Toss the takeout menus in favor of a DIY recipe for Easy Sesame Chicken Egg Rolls perfect for dunking in sweet-and-sour sauce.

A plate of chicken egg rolls with sweet-and-sour dipping sauce

Chicken egg rolls, kale egg rolls, avocado egg rolls, chocolate egg rolls—you name the egg roll and I will dip and devour it. A hot, crispy wrapper stuffed with countless varieties of fillings. What’s not to love?

These finger-friendly snacks steal my order (and my stomach) any time they appear on a menu.

A glass bowl containing ground chicken, carrots, scallions and egg

Now you can toss those takeout menus and whip up Easy Sesame Chicken Egg Rolls from the comfort of your kitchen. While ground chicken is notoriously bland and dry, it gets a big flavor and moisture boost from veggies, garlic, soy sauce and sesame oil.

Wrap it all up, seal it shut and then give ’em a plunge into boiling oil until golden brown and crispy.

An egg roll wrapped being filled and rolled up

Then all that’s left to do is take your pick from store-bought sweet chili sauce or homemade ginger-soy sauce for dipping and dunking. But no matter which sauce you choose, one thing is certain: The sesame chicken filling provides an explosion of flavor in every crispy, crunchy bite.

A white plate containing chicken egg rolls and a small bowl of sweet-and-sour sauce

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Appetizer

Easy Sesame Chicken Egg Rolls

Toss the takeout menus in favor of a 5-star recipe for Easy Sesame Chicken Egg Rolls.
5 from 3 votes
A plate of chicken egg rolls with sweet-and-sour dipping sauce
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 20 egg rolls

Ingredients 

  • 1 1/2 lbs ground chicken
  • 1 cup shredded carrots
  • 1/2 cup sliced scallions (green and white parts)
  • 1 Tablespoon minced garlic
  • 1 Tablespoon low sodium soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1 large egg
  • 2 dozen 7- to 8-inch egg roll wrappers
  • Vegetable oil, for frying
  • Thai sweet chili sauce or sweet-and-sour sauce, for serving

Equipment:

  • Deep-fry thermometer

Instructions 

  • In a large bowl, stir together the chicken, carrots, scallions, garlic, soy sauce, sesame oil, sugar and egg until well combined.
  • Place one egg roll wrapper on your work surface and spoon about 1 ½ tablespoons of the chicken mixture into the lower one-third of the wrapper. Roll from the bottom upwards, tucking and folding in the sides as you roll. Brush the edges of the wrapper with water to seal them. Repeat the filling and rolling process with the remaining wrappers.
  • Line a baking sheet with paper towels. In a large stock pot set over medium heat, add about 2 inches of oil, leaving at least 2 inches between the top of the oil and the top of the pot. Attach the deep fry thermometer.
  • Once the oil reaches 360°F, add several egg rolls to the pot and cook them, flipping as needed, until they’re golden brown and the filling is cooked through, 3 to 5 minutes. Transfer the egg rolls to the paper towel-lined baking sheet and repeat the cooking process with the remaining egg rolls.
  • Serve the egg rolls immediately with Thai sweet chili sauce or ginger-soy dipping sauce.

Kelly’s Note:

  • The chicken mixture does not have to be cooked prior to adding it to the egg roll wrappers.

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Nutrition

Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 3g, Cholesterol: 37mg, Sodium: 62mg, Potassium: 207mg, Vitamin A: 1105IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 0.4mg

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Comments

  1. 5 stars
    I love these little eggrolls my daughter and I both think they are the best that we’ve ever had. It doesn’t take any longer to make them than it does to stand in the takeout line at your local Chinese diner. They come out super crispy and you know what’s in them for white meat and vegetables. I would’ve given it six stars if they had 6 stars!

  2. Is there anything I could substitute for the egg? I read somewhere that oil can be a substitute but I’m not sure for egg rolls!

    1. Hi Cait! The egg works as a binder and provides additional moisture, however if you needed to, you could try omitting it. I wouldn’t replace it with oil because the mixture would be too loose and the oil would seep through the wrappers. Hope this helps!

    1. Hi Melanie! I’d recommend freezing them prior to frying. Just remember to really wrap the rolls tightly when assembling them, and also make sure they’re wrapped very securely in plastic wrap in the freezer.

      1. 5 stars
        I made these and they were great. As mentioned by Melanie 20 is too many to cook at once if they aren’t all eaten because they weren’t crispy when reheated in the oven. I’m glad they can be frozen but do they need to be thawed, and for how long, or can they be fried or baked frozen and should the cook time be increased if cooked frozen? If I do want to reheat them what would you recommend time and temp wise?

      2. Hi Sabine – I’d bake them first and then freeze them so that way they only have to be reheated in the microwave or in the oven. I’d start with 1 minutes in the microwave then finish them off in the toaster over or regular oven (250F until crispy, likely 5 to 7 minutes).

  3. I would love to make this recipe, but I don’t have raw ground chicken, but I have cooked chicken breast. Could I substitute cooked shredded chicken for the raw chicken?

    Thank you.

    1. Hi Valerie! I wouldn’t recommend using already cooked chicken because when the rolls are fried the chicken will become very dry. Hope this helps!

  4. Finally, someone who understands my love of rolls! And let me tell ya, these are no exception. Can’t WAIT to try them out!

  5. Okay, this will sound cuckoo, but…is there anyway to substitute the chicken for something vegetarian? I love egg rolls and so does my family but we are not meat eaters and I miss egg rolls. Would rice noodles work? Or minced veggie burgers or…