Fried Chicken Egg Rolls are a crispy, savory appetizer made with shredded cooked chicken and tender cabbage tucked inside thin wrappers and fried until golden. They’re straightforward to assemble, cook quickly in batches, and are especially good served hot with your favorite dipping sauce.
If you need an appetizer that feels substantial without requiring a complicated filling, these chicken egg rolls are a great choice. Using already-cooked chicken keeps the preparation manageable, while the cabbage softens just enough to create a warm, flavorful center without becoming heavy.
The contrast is what makes them so satisfying. You get a thin, crunchy shell surrounding seasoned chicken and tender vegetables, with every roll staying compact enough for dipping and sharing.
They’re also a practical way to turn cooked chicken into something completely different. Prepare the filling first, let it cool slightly, then set up an assembly station so you can roll everything before heating the frying oil.
Fried Chicken Egg Rolls Ingredients
You only need a short list of ingredients for these crispy chicken egg rolls, so each one plays an important role.
- Cooked chicken breasts: Finely shredded chicken forms the hearty base of the filling and distributes evenly throughout each roll.
- Tri-color shredded cabbage: Adds tenderness, texture, and vegetables without requiring you to chop several different ingredients separately.
- Extra-virgin olive oil: Used to quickly sauté the cabbage and warm the chicken before assembly.
- Salt: Brings out the savory flavors in both the chicken and cabbage.
- Ground pepper: Adds simple seasoning and a little extra depth to the filling.
- Egg roll wrappers: Create the thin, crisp exterior and hold the chicken mixture securely during frying.
- Vegetable or peanut oil: Provides the high-temperature cooking environment needed to make the wrappers crisp and golden.
How to Make This Fried Chicken Egg Rolls
STEP 1: Finely shred the cooked chicken so there are no large pieces that could make the egg rolls difficult to roll. Heat the olive oil in a large skillet over medium-high heat, then add the shredded cabbage. Cook for about 3 to 4 minutes, stirring occasionally, until it begins to soften.
STEP 2: Add the shredded chicken to the skillet and stir it thoroughly into the cabbage. Continue cooking for another 2 to 3 minutes, just until the chicken is heated through. Season with salt and pepper to taste, then transfer the filling to a plate and let it cool slightly.
STEP 3: Arrange an egg roll wrapper on your work surface like a diamond, with one corner pointing toward you. Keep the remaining wrappers underneath a lightly damp towel while you work so they do not dry out and crack.
STEP 4: Spoon roughly 2 to 3 tablespoons of chicken and cabbage filling near the center of the wrapper. Fold the bottom corner over the filling, bring the two side corners toward the middle, and begin rolling firmly toward the top. Moisten the final corner with a little water and press it down to seal.
STEP 5: Repeat with the remaining wrappers and filling. Keep the finished rolls seam-side down while you assemble the rest. Avoid overfilling them, since too much filling can make the wrappers difficult to seal and more likely to split while frying.
STEP 6: Add enough vegetable or peanut oil to a deep skillet or wok to reach roughly 2 inches in depth. Heat the oil to between 350°F and 375°F. Maintaining this range helps the wrappers become crisp without absorbing excessive oil.
STEP 7: Carefully fry the egg rolls in small batches, placing them into the oil seam-side down. Cook for about 2 to 3 minutes, turning as needed, until the wrappers are evenly golden and crisp. Transfer them to a paper towel-lined plate to drain, then serve while hot.
Serving Ideas for Fried Chicken Egg Rolls
These egg rolls are at their crispiest shortly after frying, so try to serve them as soon as the excess oil has drained.
A sweet-and-sour dipping sauce works especially well because its tangy sweetness balances the savory chicken filling. Hot mustard is another good option when you want sharper flavor, while sriracha mayonnaise adds a creamy, spicy contrast.
If you are serving the egg rolls as part of a larger meal, pair them with steamed or fried rice, a simple cucumber salad, or lightly cooked vegetables. For parties, you can also arrange them on a platter with two or three dipping sauces so everyone can choose their favorite.
Why do my egg rolls turn out greasy?
Greasy egg rolls are often caused by frying oil that is not hot enough. Try to keep the temperature between 350°F and 375°F and allow the oil to return to temperature between batches.
Frying too many rolls at the same time can also cool the oil quickly. Small batches usually produce a lighter, crispier exterior.
Helpful Tips
- Cool the filling before wrapping. Very hot filling can create steam inside the wrappers, making them softer and more difficult to seal securely.
- Keep unused wrappers covered. Egg roll wrappers dry quickly when exposed to air, so keep them beneath a damp towel until you are ready to fill each one.
- Avoid overcrowding the oil. Give the egg rolls room to move so they brown evenly and the frying temperature stays consistent.
Can I assemble chicken egg rolls ahead of time?
Yes. You can prepare and roll them ahead of frying, then keep them covered in the refrigerator for a short period until you are ready to cook.
Arrange the uncooked egg rolls in a single layer and keep them well covered so the wrappers do not dry out. For the crispest texture, fry them as close to serving time as possible.
How to Store & Reheat
Allow leftover egg rolls to cool before transferring them to an airtight container. Refrigerate them for up to 3 to 4 days. Separating layers with parchment paper can help prevent the wrappers from sticking together.
For reheating, an oven or air fryer works better than a microwave if you want to restore the crisp exterior. Heat them at about 350°F until the centers are thoroughly warmed and the wrappers become crisp again.
You can also freeze cooked egg rolls. Let them cool completely first, then freeze them in a single layer before transferring them to a freezer-safe container or bag. They can be kept frozen for about 2 to 3 months. Reheat directly from frozen in the oven or air fryer, allowing additional time for the center to become hot.
Can I use leftover chicken for the filling?
Absolutely. Leftover roasted, baked, or simply seasoned chicken works well as long as it can be finely shredded.
Because the chicken is mixed with cabbage and seasoned again in the skillet, this is a useful way to turn leftover cooked chicken into a completely different appetizer or snack.
How do I keep egg rolls from opening while frying?
Make sure the filling stays away from the wrapper edges and roll each egg roll firmly without stretching the wrapper. Lightly wet the final corner with water before sealing it.
Place the rolls seam-side down when they first enter the oil. This helps secure the sealed edge as the wrapper begins to crisp.
Can I fry the egg rolls at 350°F?
Yes. Around 350°F is a good starting temperature for frying these chicken egg rolls. You can work anywhere within the 350°F to 375°F range.
Using a thermometer makes the process more reliable because the temperature drops whenever you add a new batch. Let the oil recover before adding more egg rolls so each batch cooks evenly.
Fried Chicken Egg Rolls
Ingredients
For the Filling
- 3 cooked chicken breasts finely pulled or shredded, approximately 3 cups
- Fine salt added according to taste
- 3 tablespoons extra-virgin olive oil
- Ground pepper to personal preference
- 1 package tri-color shredded cabbage blend approximately 16 ounces
For Assembly
- 1 package egg roll wrappers 16 ounces, kept beneath a damp towel while assembling
For Frying
- Vegetable oil as required for deep-frying, or peanut oil for its higher smoke point
Instructions
- Finely shred the cooked chicken breasts so the meat can be distributed consistently throughout the cabbage mixture.
- Keep the unused egg roll wrappers covered with a damp towel during preparation to prevent them from becoming dry or brittle.
- Warm 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil begins to shimmer.
- Add the entire package of shredded tri-color cabbage and cook for 3–4 minutes, stirring periodically, until the cabbage starts to soften and release some of its moisture.
- Stir in the shredded chicken and continue cooking for another 2–3 minutes, mixing thoroughly so the chicken is evenly incorporated and heated through.
- Season the mixture with salt and pepper according to taste. Transfer the cooked filling to a plate and allow it to cool slightly before wrapping so the heat does not soften or tear the egg roll skins.
- Set one egg roll wrapper on a clean, dry work surface in a diamond position, with one corner directed toward you.
- Place approximately 2–3 tablespoons of the cooled chicken and cabbage mixture in the center of the wrapper, keeping the filling compact and clear of the edges.
- Bring the bottom corner upward over the filling, then fold both side corners inward snugly.
- Roll the wrapper firmly away from you toward the remaining top corner. Before completing the roll, lightly moisten the top corner with water and press it firmly into place to create a secure seal.
- Work efficiently so the wrappers remain flexible. Keep any wrappers that are not being used beneath the damp towel.
- Repeat the process until all of the filling has been enclosed. Arrange the completed egg rolls seam-side down on a clean surface.
- Pour enough vegetable or peanut oil into a deep skillet or wok to reach a depth of approximately 2 inches.
- Heat the oil until it registers between 350°F and 375°F. Monitor the temperature with a thermometer to maintain consistent frying conditions; insufficiently heated oil can produce greasy egg rolls, while excessively hot oil may brown the wrappers before the centers are fully warmed.
- Fry the egg rolls in batches without crowding the cooking vessel. Carefully lower each roll into the hot oil with the sealed side facing downward.
- Cook for approximately 2–3 minutes, turning the egg rolls halfway through with tongs or a slotted spoon, until every side develops an even golden-brown color.
- Lift the fried egg rolls from the oil with tongs or a slotted spoon and immediately place them on a paper towel-lined plate to absorb excess oil.
- Serve while warm and freshly fried for the crispest texture. Sweet-and-sour sauce, hot mustard, or sriracha mayonnaise may be served alongside as dipping sauces.