Homemade Egg Rolls Watermark

Easy Egg Roll Recipe

When I wrote a homemade egg rolls recipe on Little House Living, I joked that if I could only bring 5 foods on a deserted island, egg rolls would top my list.   While I would love to visit an island at some point, I don’t really anticipate being deserted, and doubt I could manage to pack or preserve egg rolls, if that ever happened.  (Maybe I’m thinking of this too literally?)

I really do love egg rolls though.   And while I’ve eaten some really great egg rolls in my life, I have eaten just as many terrible egg rolls.  

In my opinion, egg rolls should be fresh, using big chunks of chicken, crisp vegetables, a well balanced sauce.  The recipe I shared on Little House Living is so good.  If you have about 30 minutes to spare, you should definitely try it.  You won’t be disappointed.  For those who desire an easy egg roll recipe with fewer ingredients and less time, I have modified that recipe, just for you! 

Easy Egg Roll Recipe

  • 2 tbsp olive oil
  • 1 cup chicken breast, cut into 1/4″ cubes
  • 1 cup shredded cabbage 
  • 1/4 cup shredded carrots 
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice wine vinegar
  • 12 egg roll wrappers 
  • Oil for frying

Warm olive oil over medium-high heat.  Add chicken and cook for 8-10 minutes, or until cooked through.  Remove from heat and set aside.  

In a separate bowl, combine chicken broth, soy sauce, sugar and vinegar, and whisk together.  

Add cabbage and carrots into the same pan and cook over medium-high heat for 10 minutes, until veggies are soft.  Add in chicken and stir.

Take one egg roll wrapper and add about a tablespoon and a half of filling, then roll.  I would go into details on how to roll it, but I think a video is probably going to be more helpful — and this lady clearly knows what she’s doing!   

Once you have your egg rolls assembled, you can opt to bake them (425 degrees for 10-15 minutes), deep fry them, or lightly sear the edges in a layer of oil.

When I am making eggrolls, I like to have them crunchy and fried. It’s just how I roll (pun intended). I poured about an inch of oil into a heavy-duty pan and warmed the oil to around 400 degrees, and lightly fried the rolls, turning every 30 seconds, to ensure all sides were cooked evenly. 

Homemade Egg Rolls wide

They were every bit as good as they looked! Warm and crunchy exterior with a balanced and crispy filling.  If you like spicy food, you can dip it in a tiny bit of sriracha.  If you’re in the mood for more Asian food, I recommend these easy homemade potstickers (super yummy), homemade hibachi soup or ginger and carrot salad dressing



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One Response to Easy Egg Roll Recipe

  1. You know what, today I was contemplating whether or not I should take a trip to the Chinese Buffet, so thanks for the encouragement. I mean, I was really going to do it! But now I think I’ll go the homemade route. Thanks again for saving me.

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