The BEST Crispy Homemade Egg Rolls You Will Ever Taste
Crispy, golden, and packed with flavor. These egg rolls are the perfect appetizer for serving a crowd, and a Ramadan staple for me, always making its way on my Iftar plate right next to my fattoush salad.
Why You’ll Love My Egg Rolls
- Simple, homemade and made with everyday ingredients
- Perfect as an appetizer or Ramadan Iftar
- Crispy outside, flavorful and juicy inside
- East to customize with chicken, beef, shrimp or vegetables
- Freezer-friendly and great for meal prep
- ALWAYS a crowd pleaser
What you will need
- Egg roll wrappers
- Vegetable oil (for cooking and frying)
- 2 boneless skinless chicken breasts or 1 lb ground chicken
- 1 bag frozen mixed vegetables
- Salt & black pepper
- Seasoned salt
- Garlic powder
- 1 Chicken bouillon cube
- 1 egg
- 1-2 Tbsp water
- Dutch oven or heavy-bottomed pot for frying.
- Metal tongs
- Oil thermometer
Lets make some egg rolls!
Prepare the filling
Grind the chicken breasts: Rinse, pat dry, and cut into cubes. Add to a food processor and pulse until finely ground.
Heat 1 tablespoon vegetable oil in a large pan over medium heat. Add the ground chicken and cook until fully done (no pink remaining).
Season with salt, pepper, seasoned salt, garlic powder, and crumble in the chicken bouillon cube. Stir well.
Add the frozen veggies directly to the pan. Season lightly again and mix everything together. Cover and let simmer for about 10–15 minutes, until the vegetables are tender and everything is well combined.
Taste the chicken and vegetable mixture once it is fully cooked. If needed, add a little more salt, garlic powder, or seasoned salt to adjust the flavor to your liking. Everyone’s taste is different, so this helps make sure the filling is perfectly seasoned before you start rolling.
Remove from heat and let the mixture cool slightly before rolling.
Get Ready to Roll
In a small bowl, whisk together 1 egg with 1–2 tablespoons warm water to make your egg wash. This acts as the glue to keep the egg rolls sealed during frying.
Place one egg roll wrapper on a flat surface with a corner facing you (diamond shape).
Add 1 full tablespoon of filling in a neat horizontal line near the bottom corner.
Roll the bottom corner up over the filling.
Fold in both side corners tightly.
Continue rolling toward the top corner.
Using a small pastry brush, lightly brush the top corner and edges with the egg wash before sealing. Press gently to secure.
Place on parchment paper and repeat with the remaining wrappers.
Frying
Heat vegetable oil over medium heat until oil reaches 350°F. You’ll need a Dutch oven or a heavy-bottomed pot for frying. Something sturdy that can safely withstand high heat and maintain a steady oil temperature. A heavier pot helps keep the temperature consistent, which is key for getting perfectly crispy, golden egg rolls.
Carefully add egg rolls in batches — don’t overcrowd them. If you add too many at once, the oil temperature drops quickly. When that happens, the egg rolls won’t crisp properly and can turn soggy or greasy instead of golden and crunchy. Giving them space keeps the oil hot and helps them fry evenly on all sides.
Using tongs, carefully remove the egg rolls one at a time and transfer them to a wire rack so they stay crispy while cooling.
Serve hot with sauce of your choice.
Egg Roll Recipe FAQs
Can I use a different kind of egg roll wrapper? Yes. Just keep in mind there are a few differences. Vegan egg roll wrappers tend to be thicker and a little more doughy than traditional wrappers, so you’ll need to adjust slightly:
- Fry them a little longer to make sure they get fully golden and crispy.
- Seal them with a cornstarch mixture instead of egg wash to prevent them from opening while frying. (Mix 1 tablespoon cornstarch with 2–3 tablespoons warm water until smooth. Use it just like you would egg wash to seal the edges.)
Can I use ground beef instead of chicken? Yes, Ground beef works great in this recipe. You’ll just need to cook it a little differently. Brown the ground beef until fully cooked, then drain the excess fat before adding your seasonings and vegetables. This helps prevent the filling from becoming greasy and keeps your egg rolls crispy when frying.
You can also use shrimp, ground turkey, or even keep them fully vegetarian. This recipe is super flexible and easy to customize based on what you have on hand.
Why did my egg rolls turn out greasy? This usually happens if:
- If you add the egg rolls before the oil is fully heated and leave them in while the temperature slowly rises, they’ll absorb oil instead of crisping up.
- If the frying pan was overcrowded.
- If they weren’t sealed tightly
Can I prep and freeze egg rolls ahead of time? Yes! This is one of the reasons I love this recipe and make it so often. It’s perfect for prepping ahead or freezing, which makes hosting and busy weeks so much easier. You can assemble them and refrigerate for up to 24 hours before frying, or freeze them uncooked for up to 3 months. Freeze in a single layer first, then transfer to a freezer-safe bag. Fry straight from frozen — just add a couple extra minutes until golden and crispy. For best texture, reheat in the oven or air fryer, not the microwave.
Egg Roll Recipe
Ingredients
Method
- Heat 1 tablespoon vegetable oil in a large pan over medium heat. Add the ground chicken and cook until fully done (no pink remaining).Season with salt, pepper, seasoned salt, garlic powder, and crumble in the chicken bouillon cube. Stir well.
- Add the frozen veggies directly to the pan. Season lightly again and mix everything together. Cover and let simmer for about 10–15 minutes, until the vegetables are tender and everything is well combined. Remove from heat and let the mixture cool slightly before rolling.
- In a small bowl, whisk together 1 egg with 1–2 tablespoons warm water to make your egg wash.
- Place one egg roll wrapper on a flat surface with a corner facing you (diamond shape).
- Add 1 full tablespoon of filling in a neat horizontal line near the bottom corner. Roll the bottom corner up over the filling. Fold in both side corners tightly. Continue rolling toward the top corner.
- Using a small pastry brush, lightly brush the top corner and edges with the egg wash before sealing. Press gently to secure.
- In a dutch oven, or whatever you prefer to fry in, add enough vegetable oil to fill about 2–3 inches up the sides. Turn heat on at medium high and let oil come to 350°F.
- Carefully add egg rolls in batches and do not overcrowd. Egg rolls are ready when they float to the top and are golden brown. Place on a cooling wire rack.
- Serve hot with your choice of dipping sauce.
