I never skip the egg rolls when I order takeout, so why skip them when I make my favorite Chinese dishes at home? I love cooking cashew chicken or bourbon chicken for weeknight dinners, and this egg roll recipe with chicken is the perfect accompaniment. And don’t worry, I’m showing you exactly how to fold these egg rolls–it’s simple!
What’s in this Chicken Egg Roll Recipe?
Ground chicken, ginger, egg roll wrappers, a bag of shredded coleslaw mix, and a few other basic ingredients are all it takes to make this recipe!
Ground Chicken: This leaner, lighter ground meat option tastes amazing in this dish. Garlic + Ginger: Classic Chinese aromatics that add flavor and spice to the chicken. Chinese Five Spice: This is traditionally a mix of star anise, cloves, cinnamon, fennel seeds, and Sichuan peppercorns. This mix hits all the taste buds! Coleslaw Mix: A bag of pre-made slaw mix is the most convenient ingredient for the filling. Carrots: I add more shredded carrots to the filling for an extra hit of freshness, but you can skip if your slaw mix has plenty. Green Onions: Add a pop of color and pungent flavor. Sesame Oil: Helps cook the filling without burning it and adds a nutty flavor. Peanut oil is a great sub, or just use more of your regular cooking oil. Egg Roll Wrappers: Look for these in the refrigerated section or International aisle of the grocery store. Egg: Helps seal the wrappers closed so they don’t unravel while frying. Cooking Oil: Use a neutral oil with a high smoke point to fry these chicken egg rolls. Vegetable, canola, or peanut oil all work well.
Variations to Try
Change up the filling by adding chopped or match-sticked veggies, such as mushrooms, bell peppers, corn, cucumber, eggplant, or water chestnuts. Not feeling chicken egg rolls tonight? Follow the same instructions and make them with ground beef, pork, or turkey instead!
How to Make Ahead
The ground chicken filling can be cooked up to 1 day in advance of when you plan to assemble and fry these egg rolls. Store the filling in an airtight container in the refrigerator until ready to use. The egg rolls can be fully assembled, covered, and stored in the refrigerator for up to 1 day before frying. Fully assembled egg rolls can also be tightly wrapped in plastic wrap and stored in a resealable bag in the freezer for up to 3 months. Place frozen egg rolls directly in the deep fryer, adding 1-2 minutes to the total fry time.
How to Store and Reheat
Store leftover chicken egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes, flipping halfway through. Freeze fully cooked egg rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 2 months. Let thaw in the refrigerator overnight before reheating.
Notes and Tips
You don’t want the ground chicken filling to be too wet, or else you’ll end up with soggy egg rolls! Keep cooking it in the skillet until most of the moisture has evaporated. When deep-frying, it’s important to keep the oil at a consistent temperature for even cooking. I recommend cooking the egg rolls in batches of 3-4 (don’t overcrowd them); and then between each batch, check the temp of the oil again. Make sure it is always at 375°F before adding another batch.
How to Make Chicken Egg Rolls Step by Step
Season the Ground Chicken: In a large skillet or wok set over medium heat, add 1 pound of ground chicken, 3 cloves of minced garlic, and 1 teaspoon of fresh grated ginger. Cook the Ground Chicken: Then season it with ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of Chinese five spice powder. Cook the ground chicken, stirring regularly, until it is fully cooked and no longer pink. Make the Filling: Add 1½ cups of shredded coleslaw mix, ¾ cup of shredded carrots, 2 thinly sliced green onions, and 1 tablespoon of sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly. Heat the Oil: In a large deep skillet or Dutch oven, add 2-3 inches of vegetable oil, and heat it over medium-low heat until it reaches 375°F. Assemble the Egg Rolls: While the oil is heating, assemble the egg rolls. Beat 1 large egg to use as an egg wash. Lay 1 egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you; then place ¼ cup of the ground chicken mixture in the center. Fold One Side Up: Fold the bottom corner of the wrapper up and over the filling, then brush the remaining inside edges with the beaten egg. Fold in Sides: Fold the two side corners of the wrapper over the center–like wrapping a present. Roll: Then roll the folded side toward the open triangle, wrapping it tightly around the filling, until it’s sealed and the filling is fully enclosed. Repeat with remaining egg roll wrappers and chicken filling. Fry the Egg Rolls: Fry the egg rolls (in batches of 3-4) in the hot oil for 2-3 minutes, or until golden brown. Be sure to let the oil to return to 375°F between batches so that each batch cooks evenly. Serve: Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces!
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