Golden, crunchy egg rolls filled with juicy shredded chicken and crisp vegetables, each dipped in a sweet and spicy chili sauce. These crowd-pleasing appetizers are perfect for gatherings, snacks, or game day.

Why You’ll Love This Recipe

Irresistibly crispy: Light, flaky wrappers holding a flavorful chicken and veggie filling.
Sweet-spicy dip: Homemade chili sauce delivers the perfect balance of sweetness and heat.
Versatile snack: Serve as appetizers, party bites, or alongside ramen or rice bowls.
Make-ahead ready: Assemble early and fry or bake just before serving for optimal crunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shredded cooked chicken (rotisserie or leftover)
Egg roll wrappers
Shredded cabbage and carrots
Green onions
Garlic and ginger
Soy sauce
Sesame oil or vegetable oil
Sweet chili sauce ingredients (or store-bought):
- Sugar or honey
- Rice vinegar
- Chili flakes or garlic, finely chopped
- Water or cornstarch slurry

directions

Prep the filling: In a skillet over medium heat, sauté garlic and ginger in sesame oil until fragrant (about 30 seconds). Add shredded chicken, cabbage, carrots, and green onions. Stir in soy sauce and cook until vegetables are just tender—about 2–3 minutes. Cool slightly.
Wrap: Place 2 tablespoons of filling on each egg roll wrapper. Fold bottom corner over filling, fold in sides, and roll tightly; seal edges with a water or cornstarch slurry.
Fry or bake:
- To fry: Heat oil (2–3 in deep) to 350 °F (175 °C). Fry egg rolls in batches until golden and crisp (3–4 minutes), turning occasionally. Drain on paper towels.
- To bake: Lightly brush with oil and bake at 400 °F (200 °C) for 15–18 minutes, turning halfway, until golden.
Make the sauce: Combine chili flakes, sugar (or honey), rice vinegar, and garlic in a saucepan. Add water or slurry and simmer until thickened. Cool slightly.
Serve: Offer egg rolls warm with sweet chili sauce on the side for dipping.

Servings and timing

Servings: Makes 12–16 egg rolls
Prep time: 20 minutes
Cook time: 18 minutes (plus oil heating)
Total time: Approximately 40 minutes

Variations

Vegetarian version: Substitute chicken with tofu, tempeh, or extra vegetables.
Spicy filling: Add Sriracha or chili garlic sauce into the filling.
Alternate wrappers: Use rice paper wrappers for a gluten-free option.
Sauce twist: Mix sweet chili sauce with lime juice or orange zest for a citrusy note.

storage/reheating

Storage: Cool completely and refrigerate in an airtight container for up to 2 days.
Reheating: Re-crisp in a 375 °F (190 °C) oven or air-fryer for 5–7 minutes. Reheat sauce gently on stovetop.

FAQs

Can I prep the egg rolls ahead of time?

Yes—assemble and refrigerate them for up to 4 hours before cooking. Freeze raw egg rolls for up to 1 month; cook straight from frozen.

How can I make them extra crispy?

Double-fry briefly or bake and then pan-fry in oil for added crunch.

Is it necessary to fry in oil?

No—baking works well. Use a light oil spray for increased crispness.

Can I freeze leftovers?

Yes—store cooked egg rolls in the freezer for up to 2 months. Reheat in an oven to crisp.

What dipping sauces work besides sweet chili?

Serve with soy ginger sauce, hoisin, spicy mayo, or peanut sauce for variation.

How do I prevent wrappers from falling apart?

Use egg roll–specific wrappers, seal edges properly, and ensure oil is hot before frying.

Can I make these gluten-free?

Yes—use gluten-free wrappers and tamari instead of soy sauce.

How do I get a golden brown outside?

Maintain oil temperature around 350 °F and avoid overcrowding during frying.

Can I bake them on a wire rack?

Yes—placing rolls on a rack allows hot air circulation so they crisp evenly.

What leftovers pair well with these?

Serve alongside fried rice, steamed veggies, or a crisp Asian slaw.

Conclusion

Crispy Chicken Egg Rolls with Sweet Chili Sauce offer a satisfying crunch, savory filling, and sweet-spicy dip in one irresistible bite. Easy to customize and perfect for any occasion.

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