Egg Rolls Recipe

When I crave a crispy, savory, satisfying meal that feels special without being complicated, this homemade creamy peanut chicken egg rolls recipe is my go-to choice. This recipe delivers a satisfying crunch on the outside and a rich, savory, and creamy high-protein peanut chicken filling on the inside. We’ve paired it with a dreamy, glossy satay dipping sauce that truly takes the flavor profile over the top. This is a family-friendly meal that’s perfect for easy dinner ideas, and it’s surprisingly easy to master for such a flavorful result. We’ll walk you through simple steps to get perfectly crispy egg rolls every time—no more soggy bottoms!

Ingredients

For the Creamy Peanut Chicken Filling Base and Chicken:

• 450 g / 1 lb boneless, skinless chicken breast, finely minced: Finely mincing gives the filling a better texture and helps it cook evenly inside the wrapper. You can substitute with ground turkey for a healthy alternative.
• 200 g / 7 oz green cabbage, finely shredded: Adds a necessary light crunch and bulk to the filling. Shredding finely ensures it cooks quickly and evenly within the egg roll.
• 100 g / 3.5 oz carrots, julienned: Provides color and a hint of sweetness to balance the savory flavors. Julienned carrots integrate well with the other ingredients.
• 100 g / 3.5 oz red bell pepper, thinly julienned: Adds a fresh, sweet note to the savory filling. Make sure to julienne thinly so it softens properly during the quick cooking process.
• 2 cloves garlic, minced, and 15 g / 0.5 oz fresh ginger, grated: These aromatic building blocks create the flavor foundation for the filling. Using fresh ginger adds a bright, zesty contrast to the rich peanut sauce.
• 1 medium shallot, finely chopped: Provides a milder, sweeter onion flavor than traditional onions. Sautéing it first helps release its sweetness and aromatic properties.
• 30 ml / 2 tbsp neutral oil (e.g., canola, sunflower) for cooking the filling: A neutral oil won’t overpower the delicate flavors of the chicken and peanut sauce. Use high heat oil for quick sautéing.
• 30 ml / 2 tbsp soy sauce (ensure alcohol-free if preferred): Adds depth, saltiness, and umami to the filling. Use low-sodium soy sauce if you are watching your salt intake.
• 15 ml / 1 tbsp brown sugar, packed: Balances the salty soy sauce and acidity of the rice vinegar. Can use coconut sugar for a refined-sugar-free alternative.
• 15 ml / 1 tbsp rice vinegar: Adds a tangy bright note that cuts through the richness of the peanut sauce. Use a high-quality rice vinegar for the best flavor.
• 5 ml / 1 tsp toasted sesame oil and 2.5 ml / ½ tsp chili flakes (optional): Toasted sesame oil adds a nutty aroma; chili flakes add a touch of heat. Adjust chili flakes to personal spice preference.

For the Egg Roll Assembly:

• 20-25 standard egg roll wrappers: Make sure these are standard egg roll wrappers, not thinner spring roll wrappers. The size and thickness are necessary to hold the hearty filling and withstand frying.
• 30 ml / 2 tbsp cornstarch mixed with 45 ml / 3 tbsp water (for slurry): This slurry acts as a glue to securely seal the wrappers before frying. A proper seal prevents the filling from leaking out during frying.
• Neutral oil for deep frying (about 7-10 cm / 3-4 inches deep): A high-smoke point oil like peanut, canola, or sunflower oil works best. Ensure oil is at the correct temperature for crispy results.

For the Creamy Peanut Filling Base:

• 50 g / ¼ cup smooth natural peanut butter: Choose natural peanut butter for a smoother texture without added sugars or hydrogenated oils. This creates the signature creamy texture in the chicken filling itself.
• 60 ml / ¼ cup full-fat coconut milk: Adds richness and creaminess while complementing the peanut flavor. Shake the can well before measuring if the fat has separated.
• 15 ml / 1 tbsp soy sauce and 5 ml / 1 tsp lime juice: These balance the peanut butter’s richness with savory and acidic notes. Freshly squeezed lime juice provides the best bright flavor.

For the Glossy Satay Dipping Sauce (additional ingredients):

• 150 g / ¾ cup smooth natural peanut butter: This forms the base of the dipping sauce, giving it body and flavor. Use smooth peanut butter for a glossy, emulsified texture.
• 120 ml / ½ cup full-fat coconut milk and 60 ml / ¼ cup warm water: These liquids thin the peanut butter into a pourable sauce consistency. Warm water helps in easier whisking and emulsification.
• 30 ml / 2 tbsp soy sauce, 15 ml / 1 tbsp brown sugar, 15 ml / 1 tbsp rice vinegar, 10 ml / 2 tsp lime juice, 5 ml / 1 tsp toasted sesame oil, 1 small clove garlic, minced, and 2.5 ml / ½ tsp chili flakes (optional): These components create the complex sweet, salty, tangy, and spicy flavor profile of a classic satay sauce. Adjust sugar and lime juice to achieve desired balance.
• 5 ml / 1 tsp cornstarch mixed with 15 ml / 1 tbsp water (for sauce thickening): This small slurry ensures the dipping sauce thickens to a perfect glossy consistency without being overly heavy. Add gradually to reach desired thickness.

For Garnish:

• 30 g / ¼ cup roasted peanuts, coarsely chopped, and 15 g / ¼ cup fresh cilantro, chopped: Garnish adds visual appeal and a contrasting crunch/freshness. Ensure peanuts are roasted for maximum flavor.

Instructions

1. Prepare the Dipping Sauce (First Step):

   In a small saucepan, whisk together all dipping sauce ingredients (peanut butter, coconut milk, warm water, soy sauce, brown sugar, rice vinegar, lime juice, sesame oil, garlic, and optional chili flakes). Bring the mixture to a gentle simmer over medium-low heat, stirring constantly to prevent sticking or burning. Add the cornstarch slurry and continue stirring for 2-3 minutes until the sauce thickens to a glossy, creamy consistency; remove from heat to cool (it will thicken further as it cools).

2. Sauté Aromatics and Chicken Filling:

   Heat 30 ml (2 tbsp) of neutral oil in a large skillet or wok over medium-high heat. Add the minced shallot, garlic, and grated ginger, sautéing for 1 minute until fragrant. Add the finely minced chicken breast and cook for 5-7 minutes, breaking it apart with a spoon, until no longer pink; drain any excess liquid if necessary.

3. Cook the Vegetables and Seasoning:

   Add the shredded cabbage, julienned carrots, and red bell pepper to the skillet with the chicken. Sauté for 3-5 minutes until the vegetables have softened slightly but still retain some crunch. Stir in the 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) brown sugar, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) toasted sesame oil, and optional 2.5 ml (½ tsp) chili flakes.

4. Add the Creamy Peanut Base and Cool Completely:

   In a separate small bowl, whisk together the ingredients for the Creamy Peanut Filling Base (peanut butter, coconut milk, soy sauce, and lime juice) until smooth. Pour this mixture into the chicken and vegetable filling in the skillet, stirring well to combine and coat everything evenly. Transfer the filling to a shallow dish and allow it to cool completely before rolling; cooling is crucial to prevent soggy egg rolls and make rolling easier. I sometimes make the filling in advance and chill it in a wide 9×13 dish to speed up this step so I don’t have to wait so long for weeknight dinners.

5. Assemble the Egg Rolls:

   Lay one egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 45-60 ml (3-4 tbsp) of the cooled filling near the bottom corner, shaping it into a log. Fold the bottom corner over the filling, then fold in the side corners and roll tightly from the bottom towards the top corner; dip your finger in the cornstarch slurry and moisten the top corner to seal securely. Repeat this process with the remaining wrappers and filling.

6. Fry the Egg Rolls to Golden Perfection:

   Heat about 7-10 cm (3-4 inches) of neutral oil for deep frying in a large pot or deep skillet to 175°C (350°F). Carefully lower 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan (overcrowding lowers oil temperature and makes them soggy). Fry for 4-6 minutes, turning occasionally, until they are evenly golden brown and crispy; remove with a slotted spoon or spider and transfer to a wire rack set over paper towels to drain excess oil. If your egg rolls are getting dark too quickly, your oil temperature is too high; if they are soaking up oil and getting soft, your oil is too cool.

7. Serve with Glossy Satay Dip:

   Arrange the hot, crispy egg rolls on a platter or individual serving plates. Generously drizzle the warm, glossy Satay Dipping Sauce over the egg rolls, allowing it to pool slightly around them. Garnish immediately with a sprinkle of coarsely chopped roasted peanuts and fresh chopped cilantro for vibrant color and texture contrast.

Make-Ahead Tips and Freezing Instructions

This make-ahead friendly egg rolls recipe makes for great meal prep. You can prepare the filling completely in advance and store it covered in the refrigerator for up to 3 days. This significantly cuts down on prep time on a busy weeknight.

• For freezing raw egg rolls: Assemble the egg rolls as instructed, then place them on a parchment-lined baking sheet in a single layer without touching. Freeze until solid (about 2 hours) before transferring to a freezer bag or container. They will keep well for up to 3 months.
• Reheating from frozen: Do not thaw raw frozen egg rolls before cooking. Fry or air fry directly from frozen, adding about 3–4 minutes to the cooking time.
• Storing cooked egg rolls: Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven (400°F / 200°C) or air fryer (375°F / 190°C) for 5–7 minutes until crispy again.

Air Fryer and Baking Instructions (Healthier Options)

If you prefer a healthier option for this egg rolls recipe, you can easily adapt the cooking method to an air fryer or oven.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Lightly brush the assembled egg rolls (about 1 tsp per roll) with a neutral oil to help them crisp up. Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy.
• Baking Method: Preheat oven to 400°F (200°C) and place the assembled egg rolls on a wire rack over a baking sheet. Lightly brush with oil and bake for 15–20 minutes, flipping halfway. The results may be slightly less crispy than frying or air frying, but still delicious.

FAQs

Why did my egg rolls fall apart or leak during frying?

This usually happens if the filling is still warm when you assemble the egg rolls, creating steam and making the wrapper soggy. To prevent this with this egg rolls recipe, ensure the filling is completely cool before rolling. Also, a proper seal with the cornstarch slurry is vital; ensure all edges are securely fastened.

Can I make these vegetarian or vegan?

Yes, you can substitute the minced chicken with firm tofu (pressed and crumbled) or finely chopped mushrooms. Ensure all other ingredients, like soy sauce, are certified vegan if necessary. The texture will still be satisfying and hearty.

Can I use spring roll wrappers instead?

Spring roll wrappers are generally much thinner and more delicate than standard egg roll wrappers. They may tear easily and are not recommended for this hearty egg rolls recipe filling, which requires the structural integrity of a traditional egg roll wrapper. I find a standard egg roll wrapper holds up better to the creamy peanut filling.

How do I get the filling to taste more like my favorite takeout egg rolls?

The key to this egg rolls recipe is balancing the sweet (brown sugar), salty (soy sauce), and acidic (rice vinegar and lime juice) components. Adjust these to your taste preferences, and don’t skip the fresh aromatics like ginger and garlic, which build the base flavor.

How can I prevent the egg rolls from being greasy?

The key to preventing greasy egg rolls with this recipe is ensuring the oil temperature stays consistently at 350°F (175°C). Oil that is too cool will saturate the wrappers and lead to a greasy finish. I always use a deep-fry thermometer to monitor the temperature; also, do not overcrowd the pot, as this lowers the temperature immediately.

Conclusion

This creamy peanut chicken egg rolls recipe offers a rich, satisfying, and flavor-packed alternative to standard takeout options. By following the simple preparation steps for the filling and sealing carefully, you can achieve a perfect balance of crispy texture and savory flavor right in your own kitchen for a quick, family-friendly meal.

Make this dish for your next family dinner or gather with friends; it’s sure to be a new favorite. Pin this recipe for later or try making a batch this weekend!

egg rolls recipe

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• Author: Samantha Hayes
• Total Time: 60 minutes
• Yield: 20 servings 1x
• Diet: General

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Description

A homemade creamy peanut chicken egg roll recipe with a rich, high-protein filling. Paired with a glossy satay dipping sauce, this meal offers a satisfying crunch and balanced sweet-savory flavors, making it perfect for an easy family dinner or appetizer.

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Ingredients

Scale 1x2x3x

• For the Creamy Peanut Chicken Filling:
• 450 g / 1 lb boneless skinless chicken breast, minced
• 200 g / 7 oz green cabbage, finely shredded
• 100 g / 3.5 oz carrots, julienned
• 100 g / 3.5 oz red bell pepper, julienned
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 15 g / 0.5 oz fresh ginger, grated
• 30 ml / 2 tbsp neutral oil
• 30 ml / 2 tbsp soy sauce
• 15 ml / 1 tbsp brown sugar
• 15 ml / 1 tbsp rice vinegar
• 5 ml / 1 tsp toasted sesame oil
• 2.5 ml / ½ tsp chili flakes (optional)
• 50 g / ¼ cup smooth natural peanut butter
• 60 ml / ¼ cup full-fat coconut milk
• 5 ml / 1 tsp lime juice
• For Assembly and Frying:
• 20–25 standard egg roll wrappers
• 30 ml / 2 tbsp cornstarch mixed with 45 ml / 3 tbsp water (slurry)
• Neutral oil for deep frying (7-10 cm deep)
• For the Glossy Satay Dipping Sauce:
• 150 g / ¾ cup smooth natural peanut butter
• 120 ml / ½ cup full-fat coconut milk
• 60 ml / ¼ cup warm water
• 30 ml / 2 tbsp soy sauce
• 15 ml / 1 tbsp brown sugar
• 15 ml / 1 tbsp rice vinegar
• 10 ml / 2 tsp lime juice
• 5 ml / 1 tsp toasted sesame oil
• 1 small clove garlic, minced
• 2.5 ml / ½ tsp chili flakes (optional)
• 5 ml / 1 tsp cornstarch mixed with 15 ml / 1 tbsp water (slurry)
• For Garnish:
• 30 g / ¼ cup roasted peanuts, chopped
• 15 g / ¼ cup fresh cilantro, chopped

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Instructions

1. Prepare the Satay Dipping Sauce: In a small saucepan, whisk together all dipping sauce ingredients (except the cornstarch slurry). Simmer gently over medium-low heat, stirring constantly. Add the cornstarch slurry and cook for 2-3 minutes until thickened and glossy. Remove from heat and cool.
2. Cook the Filling Aromatics and Chicken: Heat neutral oil in a large skillet or wok over medium-high heat. Add shallot, garlic, and ginger; cook until fragrant (about 1 minute). Add minced chicken breast and cook for 5-7 minutes until browned, breaking it up as you go.
3. Sauté Vegetables and Season: Add shredded cabbage, carrots, and red bell pepper to the skillet. Sauté for 3-5 minutes until vegetables soften slightly. Stir in soy sauce, brown sugar, rice vinegar, toasted sesame oil, and optional chili flakes.
4. Add Creamy Peanut Base and Cool: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, and lime juice for the filling base. Pour this mixture into the skillet and stir to combine thoroughly. Transfer the filling to a shallow dish and allow it to cool completely before assembly.
5. Assemble Egg Rolls: Lay an egg roll wrapper in a diamond shape. Place 3-4 tbsp of cooled filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner. Secure the top corner with cornstarch slurry. Repeat for remaining wrappers.
6. Deep Fry Egg Rolls: Heat 7-10 cm of oil in a pot to 350°F (175°C). Fry egg rolls in batches of 3-4 at a time for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
7. Serve with Garnish: Arrange hot egg rolls on a platter. Serve with the cooled satay dipping sauce, garnished with chopped peanuts and cilantro.

Notes

To achieve perfectly crispy egg rolls, ensure the filling is completely cool before rolling; warm filling creates steam and leads to a soggy result. Maintain a consistent oil temperature of 350°F (175°C) during frying; use a deep-fry thermometer to monitor, and avoid overcrowding the pot, as this lowers the temperature.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Deep fry
• Cuisine: Asian

Nutrition

• Serving Size: 2 egg rolls
• Calories: 300 kcal
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 40 mg