Chicken Egg Rolls Recipe

Prep vegetables

Peel and julienne or finely shred the carrot to yield about 1 cup. Finely chop the cabbage to yield 1 cup. Clean and finely chop mushrooms. Thinly slice green onions, separating white and green parts.

Cook aromatics

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Cook chicken

Add the ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, about 4–5 minutes. Push the chicken to one side while vegetables cook, if necessary.

Add vegetables & season

Add chopped mushrooms, shredded carrot and cabbage to the pan. Stir-fry with the chicken for 3–4 minutes until vegetables soften but still have slight bite. Add soy sauce, oyster sauce, sesame oil, cornstarch, salt and black pepper. Stir continuously so cornstarch and sauces coat the mixture and liquid reduces slightly, about 1–2 minutes.

Finish filling

Stir in the green parts of the sliced green onions. Taste and adjust seasoning (add a pinch more salt or a teaspoon soy sauce if needed). Transfer mixture to a wide shallow bowl or sheet tray and let cool to near room temperature (at least 20 minutes) so wrappers don't get soggy during rolling.

Prepare wrappers

Place one egg roll wrapper on a clean work surface in a diamond orientation (a corner pointing toward you). Mix the beaten egg with 1 teaspoon water to make egg wash and keep a small bowl for sealing.

Portion filling

Spoon about 2.5–3 tablespoons of the cooled filling onto the lower third of the wrapper, forming a log shape about 1 inch from the bottom corner. Do not overfill — wrappers should fold easily.

Roll & seal

Fold the bottom corner up over the filling, tuck tightly, then fold in the left and right corners toward the center. Continue rolling away from you to form a tight cylinder. Brush the top corner with egg wash and press to seal. Place rolled egg rolls seam-side down on a tray. Repeat with remaining wrappers and filling. You should get approximately 12 egg rolls.

Heat oil

Pour 2–3 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) or that a small piece of wrapper sizzles and browns in about 45–60 seconds.

Fry egg rolls

Working in batches of 3–4 (do not crowd), carefully lower egg rolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Adjust heat to keep oil between 320–360°F so filling cooks through without burning the wrappers.

Drain

Use a slotted spoon or spider to remove egg rolls and transfer to a wire rack set over a sheet pan or paper towels to drain excess oil. Let rest 2 minutes before serving so internal steam settles.

Plate

Arrange egg rolls on a serving platter. Garnish with chopped cilantro and lime wedges.

Serve with sauce

Serve hot with small bowls of Thai sweet chili sauce and optional soy sauce for dipping. Recommend 1–2 tablespoons of sweet chili sauce per person.