helpful guidance.

Best Egg Roll or Crispy Spring Roll Wrappers

  • Here’s our suggestions on favorite wrappers. Not all are created equal.
  • These are normally packaged as “spring roll” or “pastry wrappers” and can be found at Asian supermarkets or some specialty markets.
  • They’re thinner than most egg roll wrappers found at traditional super markets, which are thicker. The texture is light and crispy, rather than thick and doughy.
Best Egg roll wrappers for making egg roll recipes step by step

Thinner wrappers fry more crispy than thick ones

Try to use the thinner sized wrappers because because the egg rolls will cook quicker and crisper. The more layers of wrappers you have in your roll, the more chances of having the inside layers still raw because the air fryer can’t cook through all the layers. If you use the larger wrappers, then try to roll larger egg rolls so that you have less interior layers of wrapper that go un-cooked. 

Easy Chicken Vegetable Egg Rolls Recipe on a plate

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

CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
There’s lots of valuable info and photo tutorials in the full recipe write up. Please try to read it in order to have the best cooking results. The magic ingredient to these egg rolls is the fish sauce, don't be scared! When you taste it you'll pleased with the rich flavor. For the Hoisin-Peanut dip: Some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.
Feel free to substitute whatever ground meat you prefer (pork, turkey, beef, etc…) As mentioned in the write up, many cultures will wrap the egg rolls with an uncooked filling, and then when it fries, the raw meat gets cooked through nicely. If you are comfortable with that, skip pre-cooking the filling, mix everything together, roll & fry.
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Ingredients

CHICKEN VEGETABLE EGG ROLLS

  • 1 pound (454 g) ground chicken *see head note
  • 2 Tablespoons (30 ml) cooking oil
  • 3 cloves garlic , minced or crushed
  • 1 teaspoon (5 ml) freshly grated ginger root , optional
  • 1 Tablespoon (15 ml) soy sauce (or fish sauce for more flavor)
  • 1/2 teaspoon (2.5 ml) sesame seed oil
  • 1/2 teaspoon (2.5 ml) kosher salt , or to taste
  • freshly grated black pepper
  • 2 cups (70 g) cabbage , shredded thin
  • 1/2 cup (65 g) grated carrot , (about 1 medium carrot)
  • 3 green onions , small chopped
  • 1 large egg
  • 1 package egg roll wrappers or sometimes called “spring roll” wrappers in the freezer section of market.
  • vegetable oil , for frying

HOISIN-PEANUT DIP

  • 1/2 cup (140 g) hoisin
  • 1/4 cup (65 g) peanut butter
  • 2 teaspoons (10 ml) rice vinegar , or to taste (white vinegar will work too – just use a little less)
  • 1/2 teaspoon (2.5 ml) sesame oil , or to taste
  • 1 teaspoon (5 ml) chili hot sauce or Sriracha Sauce (optional) (or to taste)
  • about 1/2 cup water , or to preferred dip consistency

Instructions 

Make Egg Roll Filling

  • Heat a skillet over medium-high heat. Add the 2 Tablespoons of oil and then add the minced garlic and optional grated ginger. Cook for about 1 minute or until lightly browned. Add the 1 pound of ground chicken, 1 Tablespoon soy sauce, 1/2 teaspoon sesame seed oil, 1/2 teaspoon salt or to taste, and black pepper to taste. Cook for 1-2 minutes or until the chicken is lightly browned.
    Cooking ground chicken in a pan
  • Add the shredded cabbage, grated carrots, and chopped green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds.
    Adding cabbage and carrots to cooked chicken
  • Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 
    Placing cooked chicken in a colander

Make the Hoisin-Peanut Dip

  • While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (1/2 cup hoisin, 1/4 cup peanut butter, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon optional hot sauce, and about 1/2 cup water or as needed to get your preferred dip consistency) 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.
    hoisin peanut dip in a bowl

Roll & Fry

  • Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to a wrapper (depending on the size of the wrapper).
    Placing filling on wrapper
  • Tuck the wrapper around the filling. Roll the wrapper one rotation around the filling (the sides will still be open at this point).
    Starting to roll the wrapper around the filling
  • Tuck the sides of the wrapper over the partially rolled filling. Then continue rolling the egg roll about 3/4's the way up the wrapper, leave a little of the top to seal the wrapper (watch the video and look at the photos to see how to roll even and tight rolls).
    Tucking the sides of the wrapper around the filling
  • 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.
    Egg roll mostly rolled with the egg wash brushed on the tip
  • Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
    Heating oil in pan
  • Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close.
    Cooking egg rolls in a hot oil
  • Fry each side of the egg rolls for about 3 minutes or until all sides are crisp and brown.
    Final crispiness of frying egg rolls
  • Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!
    Finished egg rolls on plate with sauce

Video

YouTube video

Nutrition Information per Serving

Calories: 517kcal, Carbohydrates: 59g, Protein: 26g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 108mg, Sodium: 1281mg, Potassium: 669mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1925IU, Vitamin C: 10.7mg, Calcium: 77mg, Iron: 4mg
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian
Calories: 517

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