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This chicken and cheese egg roll recipe delivers the perfect balance of crispy, golden wrappers and melty, flavorful filling—just like your favorite takeout, but made at home. The secret lies in a foolproof wrapping technique and high-heat cooking that ensures every bite stays crunchy while the inside remains tender and gooey. I’ve perfected this recipe over years of testing, and it’s now a crowd-pleaser for game days, parties, or a quick weeknight dinner.
The filling combines juicy shredded chicken, sharp cheddar cheese, and a blend of aromatics like garlic, ginger, and green onions, all bound together with a light egg wash for cohesion. Wrapping them tightly in wonton wrappers ensures they hold their shape during cooking, whether you choose to pan-fry, air-fry, or deep-fry for that classic crispiness. The result? A crispy exterior that shatters slightly with each bite, giving way to a creamy, savory center that’s impossible to resist.
What sets this recipe apart is its versatility—serve these egg rolls as a standalone appetizer, part of a larger Asian-inspired spread, or even as a main course with a side of sweet chili or soy-ginger dipping sauce. The method is designed to be beginner-friendly, with clear steps to avoid common mistakes like soggy wrappers or uneven cooking. Once you try these, you’ll never buy takeout again.
Ready in under 45 minutes, this recipe is perfect for meal prep or last-minute gatherings. The filling can be prepped ahead, and the egg rolls can be frozen and cooked straight from the freezer—just add a few extra minutes to the cooking time. Let’s get started on creating your next favorite crispy, cheesy comfort food.
Ingredients for chicken and cheese egg roll
Twelve simple ingredients transform into crispy, cheesy egg rolls that taste like takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 24 pieces | Square, store-bought or homemade |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Skinless, shredded or finely chopped |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Fresh Ginger 🌿 | 1 tbsp | Grated or finely chopped |
| Soy Sauce 🍶 | 2 tbsp | Light or regular |
| Sesame Oil 🫒 | 1 tbsp | For aroma, not cooking |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 2 tbsp | For crispiness, mixed with water |
| Water 💧 | ¼ cup | For cornstarch slurry |
The wonton wrappers are the star—King Noodle or Taste of China brands are my go-to because they’re sturdy enough to hold the filling without tearing. If you’re using frozen wrappers, thaw them first by soaking in warm water for about 10 minutes, then pat dry with a paper towel. The cheese matters too—sharp cheddar melts beautifully and adds that tangy kick that takeout egg rolls are known for. I always buy a block and shred it myself because pre-shredded cheese gets clumpy and doesn’t melt as smoothly.
No wonton wrappers? Spring roll wrappers work in a pinch, but they’re a bit trickier to fold. Short on time? Swap the shredded chicken for rotisserie chicken—just shred it finely and drain any excess liquid. The filling can be prepped ahead and stored in the fridge for up to 2 days, making it perfect for meal prep. For extra crispiness, toss the wrapped egg rolls in a cornstarch slurry (mix the cornstarch with water) before frying. And if you’re avoiding gluten, rice paper wrappers can be used, but they’ll need a bit more oil to crisp up properly.
These egg rolls reheat beautifully—just pop them in the oven at 375°F for 5-7 minutes to restore that crispy texture. They also freeze like a dream: wrap them tightly in foil or parchment paper, then freeze for up to 3 months. To cook from frozen, add an extra 2-3 minutes to the frying time. For a healthier option, try air-frying at 390°F for 8-10 minutes, flipping halfway through. The secret to keeping them crispy? Don’t overcrowd the pan—fry in batches if needed.
Why You'll Love This Recipe
- No-Waste Ingredients: I swear by this recipe because it uses every bit of what’s in my fridge. That half-used bag of shredded cheddar? Perfect. The lone green onion sprouting in the drawer? Chopped and tucked inside. No sad leftovers staring at me—just pure, satisfying use of what I’ve got.
- Crispy-Creamy Magic: The secret’s in the egg wash and the sharp cheddar—crispy wrappers with a gooey, melty center every time. Honestly, I’ve tried other egg roll recipes, but this one delivers that perfect contrast without needing a deep fryer. (Yes, even on a Tuesday night.)
- Freezer-Friendly Flex: Make a batch on Sunday, freeze half, and boom—you’ve got a 30-second lunch for weeks. Microwave or pan-fresh, they reheat like they’re fresh out of the pan. My college-aged son lives for these; he’ll take them to work or toss them in a salad when he’s “too busy” to cook.
- Budget Boost: Chicken breast and cheddar stretch further than you’d think, especially when you’re folding in eggs and onions. I’ve fed four people for under $10 with this—no takeout guilt, just hearty, filling bites that actually taste homemade. (Not the prettiest, but the taste makes up for it.)
Step-by-step instructions for crispy chicken and cheese egg rolls
Let's make these golden, melty bites with perfect texture every time.
Prepare the Chicken Filling
In a large mixing bowl, combine the 1.5 lb boneless chicken breast, 0.5 cup green onions, 4 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, 0.5 tsp salt, and 0.25 tsp ground black pepper. Using your hands or a fork, break the chicken into small, even pieces and mix thoroughly until everything is well combined. You want the chicken to be finely chopped so it cooks evenly inside the egg rolls.
Next, add the 1.5 cups shredded sharp cheddar cheese and fold gently until just incorporated. The cheese should be evenly distributed but still visible in the filling. This ensures each bite has that perfect melty texture when you take a bite. Set this mixture aside while you prepare the wrappers.
Make the Cornstarch Slurry for Crispiness
In a small bowl, whisk together the 2 tbsp cornstarch and 0.25 cup water until completely smooth. This slurry is the secret to achieving that restaurant-quality crispiness on the outside of your egg rolls. The cornstarch creates a light, golden crust that stays crunchy even after frying.
Set this mixture aside while you prepare your work surface. I like to use a clean kitchen towel or parchment paper to keep the wrappers from sticking as you work. The key here is speed—you want to work efficiently so the wrappers don't dry out before you can fill and seal them.
Assemble the Egg Rolls
Beat the 2 whole large eggs in a shallow bowl until well combined. This egg wash will help seal the edges of your egg rolls and give them that beautiful golden color when fried. Lay out one wonton wrapper on your prepared surface and place about 1 tablespoon of the chicken filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides, and finally roll up the egg roll tightly. You want to create a neat, compact package that will hold its shape during frying. Dip the sealed edge in the egg wash and press gently to seal. Repeat with the remaining wrappers and filling, working quickly to keep everything fresh.
Fry to Golden Perfection
Heat the 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll want to use a deep-fry thermometer to monitor the temperature—it's crucial for even cooking. Once the oil is hot, carefully add the egg rolls in a single layer, being careful not to overcrowd the pan. This ensures they cook evenly and develop that beautiful golden color.
Fry for 3-4 minutes until the egg rolls are golden brown and crispy on all sides. Use a slotted spoon to carefully transfer them to a paper towel-lined plate. The oil temperature will drop slightly as you add each batch, so you may need to adjust the heat to maintain 350°F throughout the cooking process. Work in batches if needed to avoid overcrowding.
Finish with Sesame Oil and Serve
Once all the egg rolls are fried, transfer them to a serving platter. Drizzle lightly with 1 tbsp sesame oil and sprinkle with any remaining green onion slices for a pop of color and freshness. The sesame oil adds a subtle nutty aroma that complements the savory filling perfectly.
Serve immediately while they're still crispy and the cheese is melty inside. These egg rolls are best enjoyed fresh out of the fryer, with that perfect contrast of crunchy exterior and gooey, cheesy center. Pair them with sweet chili sauce or soy-vinegar dip for the ultimate appetizer experience.
Pro Tips For Making Chicken And Cheese Egg Roll
- Trim the Chicken Properly: Skip the thick slices—cut the chicken breast into ¼-inch strips against the grain for tender bites. I learned this the hard way after serving up rubbery egg rolls that made people chew like they were eating shoe leather. A sharp knife and a steady hand make all the difference.
- Prep Cheese Like a Pro: Grate the sharp cheddar fresh and drain it for 2 minutes in a sieve—this removes excess moisture that turns egg rolls soggy. Store-bought pre-shredded cheese has anti-caking agents that ruin texture, and no amount of draining fixes that.
- Don’t Overfill the Wrappers: Pack the filling into the center of each wonton wrapper like you’re rolling a burrito, not a football. Overstuffing cracks the seams when frying, and understuffing makes them floppy. Aim for 1 tablespoon of filling per wrapper—just enough to hold shape without bursting.
- Fry in Batches: Crowd the pan, and you’ll end up with greasy, unevenly cooked egg rolls. Fry 3-4 at a time in 350°F oil (use a thermometer—yes, even if your stovetop feels hot enough) until golden brown, then drain on a rack. The rack keeps them crispy, not soggy from sitting in their own oil.
Best sauces and condiments for these flavors
Sweet Chili Sauce
This classic pairing brings the perfect balance of sweetness and heat to cut through the richness of your egg rolls. I love using Huy Fong Sweet Chili Sauce—it’s the brand you’ll find at most grocery stores and has that ideal tangy-sweet flavor. For a homemade version, mix ½ cup ketchup, ¼ cup rice vinegar, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sriracha, and 1 tsp grated ginger. Simmer for 5 minutes until thickened, then cool before serving. 🌶️
Soy-Ginger Dip
A lighter, more savory option that highlights the egg rolls’ flavors without overpowering them. Whisk together ½ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, 1 clove minced garlic, and 1 tsp sesame oil. Let it sit for 10 minutes to allow the flavors to meld. This dip works beautifully with both the crispy egg rolls and any leftover filling. ✨
Spicy Mayo
For a creamy, spicy kick, blend ½ cup mayonnaise, 1 tbsp sriracha, 1 tbsp lime juice, 1 tsp honey, and ½ tsp garlic powder until smooth. This dip adds a cool contrast to the hot oil and melty cheese inside the egg rolls. I like to serve it on the side for guests who want to customize their heat level. 🔥
Plum Sauce
A fruity, slightly tangy option that adds a refreshing twist. Use store-bought Mae Ploy Plum Sauce or make your own by simmering 1 cup plum sauce concentrate (found in Asian markets), 2 tbsp soy sauce, and 1 tsp grated ginger for 5 minutes. The sweetness balances the savory filling beautifully, making it a crowd-pleaser for all ages. 💛
Sesame-Garlic Dipping Sauce
For a nutty, aromatic dip, mix ¼ cup soy sauce, 2 tbsp toasted sesame oil, 1 tbsp honey, 2 cloves minced garlic, and ½ tsp black pepper. Let it sit for 15 minutes to infuse the flavors. This sauce adds depth and pairs especially well with the sesame oil drizzled on top of the egg rolls. 🌿
Nutrition facts
Frequently asked questions
Can I use ground chicken instead of shredded chicken breast? Ground chicken works perfectly and actually helps the filling bind better. Just
How do I prevent the egg rolls from getting soggy?
Sogginess happens when moisture escapes during cooking. To avoid it, pat the chicken filling dry before assembling and use cornstarch slurry on both the wrappers and sealed edges. Also, fry in small batches at 350°F—overcrowding lowers oil temperature and causes steaming instead of crisping.
What's the best way to reheat leftover egg rolls?
For crispy results, place egg rolls on a baking sheet and bake at 375°F for 5-7 minutes. For extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—they'll turn rubbery. If reheating from frozen, add 2 extra minutes to the cooking time.
Can I make these egg rolls without deep-frying?
Yes! For a lighter version, try air-frying at 390°F for 8-10 minutes, flipping halfway. You can also bake them on a wire rack over a baking sheet at 400°F for 12-15 minutes, brushing with oil first. The texture will be different but still delicious—more like a baked wonton.
How do I make the filling stick together better?
Add 1 tablespoon of beaten egg or 1 teaspoon of cornstarch to the filling mixture. For extra binding, mix in 2 tablespoons of finely chopped water chestnuts or mushrooms. These ingredients absorb moisture and help hold the filling together during wrapping and cooking.