The Crispy Chicken Egg Roll is a perfect meal, snack or appetizer the entire family will love.

Filled with ground chicken and baked to a crispy perfection, you can enjoy them on their own or pair with lettuce wraps, stir-fry, or freeze for later!

Crispy Chicken Egg Roll

You can enjoy these Crispy Chicken Egg Rolls baked or air fried giving them versatility in your meal prep.

I love making these Crispy Chicken Egg Rolls in the oven since I can make a bunch of them at one time and then freeze for later.

Since my family enjoys them, I make them in bulk to always have on hand to pop out of the freezer and re-heat.

No matter how you make them, they are delicious; you will have everyone begging you for this easy recipe.

@jasperandwillow
Healthyish Crispy Chicken Eggrolls #foodswapsforweightloss #foodswaps #simpleeasyrecipes #easyrecipeforyou
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Ingredients

Chicken. For this recipe I used ground chicken. But for the sake of saving time, you can also do a shredded chicken, or even a rotisserie chicken.
Egg Roll Wraps. These wraps are amazing and they are so easy to work with. Best part is they get super crispy when baked.
Vegetables. I used a premade bag of Coleslaw mix but you can use your favorite cabbage mix to add such as broccoli slaw or shredded brussels sprouts.
Spices. Soy sauce, ginger paste, garlic powder, onion powder, salt & pepper to taste.

How To Make Baked Crispy Chicken Egg Rolls

Pre-heat the oven. Pre-heat the oven to 425 degrees.
Prepare the meat. In a skillet on medium to high heat, add olive oil into the pan and the ground chicken.
Add spices. Toss in the garlic powder, onion powder, salt and pepper to taste. Cook until meat is browned.
Toss in the veggies. When the meat is cooked, toss in the bag of cabbage mix of your choice. Layer in the spices again plus the soy sauce and ginger paste.
Let it cook. Allow the mix to cook for 8-10 minutes on the stovetop or until the veggies are no longer raw.
Fill your wraps. Place an egg roll wrapper on a clean surface in a diamond shape. Place two tablespoons of the filling crosswise in the center of the bottom half of the wrapper. Fold the bottom corner over the filling and roll snugly halfway to cover the filling.
Seal the wrap. Dip your in water and moisten the edges of the wrapper. Fold in both sides snugly against filling. Roll and seal top corner. Lay seam side down on a pan ready to go into the oven.
To get it crispy. Spray the tops of the egg rolls with cooking spray or brush with oil. Place in the oven for 12-15 minutes or until crispy.
Serve or Freeze. You can enjoy the egg rolls now or let them cool and freeze for later.

Freezing Instructions

They are great to make in a large batch and keep in the freezer for days or nights when you don’t want to cook. I have these on hand for my hungry kids or an easy lunch to grab when I don’t feel like cooking.

Another reason why I love making and freezing them is that you can pull only what you need out of the freezer and they are easy to reheat.

To freeze your chicken egg rolls, assemble and air fry or bake as instructed. Once they are done, allow the egg rolls to cool completely and then transfer them into an air tight container or freezer bag.

Reheat Instructions

For the sake of time. I love reheating egg rolls in the air fryer. They reheat super quick and keep their crispy outside.

But if you are going to make it a night time meal, reheating in a bigger batch in the oven may be your best option.

To reheat in the air fryer:

Preheat the air fryer to 300 F.
Place the egg rolls in the air fryer basket in a single layer and cook for 3-5 minutes, or until reheated to your liking.

To reheat in the oven:

Preheat the oven to 350 F.
Arrange the egg rolls in a single layer on a baking sheet and bake for 2-3 minutes, flip and bake 2-3 more minutes.