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Chicken Egg Rolls

(40 Votes)
YIELDS
12
COOK TIME
12 Min

You wouldn't believe how easy our Chicken Egg Rolls are to make. So easy in fact, you'll those take out menus right into the trash! And, since they're ready in under 15 minutes, these Chicken Egg Rolls make a great last-minute appetizer, too!

What You'll Need:
  • 1/2 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 6 cups shredded Chinese cabbage
  • 1 large carrot, peeled and shredded
  • 3 scallions, chopped
  • 1 cup diced cooked chicken
  • 12 egg roll wrappers
  • 1 egg, lightly beaten
  • Oil for frying
What To Do:
  1. In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
     
  2. In a large bowl, combine cabbage, carrot, scallions, and chicken; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
     
  3. Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
     
  4. In a deep medium saucepan over medium-high heat, heat about 1-1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Notes
  • Serve these easy egg rolls with duck sauce or spicy mustard, and they'll taste as good as (or better than!) the ones served in restaurants.
     
  • Psst! Don't forget about the fried rice!
     
  • If you love these Chicken Egg Rolls, then you've got to try some of our other popular Chinese takeout appetizers, like Spring Rolls, Creamy Crab Wontons, and Chinese Spareribs!

Spring Rolls Creamy Crab Wontons Chinese Spareribs

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love this mixture, but I"m not a fan of egg roll wrappers. they seem to thick and doughy, so I used spring roll wrappers and these were fantastic! I think I will bake in the oven next time instead, as I'd like to enjoy these more often but not have so much fried food.

can these be baked in the oven instead of deep frying? I can't have all that grease. What temp and for how long if they can be? Thanks so much, these look good!!

Absolutely! - You can bake these chicken egg rolls in a 350 degrees F oven for about 20 to 25 minutes, or until golden brown. Enjoy!

The recipe sounds great! However, I am allergic to soy, is there something I can use instead?

Hello :) It's really hard to substitute soy sauce in an egg roll recipe because it gives so much flavor. However, you could try substituting beef broth.

There are a fair number of soy sauce substitute recipes out on the net. Just type in "Soy sauce substitute" and you will see plentiful results. Some are simple, some are complex, some are nigh on useless (there is a recipe that has you add water to Worcestershire sauce!). Most make about 1 cup of sauce. I would venture a guess that it will keep a couple weeks in your refrigerator. If you want to have some always on hand, make a batch freeze in 1 or 2 tablespoon portions using an cie cube tray. A few minutes at room temp and you will have 'SSS' ready to go.

Easy and good. Made good leftovers for work too.

What happened to the option to increase the font size before printing?

Hello. Thank you for bringing this to our attention. We will fix it as soon as possible. :)

Does anyone know how to save the leftover wrappers? This recipe calls for 12 wrappers and yet my store has large packages-like 50. I tried to just freeze them as they are and they all stuck together and broke when thawed. Suggestions would be appreciated as I hate to waste food and money.

I keep mine in a crisper drawer in the fridge.

They will keep a week or so in the refrigerator, well wrapped in the crisper drawer. Alternately, stack several wrappers slice into ribbons. I cook these in chicken broth add to a simple soup with diced chicken breast or pork, diced carrots, some shredded bok choy, and garnish with sliced green onion. I season the broth with a bit of soy sauce, a pinch of ground ginger, granulated garlic, and - if I have any on hand - 5 spice powder. Add the noodles just before serving. If you leave them in left over soup, they become almost gelatinous. Alternately, make a double or triple batch of this recipe. Mostly cook the extra egg rolls by baking them (350 for about 15 minutes). Then freeze on a chilled sheet. Once frozen, wrap individually. They stay quite nicely in the freezer for about 6 months. To use, you do need to fry them from frozen - fry as described in the recipe for about the same time given above. (There are common ingredients that I can 't eat safely, so I have become adept at creating home made frozen convenience foods - just heat and eat.)

Use fresh grated frozen ginger. Add one tsp of peanut butter. Enough PB to enhance but not taste. Slivered carrots add sweetness. Once you eat a fresh spring roll, you'll be spoiled forever.

Could you bake these?

Hello Mona! Yes, you can bake these egg rolls at 400 degrees for 15-20 minutes or until they are golden brown on each side. Be sure to lightly spray with cooking spray first! Enjoy :)

In the comment above, you said that you can bake them at 350 degrees for 20-25 minutes. Now I see 400 degrees at 15-20 minutes. Which one is correct, please.

Hello Angie! Both temperature and time combinations will work, since in one we recommended cooking for a longer time at a lower temperature and vice versa. We do highly recommend lightly spraying with the cooking spray first, so you get a nice golden brown color.

Can you substitute beef for the chicken?

Hi there! Yes, you can absolutely substitute beef for chicken in this recipe. Enjoy!

Love egg rolls but I'll leave it to the restaurants. Just tried these, and there's more work in the preparation than what I like, but they are very good.

You could always use shredded chicken from the breast of a bought rotissiere chicken, or even canned chicken in a pinch. The cabbage/carrot mixture can be the pre-packaged slaw. I do understand your hesitance though, but eggrolls are just ridiculously expensive. My local chinese place charges $1.25 for just one!!

I have used broccoli slaw in place of cabbage with great success.

Yes finely shredded cabbage can be substituted, even thin sliced with a potato peeler radish can be used. I have used deli fried chicken fine slices with skin and all. They freeze well and provide that quick meal when you do not feel like cooking. The meal that keeps on giving.

No one answered the person who asked if regular cabbage could be substituted....

Regular cabbage is much firmer than Chinese cabbage and will be harder to eat in the roll unless its shredded very fine. We wouldn't recommend it.

I make them all the time with shredded cabbage...worked very well.

I use regular cabbage also and it works fine.

What is Chinese cabbage?

Chinese cabbage is also known as Napa cabbage and you can find it in the produce section of your supermarket.

What is Chinese cabbage & where do you find it?

couldn't get the link for the answer, what is Chinese Cabbage & where do you find it

to rschan. These are eggs rolls. What you said were spring rolls were not. Spring rolls are made with rice noodle wrappers My Asian sister in law explained the difference. No matter what you call them, they are delish.

Are you supposed to cook the veggies first? Also, they were good but the inner part of the wrap was not cooked, did I not use enough filling?

Made these the other night - Awesome, even the re-heated leftovers were good. My picky hubby loved them. Absolutely delicious and I even used leftover chicken breasts! Will definitely make these again!

This was absolutely delicious! I never made anything like tis before & I cook a lot . Great to have leftovers for the next night too. Fun to make, more fun to eat. My husband loved it too.

What you are making is not Egg Rolls. Egg Rolls in Chinese are differnt things and are baked and usually with no filling. The proper name for this dish is SPRING ROLLS.

OMG these egg rolls were outrageous! I followed the recipe but I added Shitake mushrooms, and used Fresh ginger. Thank You for this easy, delicious recipe. Joanne

I made these egg rolls without the chicken and added bean sprouts, they were excellent. I had leftovers, to reheat, I put them in the oven and they came out beautifully. I enjoyed them much more then the ones from the restaurant and will definitely make them again.

Can these egg rolls be made and stored for a few hous before frying?

Can these egg rolls be made and stored for a few hous before frying?

Yes, just be sure to keep them separate or they will stick together

They look so good.... Can they be frozen before or after you fry them?

Everything is "so good",so why not have the amounts at the calories and carbs,and sodium and the like. America is fat and sick and we need your help,Howard,please.

I love these

I can't wait to try these Chicken Egg Rolls, they look so good

Hi, I just made these egg rolls, they were great !

lol sorry... for me ginger is an experiment as I have never cooked with it, honestly I didn't even see it in the recipe ( feeling like I should be wearing donkey ears) thanks again!!!!

Just got done making these OMG delish, I experimented by adding grated ginger, wow nice kick of flavor, not overpowering. I used coconut oil as I didn't have enough veg oil lol love it.I will make a double batch next time and freeze 1/2. Wonder if regular cabbage will work? If anyone does use it let me know how it came out. Thanks again to the food crew, you always make me look like I can cook .

wonder if you can bake these???

I love Spring Rolls yet I don't know what the difference is between egg rolls and spring rolls, but I do know I like Spring Rolls better. Seems the wrap is not as bumpy or something. These sound great and I am sure I will try them. And for person before me, if we drain off the soy sauce the way it says in recipe, they shouldn't end up being soggy. Do we need to fry them in all the oil though? Would grape seed oil be acceptable? Or coconut oil? I am looking forward to it and printed off recipe so I can be sure to get the ingredients like the cabbage and ginger and the scallions or green onion. Thank you so much.

Can these be frozen after they are cooked?

Hmm...Not for sure, but may end up being soggy(?)

Freeze them before they are cooked.. wrap in plastic ti make them not stick together.. I have done this for years and they come out great. let them thaw and then fry.

sounds delish!

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