Two classic Chinese favorites come together in this irresistible Chicken Fried Rice Egg Rolls recipe — perfect as an appetizer, game-day snack, or party bite.
One night I woke with recipe ideas running through my head and the next morning I asked friends what they’d like to try. This combination — fried rice wrapped and fried as an egg roll — was the clear winner. It’s basically two crowd-pleasing dishes merged into one tidy, crunchy package.
These egg rolls are crunchy on the outside and full of savory fried rice on the inside. They make a great party appetizer or easy make-ahead snack. The recipe yields about 20 egg rolls and can be prepared in stages: build the fried rice, cool it, assemble the rolls and fry when you’re ready to serve.
Ingredients for Chicken Fried Rice Egg Rolls
- 7 tbsp sesame oil, divided
- 1 cup white onion, diced
- 2 cups frozen peas
- 2 cloves garlic, minced
- 2 eggs
- 1/2 cup soy sauce
- 1 tsp fresh ginger, grated
- 1 tsp chili powder
- 1 boneless, skinless chicken breast, cooked and shredded (about 1/2 lb)
- 2 cups cooked white rice (preferably cooled)
- 1/4 cup green onions, chopped
- 20 egg roll wrappers
Instructions
1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and frozen peas. Sauté for 4–5 minutes until the onion is translucent and the peas are heated through. Add the minced garlic and cook another minute.
3. Push the vegetables to one side of the pan and crack the eggs into the cleared side. Scramble the eggs until just set, then mix them with the vegetables.
4. Stir in the soy sauce, grated ginger and chili powder, mixing well to combine the flavors.
5. Add the shredded cooked chicken and cooked rice. Stir and cook for 3–4 minutes so everything is heated through and the rice starts to absorb the sauce. Stir in the chopped green onions, then remove the pan from the heat.
6. Transfer the fried rice mixture to a bowl and let it cool for 10–15 minutes. Cooling makes the filling easier to wrap and helps prevent wrappers from tearing.
Assembly
7. Lay an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon approximately 3 tablespoons of the cooled chicken fried rice onto the lower third of the wrapper.
8. Lightly brush the edges of the wrapper with water using your finger. Fold the bottom corner up over the filling and tuck it in tightly, then fold both side corners toward the center and roll up the wrapper to seal. Repeat with the remaining wrappers and filling.
Pan-frying (recommended for best texture)
9. Pour about 2 tablespoons of sesame oil into a large skillet and swirl to coat the bottom. Heat over medium-high heat until shimmering.
10. Fry 4–5 egg rolls at a time (depending on pan size), cooking 3–4 minutes per side or until they’re a deep golden brown and crisp. Flip carefully to brown the other side. Add more sesame oil between batches as needed to keep the pan well coated.
11. Transfer finished egg rolls to a plate lined with paper towels to drain briefly. Serve warm with soy sauce or your favorite dipping sauce.
Tips, Variations and Storage
- Make the fried rice ahead of time and refrigerate it until ready to assemble. Cold filling is much easier to wrap.
- Swap chicken for diced ham, shrimp, tofu, or extra vegetables to vary the flavor. Leftover cooked proteins are perfect here.
- If you prefer to bake, brush each roll lightly with oil and bake at 400°F (200°C) for 12–15 minutes, turning once; note the texture will be less crisp than pan-fried.
- To reheat: bake in a 375°F (190°C) oven for 8–10 minutes or pan-fry briefly to restore crispness.
- These egg rolls freeze well. Freeze individually on a tray, then transfer to a freezer bag. Fry from frozen, adding a couple extra minutes per side.
This recipe makes approximately 20 egg rolls. Prep time is about 30 minutes, cook time about 15 minutes, and total time roughly 45 minutes. They’re ideal for parties, tailgates, or busy weeknights when you want something hand-held and delicious.
Enjoy these crunchy, savory egg rolls hot from the pan — they always disappear fast!