Crispy Fried Egg Rolls 🥢🥬

These golden-brown, crispy fried egg rolls are filled with seasoned vegetables, tender chicken, and aromatic garlic and ginger. The filling is savory and flavorful, while the wrapper becomes beautifully crunchy when fried. Keeping the filling relatively dry and frying in small batches are key to crisp egg rolls.

Ingredients

For the Filling

1 tablespoon vegetable oil
½ lb (225 g) ground chicken
2 cups finely shredded cabbage
1 medium carrot, grated
½ cup finely chopped green onions
2 cloves garlic, minced
1 teaspoon fresh grated ginger
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon sugar
½ teaspoon cornstarch

For the Egg Rolls

12 egg roll wrappers
2 tablespoons water, for sealing
Vegetable, canola, or peanut oil, for frying

Optional Dipping Sauce

Sweet chili sauce
Sweet-and-sour sauce
Soy sauce

Directions

1. Cook the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

Add the ground chicken and cook for 4–5 minutes, breaking it apart with a spatula, until completely cooked.

Add the garlic and ginger and cook for another 30–60 seconds.

2. Add the Vegetables

Add the shredded cabbage, carrot, and green onions.

Stir-fry for approximately 3–5 minutes.

The vegetables should soften slightly but still retain some texture.

3. Season the Filling

Add:

Soy sauce
Sesame oil
Black pepper
Sugar

Mix well.

Sprinkle the cornstarch over the mixture and stir for another minute.

The filling should be flavorful but not watery.

Transfer it to a bowl and allow it to cool completely. A wet or hot filling can make the wrappers soggy or difficult to seal.

4. Wrap the Egg Rolls

Place one wrapper on a clean surface in a diamond shape, with one corner pointing toward you.

Place approximately 2–3 tablespoons of cooled filling near the center.

Fold the bottom corner over the filling.

Fold the left and right corners toward the center.

Roll the egg roll tightly toward the remaining corner.

Brush the final corner with a little water and press firmly to seal.

Repeat with the remaining wrappers and filling.

Tip:

Don’t overfill the wrappers. Too much filling can cause them to burst while frying.

5. Heat the Oil

Pour enough oil into a deep, heavy-bottomed pan to comfortably fry the egg rolls.

Heat the oil to approximately 350°F (175°C).

Maintaining the oil around this temperature helps the wrappers become crisp without burning too quickly.

6. Fry the Egg Rolls

Carefully place 3–4 egg rolls into the hot oil.

Don’t overcrowd the pan because this can lower the oil temperature and result in greasy egg rolls.

Fry for approximately 3–4 minutes, turning occasionally, until they become beautifully golden brown and crispy.

7. Drain

Remove the egg rolls using a slotted spoon or tongs.

Place them on a wire rack over a tray or paper towels to remove excess oil.

A wire rack is especially useful because it allows air to circulate underneath and helps preserve the crisp coating.

8. Serve

Serve immediately while hot and crispy.

Pair with:

Sweet chili sauce 🌶️
Sweet-and-sour sauce
Soy sauce
Garlic sauce

Dos and Don’ts

Do ✅

Do cool the filling completely before wrapping.
Do squeeze or drain excess moisture from the vegetables.
Do roll the egg rolls tightly.
Do seal the final corner properly.
Do maintain the oil around 350°F (175°C).
Do fry in small batches.
Do serve them soon after frying.

Don’t ❌

Don’t use a watery filling.
Don’t overfill the wrappers.
Don’t fry at extremely high heat.
Don’t overcrowd the pan.
Don’t stack freshly fried egg rolls directly on top of each other, as trapped steam can soften the wrappers.

🔥 Secret to Extra-Crispy Egg Rolls

For the crispiest result:

Dry filling → cool completely → tight wrapping → 350°F oil → small batches → wire-rack draining

You can also assemble the egg rolls ahead of time and freeze them in a single layer. When ready to cook, they can be fried directly from frozen, with a little additional cooking time.

Air Fryer Alternative

For a lighter option, lightly spray the assembled egg rolls with oil.

Air fry at 350°F (175°C) for about 6–8 minutes, turning halfway through, until golden and crisp.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days.

For best texture, reheat them in an air fryer or oven rather than the microwave.

Meta Description

Make golden-brown, crispy fried egg rolls filled with seasoned chicken, cabbage, carrots, garlic, and ginger. An easy homemade appetizer served with sweet chili or sweet-and-sour sauce.