Chicken Egg Rolls

These Chicken Egg Rolls are easy to make, healthy and delicious. Serve them with some Sweet and Sour Sauce. You can also make these egg rolls and freeze them for a quick meal or snack later!Makes about 20 egg rolls


  • 1 pkg (1 lb.) egg roll wrappers usually makes about 20-see notes
  • 3 cups ground chicken, cooked or chopped chicken
  • 8 green onions, chopped
  • 1 bag (10 oz) shredded cabbage or coleslaw mix (angel hair/shredded) see notes
  • 1 large carrot, finely shredded/grated (about 1/2 cup) see notes
  • 2 – 3 tbsp soy sauce to taste
  • salt and pepper to taste (optional)
  • small bowl/dish of water for rolling the egg rolls
  • oil for frying (optional-you can also bake them)
  • Sweet and Sour Sauce (for dipping-optional) see notes

  1. In a large skillet, over medium heat, cook your ground chicken (unless its already cooked- then add the cooked ground chicken to a large skillet). Season with a bit of salt and pepper to taste.
  2. After the ground chicken is cooked, add the bag of shredded cabbage. Let the cabbage cook for 2-3 minutes, then add the carrots and green onions.
  3. Once the cabbage starts to look wilted, and the onions are carrots are cooked to your liking, flavor the chicken and cabbage mixture with soy sauce to taste. Stir until the soy sauce is mixed well.
  4. Remove from the heat.
  5. Set up an area for rolling the egg rolls, with a small bowl of water and the egg roll wrappers.
  6. Take one egg roll wrapper, set it and angle and place about 1/4 cup of the chicken filling in the center of the wrapper. Roll the bottom corner up over the filling and tuck the corner under the filling.
  7. Fold in each side, then roll over leaving a corner poking out.
  8. Brush the top corner that is sticking out with a little bit of water (just use your fingers) then roll it up so that it is sealed. Add a little more water if it isn’t sealed well.
  9. Repeat until all the egg rolls are rolled up.

  • In a medium sized skillet, heat some oil over medium heat. You will know it is hot enough when you put a few drops of water in the oil and it sizzles. When the oil is hot, place a few egg rolls in the pan at a time (don’t over crowd the pan) and fry them until they are golden brown. Then roll them to another side in the oil until all sides are browned and crispy to your liking. After frying, set them aside on some paper towels to soak up the excess oil. Repeat until all of your egg rolls are fried.

  • Heat your oven to 400 degrees. Prepare a baking sheet with parchment paper (or grease your baking sheet). Place the rolled egg rolls on the baking sheet and bake for 10-15 minutes until they are golden brown. If you see that they are starting to brown too much on the bottom, roll them over.

Serve your cooked egg rolls with Sweet and Sour Sauce.

  1. You can find the egg rolls wrappers at your local grocery store. Mine are usually over by the produce in the refrigerated section. I usually get 20 egg rolls out of each package but sometimes I am short a few and other times I have an extra one or two. This recipe should make at least 20 egg rolls depending on how much filling you use in each one.
  2. I use the pre-shredded cabbage and grate/shred my own carrot for the filling. The cabbage I use is called Angel Hair Coleslaw but it is just cabbage (nothing else added). You can also buy a Coleslaw mix that has carrots pre-shredded with it if you do not want to grate your own carrot. Either will work fine.
  3. These egg rolls can be stored in the fridge for 4-5 days and can be reheated in the microwave (they will be a bit soft), or reheated in a 400 degree oven.
  4. These egg rolls also can be frozen after frying or baking and can be reheated in a 400 degree oven.