Chicken Egg Rolls

Print PrintShare with Friends


I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   12-14 egg roll wraps
  • add   1 teaspoon soy sauce
  • add   1 teaspoon cornstarch
  • add   peanut oil or salad oil
  • add   1 (14 ounce) package stir fry vegetables
  • add   1 teaspoon soy sauce
  • add   2 green onions
  • add   1 whole chicken breast


  1. Stir together cornstarch and 1 tsp soy sauce.
  2. Toss with chicken pieces.
  3. Heat 2 Tbsp oil in wok or skillet.
  4. Stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes).
  5. Remove from wok.
  6. Add more oil if necessary.
  7. Stir-fry veggies for about 2 minutes.
  8. Add remaining soy sauce to cooked chicken mixture.
  9. Toss to combine.
  10. Remove mixture to colander to drain and cool 15 minutes before using.
  11. Egg roll filling directions---------------.
  12. Make a sealer for folding egg roll by stirring together 1 T.flour and 2 T.water.
  13. Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
  14. Place 1 egg roll wrapper with 1 corner facing you.
  15. Place 3 tablespoons of filling on the center of the wrapper.
  16. Fold bottom corner over filling.
  17. Moisten left and right corners with the sealer.
  18. Fold them to the center, over filling sealing them to the bottom corner.
  19. Brush sealer onto the top corner edges.
  20. Roll egg roll up away from you enclosing filling tightly.
  21. Press top corner onto egg roll to seal.
  22. (like an envelope).
  23. Repeat for each egg roll.
  24. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
  25. Heat oil to 375 degrees.
  26. Fry egg rolls 3 or 4 at a time, turning once, until brown.
  27. Drain on paper towel.
  28. Keep warm in a 250 degree oven until all egg rolls are fried.
  29. Serve with soy sauce or bottled hot mustard for dipping.