Chicken Egg Rolls

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Chicken egg rolls with a cheesy, flavorful filling and the perfect golden crunch. You won’t need takeout when you can make these right at home!

There’s nothing better than biting into a crispy, hot egg roll stuffed with creamy, seasoned chicken and melty mozzarella. Add some fresh cilantro and green onions, and every bite is packed with flavor.

I love making these for family and friends because they always disappear fast. The cream cheese makes the filling extra rich, while the crispy shell gives that satisfying crunch.

Deep-frying gets them perfectly golden, but if you prefer, you could try baking them, too. Serve with sweet chili sauce, garlic mayo, or spicy ketchup, and they’ll be gone before you know it!

Table of Contents

Chicken Egg Rolls Recipe

Ingredients

For The Filling

2 cups cooked chicken, finely shredded
½ cup cream cheese, softened
½ cup mozzarella cheese, shredded
¼ cup green onions, finely chopped
¼ cup fresh cilantro, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red chili flakes (optional for spice)

For Assembling And Frying

12 egg roll wrappers
1 egg, beaten (for sealing)
2 cups vegetable oil (for frying)

For Serving

Sweet chili sauce
Garlic mayo
Spicy ketchup
Lime wedges

Instructions

In a large bowl, mix shredded chicken, cream cheese, mozzarella, green onions, cilantro, garlic powder, onion powder, salt, black pepper, and chili flakes until well combined.
Place an egg roll wrapper on a dry surface in a diamond shape. Add 2 tablespoons of filling in the center.
Fold the bottom corner over the filling, then fold in the sides tightly and roll up firmly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers.
Heat oil in a deep pan over medium heat to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes per side until golden brown and crispy.
Remove from oil and drain on a wire rack or paper towels. Serve hot with dipping sauces and lime wedges.

Tips For Making Chicken Egg Rolls

Getting that crispy, golden texture with a flavorful, creamy filling isn’t just about following a recipe—it’s about knowing the small details that make a big difference. Here are some expert tips to help you make the best chicken egg rolls:

Use chilled filling: A warm filling makes the wrappers soft and harder to roll. Let the filling cool completely before assembling to keep the wrappers firm and easy to handle.
Double seal for extra crispiness: Brush a thin layer of beaten egg along the edges before rolling, then seal again after rolling. This prevents them from opening while frying and gives an extra crunch.
Lightly dust with cornstarch: If you’re making egg rolls ahead of time, dust them lightly with cornstarch before frying to keep them from getting soggy. This also helps absorb excess moisture.
Let the egg rolls rest before frying: Once rolled, let them sit for 5-10 minutes before frying. This helps the wrapper hold its shape and prevents bursting in hot oil.
Use the right type of oil: Choose a neutral oil with a high smoke point, like vegetable or peanut oil. Oils like olive oil burn too quickly and won’t give you the right crisp.
Shallow fry for even cooking: Instead of fully submerging them, fry with just enough oil to reach halfway up the rolls. Turn them as they cook to ensure an even golden crust.
Drain on a wire rack, not paper towels: Paper towels make the bottom soggy by trapping steam. A wire rack keeps them crispy all around.
Adjust seasoning after mixing: Before filling the wrappers, take a small spoonful of the chicken mixture and cook it in a pan to taste-test the seasoning. Adjust salt, spice, or cheese levels as needed.
Avoid overloading with cheese: Cheese is great, but too much can cause leaks while frying. Stick to the right balance so the filling stays creamy but holds together.
Use fresh wrappers: Wrappers that are old or dried out will crack when rolling. If yours feel stiff, cover them with a damp towel for a few minutes before using.

Variations

You can switch up the filling while keeping the same crispy, cheesy goodness. Here are some delicious options:

Spicy Chicken Egg Rolls: Add chopped green chilies or extra red chili flakes for more heat.
Vegetable & Chicken Egg Rolls: Mix shredded carrots, cabbage, or bell peppers with the chicken for extra crunch.
Cheesy Chicken Egg Rolls: Add more mozzarella or even some cheddar for an extra cheesy bite.
BBQ Chicken Egg Rolls: Mix in a little barbecue sauce with the chicken for a smoky, sweet flavor.
Buffalo Chicken Egg Rolls: Toss the shredded chicken in buffalo sauce before mixing with cheese.

What To Serve With Chicken Egg Rolls?

Pair these crispy egg rolls with delicious sides for a complete meal:

How To Store Chicken Egg Rolls?

If you have leftovers, storing them the right way will keep them fresh and crispy:

Refrigeration: Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for a few minutes to crisp them up.
Freezing Uncooked Egg Rolls: Place uncooked egg rolls in a single layer on a tray and freeze. Once frozen, transfer them to a sealed bag and store for up to 2 months. Fry them straight from frozen—just add a couple of extra minutes to the cooking time.
Freezing Cooked Egg Rolls: Let them cool completely, then freeze in an airtight container. Reheat in the oven or air fryer for the best texture.

How Do You Wrap Perfect Egg Rolls?

Wrapping egg rolls the right way ensures they hold together while frying and get that perfect crispy texture. Follow these steps to get tight, even rolls that won’t break or leak:

Place the wrapper correctly: Lay the egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
Add the filling: Spoon about 2 tablespoons of the chicken mixture slightly below the center. Don’t overfill, or the wrapper will tear.
Fold the bottom corner: Lift the bottom corner over the filling and tuck it in snugly.
Fold the sides: Bring both side corners toward the center, making sure they overlap slightly. This locks in the filling and gives the roll its shape.
Roll it tightly: Start rolling from the bottom up, pressing gently to keep it firm but not too tight. If it’s too loose, it will absorb more oil and become greasy.
Seal the edges: Dab a little water or beaten egg on the top corner to seal it well so it doesn’t open while frying.

To prevent them from sticking, place wrapped egg rolls seam-side down on a tray lined with parchment paper until you’re ready to fry.

Why Are They Called Egg Rolls?

Despite the name, most egg rolls don’t actually contain eggs. There are a few possible reasons why they’re called egg rolls:

Egg in the wrapper: Some traditional recipes use egg in the dough to make the wrapper more elastic, but modern wrappers often don’t contain eggs.
Early versions used eggs: Some old recipes mixed eggs into the filling, but this is rare today.
Confusion with spring rolls: In some regions, “egg rolls” and “spring rolls” were used interchangeably, and since some spring rolls had egg-based wrappers, the name stuck.
American adaptation: The name “egg roll” became popular in Chinese-American cuisine, though the exact reason isn’t clear.