Name: Crispy Fried Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 12 egg roll wrappers; 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup chopped green onions; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 cup cooked ground chicken (optional); 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing); Vegetable oil for frying

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Crispy fried egg rolls are a savory and satisfying appetizer, filled with tender seasoned vegetables and the option to add flavorful ground chicken. With a golden, crunchy exterior and a warm, tasty filling, I find these egg rolls perfect for snacking, parties, or even as a side dish.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with just a few ingredients. The vegetable filling is fresh and perfectly seasoned, and when I want to make them heartier, I just add ground chicken. They’re fun to roll up and fry, and I always enjoy that crispy bite. Plus, they freeze well and make a great make-ahead appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 egg roll wrappers
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 cup cooked ground chicken (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
Vegetable oil for frying

Directions

I start by heating a skillet over medium heat and sautéing the garlic until it’s fragrant.
I add the cabbage, carrots, and green onions, then cook them for 3–4 minutes until softened.
I stir in soy sauce, sesame oil, and the optional ground chicken, cooking for another 2 minutes. Then I remove the mixture from the heat and let it cool slightly.
I place one egg roll wrapper on a clean surface with a corner pointing toward me. I spoon about 2–3 tablespoons of filling near the center.
I fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. I seal the top corner with the cornstarch and water mixture.
I repeat the process with the remaining wrappers and filling.
I heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
I fry the egg rolls in batches for 3–4 minutes, turning occasionally, until they’re golden and crisp.
Once fried, I drain them on paper towels and serve them hot with my favorite dipping sauce.

Servings and timing

This recipe makes 12 crispy egg rolls.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I like customizing these egg rolls depending on what I have on hand:

Leaving out the chicken for a fully vegetarian version
Using shredded tofu or finely chopped mushrooms instead of meat
Adding bean sprouts or rice noodles to the filling for extra texture
Baking them instead of frying for a lighter version

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F (190°C) for 5–8 minutes so they get crispy again. I avoid the microwave since it makes them soggy.
I also freeze the uncooked rolls—just assemble, freeze on a tray, then transfer to a bag. I fry them straight from frozen, adding a minute or two to the cook time.

FAQs

What dipping sauces pair best with these egg rolls?

I enjoy dipping them in sweet and sour sauce, soy sauce, or chili garlic sauce. Sometimes I mix a bit of soy sauce with rice vinegar and a drop of sesame oil for a quick dip.

Can I make these ahead of time?

Yes, I often prepare a batch and freeze them before frying. They cook up wonderfully straight from frozen and are great for last-minute guests.

How do I keep them crispy after frying?

After frying, I place them on a wire rack instead of a plate to prevent them from getting soggy. I also keep them uncovered until they cool slightly.

Are egg roll wrappers gluten-free?

Traditional egg roll wrappers are made with wheat flour, so they aren’t gluten-free. If I need a gluten-free version, I look for special wrappers made with rice flour or other alternatives.

Can I bake instead of fry them?

Absolutely. I brush each roll with oil and bake at 400°F (200°C) for about 20 minutes, flipping once halfway. They still come out crisp and delicious.

Conclusion

These crispy fried egg rolls are a go-to recipe in my kitchen. They’re crunchy, flavorful, and easy to make with or without chicken. Whether I’m serving them at a gathering or just making a few for myself, they always disappear fast. I love how customizable they are—and that satisfying crunch keeps me coming back for more.