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Egg Rolls
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5 from 3 votes

Egg Rolls

I've been making these incredible egg rolls for as long as I can remember. They never cease to impress!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Chinese
Servings: 16 Egg Rolls
Calories: 102kcal
Author: Chula King


  • 1 package egg roll wrappers
  • Vegetable oil for frying egg rolls

Chicken Mixture

  • 12 ounces (2 6-ounce )chicken breasts, skinned, boned and cut into small pieces*
  • 2 cloves garlic
  • 1 Tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 Tablespoon vegetable oil

Vegetable Mixture (I use a food processor to shred the vegetables)

  • 1 small head of cabbage shredded (about 4 cups)
  • 4 stalks celery shredded
  • 1 large onion shredded
  • 2 carrots peeled and shredded
  • 1 Tablespoon fresh ginger grated
  • 2 Tablespoons soy sauce
  • Salt freshly ground black pepper, and ground ginger to taste
  • 1 Tablespoon vegetable oil


Chicken Mixture

  • Combine chicken, garlic, 1 Tablespoon soy sauce and cornstarch in a small bowl. Let sit for 30 minutes. Heat 1 Tablespoon vegetable oil in a 12-inch skillet or wok over medium high heat. Add chicken and cook until opaque, about 2 minutes. Remove chicken; set aside.

Vegetable Mixture

  • Heat 1 Tablespoon vegetable oil over medium high heat in same pan as used to cook the chicken.  Add the cabbage, celery, onion, carrots and ginger; cook until the cabbage is transparent, about 15 minutes.  Add soy sauce; stir to combine.  If necessary add salt, freshly ground black pepper and ground to taste.  Add chicken; mix well.  Place in colander; drain, pressing excess liquid from filing with the back of a large spoon.


  • Place egg roll skin with point toward you.  Place about ¼-cup of the filling in center of skin.  Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope.  Roll towards the top point.  Seal the edge with water.  Repeat with remaining egg roll wrappers and filling.


  • Place 2 inches of vegetable oil in a frying pan or wok.  Heat over medium high heat to 350° F.  Add 3 to 4 egg rolls at a time to the hot oil; cook, turning occasionally until egg roll is golden brown on all sides.  Drain on paper towels and serve.  Yield: 16 egg rolls.


*Rather than cutting the chicken, I could have used the food processor fitted with the steel blade to "grind" chicken into small pieces.
Note:  For variety, add one shredded green bell pepper, a handful of bean sprouts, a can of bamboo shoots, drained and chopped, and/or ground pork or finely chopped shrimp in place of the chicken.  Also, this can easily be vegetarian by omitting the chicken/other meat.  Whatever the variation, these freeze beautifully.  To cook the frozen egg rolls, heat oil to 350° F.  Place frozen egg rolls in heated oil and cook for 15 to 20 minutes, turning occasionally to ensure that all sides are golden brown.


Calories: 102kcal | Carbohydrates: 13g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 311mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 22.4mg | Calcium: 39mg | Iron: 0.9mg