Chicken Egg Roll Recipe

Cook chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon neutral oil if needed, then add the ground chicken. Cook, breaking up with a spatula, until no longer pink and beginning to brown, about 4–5 minutes.

Add aromatics and vegetables

Reduce heat to medium. Add minced garlic and grated ginger to the pan and cook 30 seconds until fragrant. Add shredded cabbage and grated carrot and cook, stirring, until the cabbage wilts and releases moisture, about 3–4 minutes.

Season and bind

Stir in soy sauce, sesame oil, oyster sauce (if using), white pepper, and salt. Sprinkle the cornstarch over the mixture and stir thoroughly; cook 1 minute to thicken and bind the filling. Taste and adjust seasoning. Remove filling from heat and let cool 10–15 minutes until warm but not hot (easier to roll). Stir in sliced green onions after cooling slightly.

Prepare a clean work surface and open egg roll wrappers. Keep wrappers covered with a damp towel to prevent drying. Place one wrapper with a corner pointing toward you (diamond shape). Spoon about 3 heaping tablespoons (roughly 2–3 tablespoons depending on wrapper size) of the cooled filling onto the lower third of the wrapper, leaving about 1/2 inch border on each side.

Brush a thin line of water along the top corner edge. Fold the bottom corner up over the filling, tuck tightly, then fold the left and right corners in toward the center. Roll the wrapper away from you, pressing gently to seal and form a tight cylinder. Repeat with remaining wrappers and filling. Use the remaining water to reseal any seams.

Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and brown in about 45–60 seconds. Work in batches to avoid crowding; fry 3–4 egg rolls at a time depending on pot size.

Fry egg rolls, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Let rest 2–3 minutes before serving to finish crisping.

Combine rice vinegar, ketchup, brown sugar, pineapple juice, soy sauce, and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and let cool slightly — sauce will thicken a bit more as it cools.

Serve warm or at room temperature alongside freshly fried egg rolls for dipping.