Recipe: Egg Rolls
Recipe: Egg Rolls is a medium Chinese-American recipe that serves 4. 200 calories per serving. Recipe by Stephvnie Tea on YouTube.
Prep: 20 min | Cook: 7 min | Total: 37 min
Cost: $9.87 total, $2.47 per serving
Ingredients
- 3 cloves Garlic (minced)
- 1 pound Ground Chicken (lean, fresh)
- 1 teaspoon Salt
- 1 teaspoon White Pepper (lots of flavor)
- 1 small Onion (diced)
- 1 medium Carrot (peeled and shredded)
- 2 stalks Celery (thinly sliced)
- 2 cups Cabbage (thinly sliced)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Chicken Bouillon (powdered)
- 2 tablespoons All-Purpose Flour (for sealing paste)
- 2 tablespoons Water (room temperature, for paste)
- 12 pieces Spring Roll Wrappers (store‑bought egg‑roll wrappers)
- 2 cups Vegetable Oil (for deep frying, high smoke point)
Instructions
Prep Vegetables
Mince the garlic cloves, dice the onion, peel and shred the carrot, thinly slice the celery, and thinly slice the cabbage. Set everything aside in a large mixing bowl.
Time: PT5M
Cook Chicken and Aromatics
Heat 1 tablespoon of vegetable oil in a skillet over medium‑high heat. Add the minced garlic and stir‑fry for 15 seconds, then add the ground chicken. Season with 1 tsp salt and 1 tsp white pepper. Cook, breaking up the meat, until no longer pink.
Time: PT3M
Temperature: Medium‑high
Add Vegetables & Seasonings
Add the diced onion and all the prepared vegetables to the pan. Sprinkle with onion powder, garlic powder, chicken bouillon, and an extra pinch of white pepper. Stir‑fry for about 2 minutes until the vegetables are just tender.
Time: PT2M
Temperature: Medium
Cool the Filling
Turn off the heat and transfer the filling to a wide plate. Allow it to cool completely (about 5 minutes) before sealing the rolls.
Time: PT5M
Make Flour Paste
In a small bowl, combine 2 tbsp all‑purpose flour with 2 tbsp water. Stir until a thick, sticky paste forms. This will be used to seal the wrappers.
Time: PT1M
Assemble Egg Rolls
Lay one spring‑roll wrapper on a clean surface in a diamond shape. Place a second wrapper on top, forming a triangle with the two “wings” sticking out. Spoon 2‑3 tbsp of the cooled filling onto the center. Fold the left and right wings toward the center, then roll tightly, tucking the ends under. Brush the seam with the flour paste to seal.
Time: PT5M
Freeze (Optional)
If making a large batch, place the sealed rolls on a parchment‑lined tray, freeze until solid (about 30 minutes), then transfer to a zip‑top bag for storage.
Time: PT30M
Fry Egg Rolls
Heat the remaining oil in a deep fryer or pot to 350°F. Carefully lower a few rolls at a time using tongs. Fry for 3–5 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
Time: PT5M
Temperature: 350°F
Serve
Serve the hot egg rolls immediately with your favorite dipping sauce (soy sauce, sweet chili, or plum sauce).
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains meat, Can be made gluten‑free with rice paper wrappers
Allergens: Wheat (wrapper), Egg (some wrappers contain egg), Soy (oil may be soy‑based)
Ingredient Substitutions
- Instead of Garlic: Garlic paste
- Instead of Ground Chicken: Ground turkey, Ground pork
- Instead of Salt: Kosher salt
- Instead of White Pepper: Black pepper
- Instead of Onion: Shallot
- Instead of Carrot: Daikon radish
- Instead of Celery: Fennel stalks
- Instead of Cabbage: Napa cabbage
- Instead of Onion Powder: Granulated onion
- Instead of Garlic Powder: Granulated garlic
- Instead of Chicken Bouillon: Chicken stock cube
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Spring Roll Wrappers: Rice paper (different texture)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Chef Knife
- Grater or Julienne Peeler (optional)
- Mixing Bowl
- Skillet or Wok
- Spatula or Wooden Spoon
- Pastry Brush (optional)
- Deep Fryer or Heavy‑Bottom Pot
- Thermometer
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Cool the filling completely before sealing.
- Seal the wrapper with a thick flour‑water paste to prevent leaks.
- Maintain oil temperature at 350°F for a crisp, non‑greasy result.
Chef Tips from the Video
- Use a high‑smoke‑point oil like peanut or canola for the crispiest texture.
- Add a pinch of sugar to the filling for a subtle caramelized flavor.
- For extra crunch, lightly coat the assembled rolls with a thin layer of cornstarch before frying.
Troubleshooting
Filling is too wet and makes the wrapper soggy.
Drain excess liquid with a slotted spoon and let the filling sit for a few minutes before sealing.
Wrapper tears during rolling.
Keep the wrappers covered with a damp cloth and work quickly; use the flour paste generously on seams.
Egg rolls are greasy or not golden.
Check oil temperature with a thermometer; if below 350°F, the coating will absorb oil. Fry in small batches to keep temperature steady.
Storage
Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes.
Freezer: Uncooked, sealed egg rolls freeze well for up to 2 months. Fry directly from frozen, adding an extra minute to cooking time.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the filling and freeze it in portioned bags; thaw before assembling.
- Assemble rolls and freeze solid before frying for quick weeknight meals.
Frequently Asked Questions
What is the cultural significance and history of chicken egg rolls in Chinese‑American cuisine?
Egg rolls were popularized by Chinese immigrants in the United States in the early 20th century as a portable, fried snack. Over time they evolved from traditional Cantonese spring rolls, becoming larger, thicker, and often filled with meat for American palates.
What are the traditional regional variations of egg rolls in Chinese cuisine?
In southern China, spring rolls are thinner and usually contain only vegetables. In Cantonese‑style American Chinese restaurants, egg rolls are larger, deep‑fried, and commonly include pork or chicken, giving them the hearty texture seen in this recipe.
How are restaurant‑style egg rolls traditionally served in Chinese‑American restaurants?
They are typically served hot and crisp on a platter with dipping sauces such as sweet chili, soy‑vinegar, or plum sauce. They are often presented as an appetizer to share with the table.
What occasions or celebrations are egg rolls associated with in Chinese‑American culture?
Egg rolls appear at family gatherings, Chinese New Year celebrations, and as party appetizers in Chinese‑American restaurants because they are easy to share and fry in large batches.
What authentic ingredients are used in traditional Chinese‑American egg rolls versus acceptable substitutes?
Authentic recipes use wheat‑based spring‑roll wrappers, ground pork or chicken, cabbage, carrots, and bean sprouts. Substitutes include rice‑paper wrappers for gluten‑free versions, ground turkey for leaner meat, and added soy sauce for extra umami.
What other Chinese‑American dishes pair well with restaurant‑style chicken egg rolls?
They pair nicely with fried rice, lo mein, or a light broth such as hot and sour soup. A crisp cucumber salad with sesame dressing balances the richness of the fried rolls.
What are the most common mistakes to avoid when making chicken egg rolls at home?
Common errors include over‑filling the wrapper, not cooling the filling before sealing, and frying at the wrong temperature. Each leads to soggy seams or greasy rolls.
Why does this recipe use a flour‑water paste to seal the egg rolls instead of egg wash?
A thick flour‑water paste creates a stronger, heat‑resistant bond that stays tacky during deep frying, preventing the seam from opening. Egg wash can become watery and cause leaks.
Can I make the chicken egg rolls ahead of time and how should I store them?
Yes. Assemble the rolls, freeze them on a tray, then transfer to a zip‑top bag. Fry directly from frozen, adding an extra minute to the cooking time, or refrigerate for up to 3 days and reheat in the oven.
What does the YouTube channel Stephvnie Tea specialize in?
The YouTube channel Stephvnie Tea focuses on home‑cooked Asian comfort foods, often sharing family recipes, restaurant‑style techniques, and tips for making classic dishes accessible to everyday cooks.
How does the YouTube channel Stephvnie Tea's approach to Chinese‑American cooking differ from other cooking channels?
Stephvnie Tea emphasizes personal family stories, step‑by‑step visual hacks (like splitting wrappers), and practical make‑ahead strategies, whereas many channels focus on high‑production plating without the behind‑the‑scenes restaurant tricks.
Last updated: August 30, 2026
