Chicken Egg Rolls

Egg rolls—those crispy, golden parcels stuffed with meat and vegetables—are one of the most beloved Chinese-American appetizers. But despite their popularity, they’re often confused with their sleeker cousin: the spring roll.

So, how well do you know the difference?

Spring rolls have deep roots in Chinese tradition. Originally eaten during Li Chun (the first day of spring on the lunar calendar), they were part of a seasonal custom known as “biting the spring” (yao chun). Today, they’re enjoyed year-round in both China and around the world.

Egg rolls, on the other hand, are a Chinese-American creation, believed to have been invented in the 1930s New York. Since then, they’ve become a takeout classic, celebrated for their hearty filling and signature blistered exterior.

While the fillings often overlap, the wrappers—and their texture—set them apart. Spring rolls use thin flour-based wrappers that fry up light and shatteringly crisp. Egg rolls include egg in the dough, resulting in a thicker, chewier skin that bubbles up beautifully when fried.

It’s easy to get them mixed up—but don’t confuse either with Vietnamese summer rolls (gỏi cuốn), which are served fresh (not fried) and wrapped in translucent rice paper, filled with crisp veggies, herbs, and cooked meats like shrimp or pork.

Across Asia, there’s a rich variety of similar rolls—Thai popia thot, Filipino lumpia, and many more—each with its own regional flair.

Today, we’re sticking with the Chinese-American classic, Chicken Egg Rolls. This recipe features a savory filling of chicken, cabbage, carrots, shiitake mushrooms, and glass noodles, all wrapped up and fried until golden and delightfully crispy. No dipping sauce required—but it never hurts.

Let’s get rolling!

Recipe

Serves: 12 egg rolls
Rest time: 2 hours and 20 minutes
Prep time: 45 minutes
Cook time: 15 minutes

For the sauce:
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Pinch of white pepper
Pinch of five-spice powder
Pinch of sea salt

For the filling:
2 tablespoons vegetable oil, divided
1 pound ground chicken
Pinch of salt
1/2 carrot, julienned
2 cups thinly sliced cabbage
6 dried shiitake mushrooms, rehydrated in water for 2 hours, drained, and thinly sliced
3 cloves garlic, finely minced
3 tablespoons finely minced cilantro stems (save the leaves for another use)
1 (4-ounce) bundle dried glass noodles, soaked in water for 10 minutes, drained, and cut into 1-inch pieces

For the egg rolls:
12 egg roll wrappers
1 egg, beaten, for sealing wrappers
4 cups vegetable oil, for frying

Instructions

1. Prepare the sauce:

• In a small bowl, make a cornstarch slurry by combining 1 tablespoon cornstarch with 1 tablespoon water. Mix well and set aside.
• In a separate small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, five-spice powder, and sea salt. Mix well and set aside.

2. Cook the filling:

• In a pan over high heat, add 1 tablespoon of vegetable oil, the ground chicken, and a pinch of salt. Stir-fry the meat, breaking it up into small pieces, until most of the pink is gone, about 2 minutes. Remove from the pan and set aside.
• In the same pan, add another tablespoon of vegetable oil, then add the carrot, cabbage, and shiitake mushrooms. Stir-fry over high heat until softened, about 1 minute. Add the garlic and cilantro stems and cook over high heat until aromatic, about 30 seconds. Add the chicken, glass noodles, and sauce. Mix well and cook for another 30 seconds. Pour in the cornstarch slurry and cook, stirring for another 30 seconds to thicken the sauce.
• Transfer the filling to a plate and let it cool for about 20 minutes before assembling the egg rolls.

3. Assemble the egg rolls:

• Lay an egg roll wrapper flat on a working surface with a corner pointing toward you so that it looks like a diamond. Place 1 1/2 tablespoons of filling about 1 inch above the bottom corner of the wrapper.
• Fold the bottom corner up and over the filling, then tightly roll it up halfway. Fold the left corner toward the center, followed by the right corner; at this point, it should look like an open envelope. Continue rolling up until only the top triangle of the wrapper is left. Brush beaten egg over the top of the wrapper, then roll it up all the way, pressing tightly to seal. Immediately transfer to a plate and cover with plastic wrap to prevent it from drying out.
• Repeat with the remaining wrappers and filling.

4. Fry the egg rolls:

• In a large pot over high heat, heat 4 cups of vegetable oil to 350 degrees F.
• Add a few egg rolls at a time, being careful not to crowd the pot. Deep fry over high heat, turning frequently so that they brown evenly until golden brown, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the egg rolls.

Tips & notes

• To test if the oil is hot enough, drop in a small piece of egg roll wrapper. If it sizzles and bubbles immediately, the oil is ready.
• After frying, if the oil remains clear and light, you can reuse it. Let it cool completely, then strain through a coffee filter or cheesecloth into a clean jar. Store in a cool, dark place.
• If the oil is too dark or cloudy, let it cool and pour it into a non-breakable container. Seal and dispose of it in the trash. Never pour used oil down the drain—it can clog your pipes.
• The filling can be made a day ahead and refrigerated.
• Assembled egg rolls can be frozen before frying—fry straight from frozen, adding 1–2 minutes to cook time.