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5 from 1 vote

Chicken Egg Rolls

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese, vietnamese
Keyword: appetizer, best chicken egg roll recipe, chicken egg rolls, chicken spring rolls, easy chicken egg roll recipe, snacks
Servings: 15


  • 1 lb chicken breast or ground chicken
  • 4 cups cabbage shredded
  • 1 large carrot shredded
  • 2 green onion chopped
  • 3 garlic cloves minced
  • ½ onion thinly sliced
  • 2 tbsp oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ½ tsp salt


  • Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
  • Heat the wok/pan to medium-high and add 2 tbsp oil.
  • Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
  • Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
  • Add the shredded carrots, onions and cook for 1-2 minutes.
  • Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
  • Add chopped green onions and mix.
  • Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
  • Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
  • Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly. 
  • Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

Serve with sweet chili sauce, sweet & sour sauce or soy sauce.