If you’ve ever wondered how to make your favorite Chinese takeout recipe from scratch, these homemade Chinese egg rolls are just the thing! With a flavorful ground chicken filling and crisp cabbage, then fried to perfection, you won’t be ordering egg rolls again after you try them!
When I realized how inexpensive it was to make homemade egg rolls for a family of 6 versus buying them from the restaurant, I decided to make them myself. They’re incredibly easy to make with just a few basic ingredients from your supermarket. And it’s actually fun to make! My kids love rolling them with me or their dad.
The best thing about these homemade Chinese egg rolls is that when you make them yourself, they stay warm and crispy! Not like when you wait for your order, it arrives soggy, and by the time you get it home, it’s cold. Dip them in some sweet and sour sauce! You’re going to love them.
Why You Will Love This Recipe
If you love to meal prep, you’re going to love this recipe! Egg rolls are perfect to make ahead of time and freeze. You can prepare a batch, fry as many as you need, then freeze the rest in your freezer to be cooked when you need them. They cook perfectly right out of the freezer, too! So, when you need an easy appetizer, pull some out and either fry or bake them in your air fryer for delicious appetizers.
I keep adding these classic Asian appetizers to my weekly dinner menu because there are so many ways to customize the filling to fit your family’s preferences. The base of ground chicken and cabbage is always delicious, but I love to change up the meats, add additional vegetables, or spice things up with chili oil. They’re also a great way to use up those veggies that have been sitting in your crisper!
What You Need
To make these crispy, authentic, appetizers, you’ll need just a handful of ingredients including: egg roll wrappers, ground chicken, a bag of coleslaw mix, soy sauce, sesame oil, garlic, and ginger.
Egg Roll Wrappers
Authentic egg roll wrappers are slightly thicker than spring roll wrappers and give them their distinctive texture when fried, being chewy and bubbly on the inside and extra crunchy on the outside. Most grocery stores carry them in the produce section. Cover them with a wet paper towel when not in use as they will dry out and break if left out for too long.
Ground Chicken
Ground chicken is a fantastic lean choice for Chinese egg rolls, staying moist while imparting a delicious savoriness that contrasts nicely with the mild cabbage. The meat needs to be completely cooked, yet broken up into tiny bits so it’s distributed evenly throughout the rolls.
Coleslaw Mix
Using a bag of shredded coleslaw mix eliminates the need for a knife or food processor to get uniform shreds of green cabbage and carrots. The vegetables cook down beautifully in the skillet, absorbing the flavors of the soy sauce and aromatics, yet retain a little bite. For those who prefer to do their own shredding, a small head of green cabbage and two large carrots will make the proper amount.
Aromatics and Sauces
Fresh garlic and ginger deliver that famous takeout taste, adding an unforgettable aroma to the dish. With soy sauce, a touch of toasted sesame oil, and black pepper added in, the combination of vegetables and chicken creates a savory filling that is packed with umami flavor.
How to Make Homemade Chinese Egg Rolls
Set up a large skillet and a deep frying pan to cook these crispy, golden appetizers.
Cook the Filling
In a large skillet over medium-high heat, brown the ground chicken, breaking it up into tiny pieces. Cook until the chicken is done and then stir in the garlic and ginger. Cook for 1 minute, until the garlic and ginger are fragrant.
Sauté the Vegetables
Add the bag of shredded coleslaw mix to the chicken mixture. Stir in the soy sauce and toasted sesame oil. Toss everything together for about 3-4 minutes, or until the cabbage is just starting to wilt, but isn’t cooked completely soft.
Drain and Cool
Transfer the filling to a fine-mesh strainer over a bowl and allow it to cool and drain for at least 15 minutes. Do not skip this step! A wet filling will break your wrappers and cause them to burst open in the hot oil.
Roll and Seal
Place an egg roll wrapper on your counter in a diamond shape. Lay two generous spoonfuls of filling in the lower third of the wrapper, lay them horizontally. Tightly fold up the bottom point up and over the filling, fold the left and right side points in tightly into the middle and roll it all the way up. Wet your finger with water or beaten egg and run it up the top point to seal the roll completely.
Fry to Perfection
Pour two inches of peanut or vegetable oil in a Dutch oven and heat it up to 350°F. Fry in small batches for 4 to 5 minutes, turning frequently until the wrappers are blistered, bubbled and golden brown. Drain on a wire cooling rack.
My Top Recipe Tips
The #1 mistake people make when making egg rolls is trying to roll them up with a filling that is hot and dripping wet. The excess moisture will soak into the wrapper before you’re able to seal it up properly and then when it hits the hot oil it will explode.
Don’t overcrowd your pot when frying egg rolls. If you put too many in at one time, the oil will quickly cool down and your wrappers will act as a sponge absorbing the oil instead of becoming light and crisp.
You need to keep tension on the wrapper while folding and rolling the egg roll forward to get a tight roll. If you don’t, the egg roll will come undone in the frying oil and you will have a pot of floating cabbage and chicken.
Crispy Homemade Chinese Egg Rolls Recipe
Equipment
- Large skillet
- Fine-mesh strainer
- Heavy-bottomed pot or dutch oven (for frying)
- Wire cooling rack
- Thermometer (for oil)
Ingredients
- 1 pack egg roll wrappers 12-14 count pack
- 1 lb ground chicken
- 1 bag coleslaw mix 14 oz bag, shredded cabbage and carrots
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 1/2 tsp freshly ground black pepper
- Small bowl of water or 1 beaten egg for sealing
- 4 cups vegetable or peanut oil for frying
Instructions
- Heat a large skillet over medium-high heat. Cook the ground chicken for 5 to 7 minutes, crumbling it into very small pieces until completely browned.
- Add the minced garlic and grated ginger to the chicken. Sauté for 1 minute, until fragrant.
- Add the bag of coleslaw mix to the skillet. Add the soy sauce, toasted sesame oil, and black pepper. Stir frequently for 3 to 4 minutes until the cabbage is slightly wilted.
- Pour the entire meat and vegetable mixture into a fine mesh strainer over a bowl. Allow to drain and cool for at least 15 minutes. (Don’t skip this step!)
- Lay an egg roll wrapper on a clean surface in the shape of a diamond. Cover remaining wrappers with a damp paper towel.
- Spread 2 heaping tablespoons of filling in a horizontal line across the bottom third of the egg roll wrapper.
- Bring the bottom point of the egg roll wrapper up over the filling, tightly. Fold both sides firmly to the middle, forming an envelope shape. Roll upward toward the top point.
- Rub a finger in the water or beaten egg and run it along the top point of the wrapper. Firmly press down to close the egg roll. Repeat with remaining filling.
- Heat the vegetable oil in a heavy bottomed pot to 350°F.
- In small batches of 3 or 4, fry the egg rolls for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
- Transfer the fried egg rolls to a wire rack lined with paper towels and allow them to drain. Serve immediately with your favorite dipping sauce.
Storage and Reheating
- Store: Store leftover fried egg rolls in an airtight container in the fridge for up to 3 days.
- Freeze: Unbaked egg rolls can be frozen on a baking sheet and then transferred to a freezer bag for up to 3 months. You can fry them from frozen, just add 3 more minutes to the frying time.
- Reheat: Never reheat in the microwave! Just pop them into a 375-degree oven or air fryer for about 5-7 minutes and they’ll come out crispy and crunchy again.
Serving Suggestions
- Serve piping hot with a small bowl of sweet chili sauce or duck sauce for dipping.
- Serve with a steaming bowl of egg drop soup or hot and sour soup.
- Cut in half diagonally and serve on a nice serving platter as the ultimate party appetizer.
Frequently Asked Questions
Can I bake or air fry these instead of deep frying?
Yes! For air fry: Generously spray the rolled egg rolls with cooking oil spray and air fry at 375°F for 10-12 minutes, flipping halfway, until golden and crispy. To bake, place on a greased baking sheet sprayed with oil at 400°F for 15-20 minutes.
Can I make this recipe vegetarian?
Yes, you can easily make vegetarian egg rolls! You can omit the ground chicken and use a block of extra-firm tofu (crumbled and pan-fried) or chopped shiitake mushrooms, or simply double the cabbage and carrots!
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