Chicken Eggrolls Recipe

Prepare vegetables

Finely shred the cabbage and place it in a large bowl. Grate the carrot and slice green onions. Sprinkle 1/4 teaspoon salt over the cabbage, toss, and let sit 5 minutes, then squeeze out excess moisture in a clean towel or between hands. Removing moisture prevents soggy eggrolls and helps the filling bind.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil (from pantry). Add ground chicken and break up with a spatula. Cook until no longer pink, about 4–6 minutes.

Aromatics and seasonings

Push chicken to one side of the pan (or remove briefly). Add minced garlic and ginger to the hot pan and cook 30 seconds until fragrant. Mix with the chicken then add soy sauce, hoisin sauce, rice wine (or sherry), sesame oil, cornstarch, remaining 3/4 teaspoon salt, and black pepper. Stir to combine and simmer 1 minute to thicken slightly.

Combine filling

Add the squeezed cabbage, grated carrot, and sliced green onions to the skillet. Toss and cook 2–3 minutes just to soften the vegetables and meld flavors. Taste and adjust seasoning if needed. Remove from heat and let the filling cool 10 minutes—this prevents wrappers from tearing or becoming soggy.

Prepare egg wash and workspace

Beat the large egg with 1 tablespoon water to make an egg wash. Arrange wrappers on a clean work surface, keeping them covered with a damp towel to prevent drying out.

Assemble egg rolls

Place one wrapper diamond-shaped with a corner pointing toward you. Spoon about 2 to 3 tablespoons of cooled filling (a small handful) onto the lower third of the wrapper, leaving a 1/2 inch border on the sides. Fold the bottom corner up over the filling, tuck snugly, then fold both side corners inward. Brush the top corner edge with a little egg wash and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 eggrolls. Place finished rolls seam-side down on a tray.

Heat oil

Pour 2 to 3 cups of vegetable oil into a heavy pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns in about 30 seconds, oil is ready.

Fry eggrolls

Fry eggrolls in batches (do not overcrowd) seam-side down first, 3–4 minutes per side, turning as needed until golden brown and crisp. Use tongs to turn gently. Total frying time per roll ~6–8 minutes. Maintain oil temperature between 325–350°F; adjust heat as needed.

Drain

Remove eggrolls to a paper towel–lined baking sheet to drain excess oil. Let rest 2–3 minutes before serving so filling sets slightly.

Alternative baking option

To bake instead: preheat oven to 425°F (220°C). Brush each assembled roll lightly with oil or egg wash, place seam-side down on a parchment-lined sheet, and bake 18–22 minutes, turning halfway, until golden and crisp.

Whisk together sweet chili sauce, rice vinegar, and optional soy sauce in a small bowl. Adjust to taste. Serve alongside hot eggrolls.