These egg rolls deliver the perfect balance of textures—crispy golden wrappers giving way to a gooey, cheesy center with savory chicken.
I developed this method to ensure the filling stays perfectly sealed while frying, and the result is consistently crispy every time. The cheese melts into stretchy strands that pair beautifully with the tender chicken.
Ingredients for Chicken and Cheese Egg Roll
Crispy golden wrappers meet melty cheesy chicken in every bite with these ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chicken 🍗 | 1 lb | Lean or regular, cooked and drained |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp or mild, your preference |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | For extra meltiness |
| Egg Roll Wrappers 🥟 | 12 sheets | Thawed if frozen |
| Green Onions 🧅 | ½ cup | Thinly sliced, green parts only |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for filling |
| Soy Sauce 🫒 | 2 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tsp | Toasted variety for depth |
| Ginger Root 🌿 | 1 tbsp | Fresh, finely grated |
| Cornstarch 🌾 | 1 tbsp | For sealing wrappers |
| Neutral Oil 🫒 | 3 cups | For deep frying, like vegetable or canola |
| Salt 🧂 | ½ tsp | To taste in filling |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
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The cheese blend is critical here. Sharp cheddar gives you that tangy depth, while Monterey Jack ensures the stretchy melt we all love. For the chicken, ground chicken (not turkey) stays juicy and absorbs the seasonings better. Most Asian markets carry high-quality egg roll wrappers, but the freezer section at Kroger or Walmart works fine. Look for wrappers labeled specifically for egg rolls, not spring rolls.
No Monterey Jack? Pepper Jack adds a nice kick (reduce the black pepper slightly). For a richer filling, swap half the cheddar for Gruyère. Can’t find egg roll wrappers? Spring roll wrappers are thinner and crisp up faster—adjust fry time accordingly. The soy sauce can be replaced with tamari for gluten-free, but it’s slightly thicker, so thin it with a splash of water.
Assembled egg rolls freeze beautifully for up to 3 months (seal tightly to prevent freezer burn). Fry from frozen, adding 1-2 minutes extra cooking time. Leftover filling keeps 3-4 days in the fridge—great for a quick batch of quesadillas or stuffed peppers.
Why You’ll Love This Recipe
- No Fuss Assembly: Honestly, it’s just ground chicken, cheese, and a quick roll in the wrapper—no fancy techniques required.
- Melty Cheese Burst: That first bite with the gooey cheddar and Monterey Jack oozing out? Pure comfort in every crunch.
- Crowd-Pleasing App: I serve these at parties, and they’re always the first to disappear. Even my picky nephew grabs seconds.
- Budget Stretch: Ground chicken and basic cheeses keep costs low, and one batch makes enough to freeze for later.
Step-by-Step Instructions for Chicken and Cheese Egg Rolls
Master the technique for achieving that perfect crispy exterior with a gooey cheese center every time.
Step 1: Prepare the Savory Chicken and Cheese Filling
In a large skillet over medium-high heat, cook the 1 lb Ground Chicken until no longer pink, breaking it into small pieces. Drain any excess liquid, then return to heat.
Add the 3 cloves Garlic Cloves, 1 tbsp Ginger Root, 2 tbsp Soy Sauce, 1 tsp Sesame Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Stir-fry for 2-3 minutes until fragrant. Remove from heat and fold in the 1.5 cups Shredded Cheddar Cheese, 1 cup Shredded Monterey Jack Cheese, and 0.5 cup Green Onions. Let cool slightly.
Step 2: Assemble the Egg Rolls with Precision
Lay a 12 sheets Egg Roll Wrapper in a diamond shape. Place 2 tablespoons of the chicken and cheese mixture near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
Mix the 1 tbsp Cornstarch with 2 tablespoons of water to create a slurry. Brush the edges of the wrapper with the slurry to seal tightly, pressing firmly to prevent leaks during frying. Repeat with remaining wrappers and filling.
Step 3: Fry to Golden Crispy Perfection
Heat the 3 cups Neutral Oil in a deep pot to 350°F. The oil is ready when a small piece of wrapper sizzles immediately upon contact. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until they reach a deep golden brown color.
Use a slotted spoon to transfer the egg rolls to a paper towel-lined plate to drain excess oil. The exterior should be crisp and the cheese inside fully melted and gooey. Avoid overcrowding the pot, as this lowers the oil temperature and results in greasy egg rolls.
Step 4: Serve Immediately While Hot
Let the egg rolls rest for 2 minutes to allow the filling to set slightly. The contrast of the crispy wrapper and the melty cheese center is best enjoyed fresh from the fryer.
Serve whole or slice diagonally for presentation. The filling should be piping hot with the cheese stretching slightly as you pull the pieces apart. These are best consumed immediately while the textures are at their peak.
Pro Tips For Making Chicken And Cheese Egg Roll
- Pre-cook the chicken: Brown the ground chicken first and drain well—I learned this the hard way after biting into a soggy egg roll from excess moisture.
- Drain the cheese: Pat the shredded cheddar and monterey jack with a paper towel to remove excess oil, or you’ll end up with greasy wrappers.
- Seal tightly: Use a tiny bit of water on the corners of the egg roll wrappers to guarantee they stick shut while frying.
- Fry in batches: Skip the crowding—fry 2-3 at a time so they crisp up evenly instead of steaming in the pan.
Perfect Pairings for chicken and cheese egg roll
Dipping Sauces
Sweet chili sauce is my go-to—its sweet-spicy balance complements the savory filling perfectly. I use Mae Ploy brand for consistent quality. Thin with a splash of rice vinegar for extra tang.
Side Dishes
Steamed jasmine rice provides a neutral base that soaks up any stray cheese. For texture contrast, serve with cucumber salad—toss 2 cups thinly sliced cucumbers with 1 tbsp rice vinegar and ½ tsp sesame seeds. 🥗
Beverage Pairings
An ice-cold Asian lager like Sapporo or Singha cuts through the richness beautifully. For non-alcoholic, lychee iced tea offers a floral contrast to the savory flavors.
Fresh Garnishes
Top with extra green onions and sesame seeds right before serving. A drizzle of sriracha adds heat for those who want it. I keep a small bowl of crushed red pepper flakes on the table. 🌶️
Party Platter
Arrange on a platter with lettuce leaves for wrapping. Add pickled vegetables like carrots and daikon for acidity. The colors make for an impressive spread.
Nutrition Facts
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 15-20 minutes, flipping halfway. They won’t be as crispy but will still be delicious.
What if my egg rolls burst while frying?
This usually means the filling was too hot or the wrapper wasn’t sealed tightly. Let the filling cool slightly and press edges firmly with the cornstarch slurry.
Can I make these gluten-free?
Use gluten-free egg roll wrappers and tamari instead of soy sauce. Check all labels to ensure no hidden gluten.
How do I keep them crispy after frying?
Place on a wire rack instead of paper towels to prevent steam buildup. Serve immediately for the best texture.
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