Chicken Egg Roll

Chicken egg roll

stu_spivack / Flickr / CC BY-SA 2.0

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 16 servings
Nutrition Facts (per serving)
287 Calories
15g Fat
29g Carbs
11g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 287
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 21mg 7%
Sodium 579mg 25%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 11g
Vitamin C 14mg 70%
Calcium 45mg 3%
Iron 2mg 9%
Potassium 235mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for chicken egg rolls makes the thicker egg roll that is popular in western restaurants. Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips to turning out the perfect egg roll.


For the Marinade:

  • 1 tablespoon soy sauce

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Pinch cornstarch

For the Filling:

  • 1 boneless, skinless chicken breast

  • 3 tablespoons water

  • 1 teaspoon cornstarch

  • 1 tablespoon oyster sauce

  • 2 teaspoons soy sauce

  • 1/2 teaspoon sugar

  • 1 garlic clove, minced

  • 2 stalks celery, sliced diagonally

  • 1 small onion, chopped

  • 1 red bell pepper, diced

  • 1/2 cup fresh mushrooms, sliced

  • 1 cup mung bean sprouts, rinsed and drained

  • 2 green onions, chopped

  • 4 tablespoons oil, for stir-frying or as needed

For the Wrappers

  • 14 to 16 egg roll wrappers

  • 2 tablespoons cornstarch (mixed with 1 tablespoon water, or as needed, to seal wrappers)

Steps to Make It

  1. Gather the ingredients.

  2. Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.

  3. In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.

  4. Wash and prepare vegetables.

  5. Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.

  6. Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper, mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts, if desired. Stir in green onion.

  7. Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.

  8. Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.

  9. Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.

  10. Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn’t bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.

  11. Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown. Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.