This Teriyaki Chicken Egg Rolls Recipe is crispy, savory, and packed with delicious flavor. The juicy chicken, crunchy vegetables, and sweet teriyaki sauce taste amazing together. I started making this Teriyaki Chicken Egg Rolls Recipe for family movie nights, and everyone loved them instantly.
They are easy to prepare and perfect for sharing. If you want a fun appetizer or quick dinner idea, this recipe is always a great choice. Learning How to make Teriyaki Chicken Egg Rolls at home is easier than you think.
Why I Love Making This Teriyaki Chicken Egg Rolls
I love making these egg rolls because they are crispy outside and flavorful inside. The sweet teriyaki sauce gives every bite a delicious taste.
My family enjoys these during weekend dinners and game nights. The kitchen smells amazing while they fry. Everyone gathers around waiting for the first batch.
Another reason I enjoy this Teriyaki Chicken Egg Rolls Recipe is how flexible it is. You can add different vegetables, spices, or dipping sauces easily.
These egg rolls also freeze well, which helps during busy weeks. I often make extra for quick lunches later.
Equipment List
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Small bowl for sealing wrappers
- Deep frying pan or air fryer
- Paper towels
- Tongs
Recipe Overview
- Recipe Name: Teriyaki Chicken Egg Rolls Recipe
- Servings: 12 egg rolls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Course: Appetizer
- Cuisine: Asian-American
- Calories: 220 kcal per serving
Ingredients You Need for Teriyaki Chicken Egg Rolls Recipe
- 2 cups cooked chicken, shredded
- 1 cup cabbage, finely shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- 1 egg, beaten for sealing
- Vegetable oil for frying
Step-by-Step Guide
1. Prepare the filling ingredients
Place shredded chicken, cabbage, carrots, and green onions into a large bowl. Prepare all ingredients before cooking. This makes the filling process faster and easier later.
2. Cook the vegetables
Heat sesame oil in a large skillet over medium heat. Add garlic and ginger first. Stir for one minute until fragrant. Add cabbage and carrots, then cook until slightly soft.
3. Add the chicken and sauces
Add shredded chicken into the skillet with the vegetables. Pour in teriyaki sauce and soy sauce. Stir everything well until the chicken becomes warm and coated with flavor.
4. Cool the filling slightly
Remove the skillet from the heat and let the filling cool for several minutes. Warm filling can make the wrappers soggy and harder to roll properly.
5. Fill the egg roll wrappers
Lay one egg roll wrapper on a flat surface like a diamond shape. Spoon filling near the center. Avoid overfilling because the wrappers may break during cooking.
6. Roll and seal the egg rolls
Fold the bottom corner over the filling tightly. Fold in the sides next. Roll upward carefully until closed. Brush beaten egg along the edge to seal completely.
7. Heat the oil
Pour vegetable oil into a deep frying pan and heat over medium-high heat. The oil should be hot enough for frying but not smoking before adding egg rolls.
8. Fry until crispy
Carefully place egg rolls into the hot oil in small batches. Fry for three to four minutes per side until golden brown and crispy outside.
9. Drain and serve
Transfer cooked egg rolls onto paper towels to remove extra oil. Serve warm with extra teriyaki sauce, sweet chili sauce, or soy sauce for dipping.
Expert Tips & Variations
- Use rotisserie chicken for faster preparation.
- Add bean sprouts for extra crunch.
- Try ground chicken instead of shredded chicken.
- Air fry at 390 degrees Fahrenheit for a lighter version.
- Add red pepper flakes for spicy flavor.
- Do not overfill wrappers to prevent tearing.
- Keep wrappers covered with a damp towel while rolling.
- Use avocado oil for frying if preferred.
History or Fun Fact About the Dish
Egg rolls became popular in American Chinese restaurants during the early twentieth century. They were inspired by traditional Chinese spring rolls but became larger and crispier over time.
Teriyaki sauce comes from Japanese cooking and combines sweet and savory flavors beautifully. Mixing teriyaki chicken with crispy egg rolls creates a delicious fusion dish loved by many families today.
Pairings & Complementary Recipes
These egg rolls taste wonderful with fried rice or vegetable lo mein. I also enjoy serving them beside a fresh cucumber salad.
For dipping sauces, sweet chili sauce and spicy mayo work perfectly. A side of steamed broccoli also balances the crispy texture nicely.
If you want a complete meal, pair these egg rolls with miso soup or Asian-style noodles. They fit beautifully into party platters too.
Occasion or Event Ideas
This Teriyaki Chicken Egg Rolls Recipe is perfect for family dinners, game nights, and birthday parties. Guests always grab them quickly from the serving tray.
I also make them during holiday gatherings because they are easy to share. They work well for potlucks, movie nights, and casual weekend lunches.
These crispy egg rolls make fun appetizers for celebrations or simple homemade snacks after school.
Storage and Reheating Tips
- Store leftovers in an airtight container for up to four days.
- Reheat in the oven at 375 degrees Fahrenheit until crispy.
- Air fry leftovers for five minutes for best texture.
- Avoid microwaving because wrappers may become soft.
- Freeze uncooked egg rolls for up to two months.
- Fry directly from frozen, adding extra cooking time.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 18 g |
| Protein | 14 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Sodium | 480 mg |
| Fiber | 2 g |
Health Benefits
This Teriyaki Chicken Egg Rolls Recipe includes protein from chicken and vitamins from fresh vegetables. Cabbage and carrots provide fiber and important nutrients for your body. Making egg rolls at home also helps control the ingredients and cooking methods.
You can use less oil or air fry them for a lighter option. Homemade meals often feel fresher and more balanced than takeout versions.
FAQs about Teriyaki Chicken Egg Rolls Recipe
Can I bake these egg rolls instead of frying them?
Yes, you can bake them for a lighter version. Brush the egg rolls lightly with oil and bake at 400 degrees Fahrenheit until crispy and golden brown.
How to make Teriyaki Chicken Egg Rolls extra crispy?
Make sure the filling cools before rolling the wrappers. Hot filling creates moisture inside. Frying in properly heated oil also helps create a crisp texture.
What are the best Ingredients for Teriyaki Chicken Egg Rolls?
Fresh cabbage, shredded chicken, garlic, ginger, and good teriyaki sauce create the best flavor. Using fresh ingredients improves both texture and taste greatly.
Can I freeze homemade egg rolls?
Yes, these egg rolls freeze very well. Place uncooked rolls on a tray first, freeze until firm, then transfer them into freezer-safe bags.
What dipping sauces work best with these egg rolls?
Sweet chili sauce, soy sauce, spicy mayo, and extra teriyaki sauce all taste delicious. Each sauce adds a different flavor to the crispy egg rolls.
Final Thoughts
This Teriyaki Chicken Egg Rolls Recipe is crispy, flavorful, and fun to make at home. The sweet teriyaki chicken filling makes every bite delicious and satisfying.
These egg rolls work perfectly for parties, family dinners, or simple snacks. Once you learn How to make Teriyaki Chicken Egg Rolls, they may become one of your favorite homemade appetizers too.
Teriyaki Chicken Egg Rolls Recipe
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Small bowl for sealing wrappers
- Deep frying pan or air fryer
- Paper towels
- Tongs
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cabbage, finely shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- 1 egg, beaten for sealing
- vegetable oil, for frying
Instructions
Prepare the filling ingredients
- Place shredded chicken, cabbage, carrots, and green onions into a large bowl. Prepare all ingredients before cooking. This makes the filling process faster and easier later.
Cook the vegetables
- Heat sesame oil in a large skillet over medium heat. Add garlic and ginger first. Stir for one minute until fragrant. Add cabbage and carrots, then cook until slightly soft.
Add the chicken and sauces
- Add shredded chicken into the skillet with the vegetables. Pour in teriyaki sauce and soy sauce. Stir everything well until the chicken becomes warm and coated with flavor.
Cool the filling slightly
- Remove the skillet from the heat and let the filling cool for several minutes. Warm filling can make the wrappers soggy and harder to roll properly.
Fill the egg roll wrappers
- Lay one egg roll wrapper on a flat surface like a diamond shape. Spoon filling near the center. Avoid overfilling because the wrappers may break during cooking.
Roll and seal the egg rolls
- Fold the bottom corner over the filling tightly. Fold in the sides next. Roll upward carefully until closed. Brush beaten egg along the edge to seal completely.
Heat the oil
- Pour vegetable oil into a deep frying pan and heat over medium-high heat. The oil should be hot enough for frying but not smoking before adding egg rolls.
Fry until crispy
- Carefully place egg rolls into the hot oil in small batches. Fry for three to four minutes per side until golden brown and crispy outside.
Drain and serve
- Transfer cooked egg rolls onto paper towels to remove extra oil. Serve warm with extra teriyaki sauce, sweet chili sauce, or soy sauce for dipping.
Notes
- Use rotisserie chicken for faster preparation
- Add bean sprouts for extra crunch
- Air fry at 390 degrees Fahrenheit for a lighter version
- Do not overfill wrappers to prevent tearing
- Keep wrappers covered with a damp towel while rolling
- Store leftovers in an airtight container for up to four days
- Reheat in the oven or air fryer for crispy texture
- Serve with sweet chili sauce, spicy mayo, or soy sauce
