Sweet and Sour Chicken Egg Rolls

Chicken Egg Rolls bursting with tender chicken and vegetable filling enveloped in tantalizing sweet and sour sauce!

Just when you thought Chicken Egg Rolls couldn’t get any better – enter Sweet and Sour Chicken Egg Rolls!   These homemade egg rolls are the most delicious appetizer or meal and the best way to eat sweet and sour chicken!  These Chicken Egg Rolls can be baked or fried, are freezer friendly AND the filling is made extra fast with your food processor – no hand veggie chopping! 

lifting up a chicken egg roll from being dipped in sweet and sour sauce


Chicken Egg Rolls 

We kind of have a thing for egg rolls at our house.  From Sesame Chicken to Egg Rolls,  to Southwest Egg Rolls, to Philly Cheesesteak Egg Rolls – hands down everything tastes better cocooned in a crispy, crunchy shell – and these Sweet and Sour Chicken Egg Rolls are no exception!

As both Patrick and I started gobbling up these egg rolls, we couldn’t stop.  “These egg rolls are insane,” was Patrick’s emphatic approval.

I agree Patrick, I agree.

Because these aren’t just Chicken Egg Rolls but Sweet and Sour Chicken Egg Rolls.  They remind me of fried crispy Chinese wontons with sweet and sour sauce but with the added bonus of sweet and sour chicken filling.

They consist of stir fried chicken and vegetables that get enveloped in outrageously delicious sweet and sour sauce – so the filling is crazy delicious all on its own but becomes exponentially delicious as we wrap it in an egg roll wrapper and dunk it in more sweet and sour sauce.

In other words, the best Chicken Egg Rolls EVER!


The filling for these Chinese Chicken Egg Rolls is a combination of:

  • chicken
  • onions
  • garlic
  • snow peas
  • carrots
  • broccoli
  • bean sprouts
  • red bell pepper
  • canned pineapple chunks

To make this Chicken Egg Roll Filling extra easy, I use a pre-assembled package of stir fried vegetables with snow peas, carrots, broccoli, and bean sprouts.  This adds variety to the Chicken Egg Rolls but you can also hand pick your favorite vegetables if you prefer, just be sure they equal 12 oz. 

showing how to make Chicken Egg Rolls by pouring sauce into vegetables


Yes!  You may substitute the chicken for an equal amount of lean pork.  Be sure to drain your pork of excess grease so the filling doesn’t become soggy which will cause your egg roll wrappers to tear.


You can transform this Chicken Egg Rolls into Vegetarian Egg Rolls by substituting the chicken for extra firm tofu or your favorite plant-based protein, OR add mushrooms OR increase the volume of vegetables.


Step 1 –  Sweet and Sour Sauce:  To make these easy yet tantalizing Chicken Egg Rolls, start by making the sweet and sour sauce by whisking the the ingredients together and simmering until slightly thickened.  I used my sweet and sour sauce recipe from my Baked Sweet and Sour Chicken which has a gazillion positive reviews because it is way better than takeout which means so are these Chicken Egg Rolls!

Step 2 – Stir Fry:  Next, stir fry chicken, onions, pineapple and a medley of stir fry vegetables until crisp tender then stir in some of the sweet and sour sauce to infuse it with outrageously delicious flavor.

Step 3 – Chop Chicken and Vegetables: Next, add chicken and vegetables to your food processor and pulse until finely chopped (about 12 pulses).  This is my secret shortcut method I use in all my egg roll recipes, my potstickers and Wonton Soup recipe because it creates the perfect consistency without any hand chopping in seconds!  If you don’t have a food processor, you can certainly chop by hand.

a collage showing how to make chicken egg rolls by chopping filling in a food processor then showing how to wrap chicken egg rolls in egg roll wrappers by folding up the bottom then the sides, then rolling up

How to Wrap Egg Rolls

Folding Chicken Egg Rolls is super easy so please don’t be intimated!  It might take you a couple to get the hang of it, but then you will be an egg roll wrapping pro.

Step 1 – Prepare Surface:  Line your counter with parchment paper to place rolled chicken egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray.  Keep egg roll wrappers covered when you’re not using them so the don’t dry out and crack.

Step 2 – Add Filling: Position an egg roll wrapper with one point towards you. Place ¼ cup chicken filling centered in the bottom third of the wrapper.

Step 3 –  Fold:  Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll and squeezing out any excess air as you go.

Step 4 –  Seal:  Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling.   If your egg roll isn’t properly sealed, it will leak when cooking, so make sure it’s secure.

a pile of homemade chicken egg rolls on a plate with one cut open with the chicken filling spilling outt


I don’t fry much at my house because I think almost everything tastes just as good or almost as good baked.  And when I say almost everything, I ‘m talking to you Chicken Egg Rolls.

You just can’t achieve the same tantalizing, shatteringly crunch when you bake your egg rolls –  and if you are going to spend the time rolling your egg rolls, you might as well make them taste AH-MAZING and splurge a little, especially because I’m guessing you are making these egg rolls for a special occasion – like Game Day, parties or Christmas Eve or New Year’s – because they are New Year’s Eve worthy delicious.

Or at least Patrick and I think so.  And when my honest critic actually takes leftovers to work and is still talking about the recipe days later, you know it will cause even your toughest critic to sing your praises and your palate to beam with joy – pure joy – if you fry your Egg Rolls.


  1. Heat vegetable oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat.
  2. Gently add egg rolls in batches so they don’t overcrowd the pot.
  3. Fry egg rolls until golden brown, turning egg rolls a few times while frying.
  4. Drain on paper towels and repeat with remaining egg rolls.


  1. Preheat oven to 425 degrees F.
  2. Line egg rolls, seam side down, on baking sheet, so that they are not touching.
  3. Spray egg rolls with nonstick cooking spray.
  4. Bake for 10-15 minutes or until egg rolls are golden, flipping 2-3 times while baking,
  5. Broil a minute or so on each side for extra crispiness.

How to Reheat Egg Rolls

Chicken Egg rolls are best eaten when they are hot and the wrappers are still crispy BUT you can reheat leftover egg rolls – they just won’t be as crispy.  To reheat any leftover egg rolls, bake 15-20 minutes at 350 degrees or until heated through.

a stack of chicken egg rolls on a plate


Yes, Chicken Egg Rolls freeze very well!  Freezing is a wonderful option if:

  • you have leftover egg rolls
  • you want an easy dinner for later
  • you want a to eat one egg roll at a time for a snack
  • you want an easy appetizer that you just pull out and bake!


  1. Prepare and cook Chicken Egg Rolls according to directions.
  2. Let egg rolls cool COMPLETELY (you can place them on a baking sheet in the freezer to speed up the process).
  3. Wrap Egg Rolls individually in foil, then place multiple egg rolls in a freezer size plastic bag.
  4. When ready to serve, either fry as before straight out of the freezer (don’t defrost), OR bake from frozen per instructions, adding about 5 minutes to baking time.


You can either bake and fry your Chicken Egg Rolls and freeze OR make the filling, cover and refrigerate until ready to assemble egg rolls.  You cannot assemble the Chicken Egg Rolls in advance without cooking or else the wrappers will become soggy and tear.

up close of a hand picking up a Chinese chicken egg roll


Crunchy Chicken Egg Rolls are begging to be dipped and thankfully, we already have homemade sweet and sour sauce that we used in the filling – YAY for no double work!  The sweet and sour sauce is the PERFECT compliment to the crispy exterior and hearty filling.  Just try not to drink it.

Tips for Homemade Egg Rolls

  • Cover wrappers: Keep the egg roll wrappers covered in their packaging when not using or else they will dry out and tear easily.
  • Remove excess moisture:  Use a slotted spoon to remove the chicken and vegetables from the pan because you don’t want excess moisture in your egg rolls as this can make them soggy and easily tear.
  • Don’t overfill egg roll wrappers: I found ¼ cup to be ideal for rolling up my egg roll but if you find you can’t easily roll up and seal your chicken egg rolls, then use less filling.
  • Wrap tightly:  Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil and the egg roll cracking.
  • Seal egg rolls completely: It is important that the egg rolls are completely sealed otherwise oil can seep in and cause them to break while cooking.  If you find your egg roll wrappers aren’t sealing, it might be because the edges are too wet – don’t use too much water to seal.
  • Don’t overcrowd pant: be patient and cook just 4 chicken egg rolls at a time so they cook evenly.
  • Adjust heat: If you find your egg rolls are cooking too quickly and surpassing the golden brown, then lower heat.
dipping a chicken egg roll in sweet and sour sauce

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©Carlsbad Cravings by CarlsbadCravings.com

Sweet and Sour Chicken Egg Rolls

Sweet and Sour Chicken Egg Rolls bursting with tender chicken and vegetable filling enveloped in tantalizing sweet and sour sauce! These homemade egg rolls are the most delicious appetizer or meal and the best way to eat sweet and sour chicken!  They can be baked or fried, are freezer friendly AND the filling is made extra fast with your food processor – no hand veggie chopping! 
Servings: 16 egg rolls
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes

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  • 16 egg roll wrappers
  • 1 quart Vegetable oil

Chicken Egg Roll Filling

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts cut into thin strips*
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 12 oz. pkg. Stir Fry Vegetables with snow peas, carrots, broccoli, bean sprouts**
  • 1 red bell pepper, cored and sliced
  • 1 cup drained pineapple from 20 oz. can pineapple chunks in juice***

Sweet and Sour Sauce

  • 1/4 cup pineapple juice from 20 oz. pineapple chunks listed above
  • 1/2 cup red wine vinegar
  • 3/4 cups sugar
  • 3 tablespoons ketchup
  • 1 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon Sriracha/Asian hot red chili sauce
  • 2 teaspoons cornstarch


  • Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
  • In a large skillet, heat 1 tablespoon oil over high heat. Add chicken and onions and cook until chicken is mostly cooked through, approximately 3 minutes. Add vegetables and pineapple and stir fry over medium-high heat until vegetables are crisp-tender and chicken is cooked through, approximately 2-3 minutes. Add ¼ cup Sweet and Sour Sauce and mix to combine.
  • Using a slotted spoon (you don’t want extra moisture), add chicken/vegetables to your food processor and pulse until finely chopped (about 12 pulses).
  • Position an egg roll wrapper with one point towards you. Place ¼ cup filling centered in the bottom third of the wrapper. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
  • Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat. Fry egg rolls, 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
  • Serve with reserved Sweet and Sour Sauce. If your sauce has become too thick, simply stir in some water to thin.


*Chicken is much easier to slice when partially frozen.
**Cut large broccoli florets into bite size pieces.
***You will not use all of the pineapple or pineapple juice.

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Sweet and Sour Chicken Egg are the best egg rolls I’ve ever had with the best sweet and sour sauce! And made extra fast with the food processor. I am bringing these to all my holiday parties! #appetizer #NewYears #Christmas

©Carlsbad Cravings Original

Reader Interactions

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    • Jen says

      You are so welcome, enjoy!

    • Jen says

      You are welcome Kimberly, I think you will love them!

      • homie says

        They look DELICIOUS !!! The only thing is every time I make eggrolls
        the wrappers tear up ect , I follow the directions to a tea. I want to
        go to a Chinese store anyway any suggestions b/c I’m not a fan of
        grocery store wrappers.

        • Jen says

          Thank you Homie! One thing that might help is to place slightly damp cloth over the stack of egg rolls that you aren’t using. They can become more brittle and hard to work with if they become dry at all. Hope this helps!

  1. Teri Giese says

    One word sweetie:YYYYYYUUUUUMMMMMM!!!!!!!

  2. Dorothy Dunton says

    Hi Jen! S/S chicken is one of my favorites and wrapped in a crispy wonton takes it to a whole different level! The ease of preparation is an added bonus! I don’t fry food often but this has inspired me! 🙂

    • Jen says

      Hi Dorothy! I am glad you have been inspired 🙂 I think you will think they are worth it! Thank you!

  3. Katie says

    These were fantastic! My grand kids are visiting and I over heard them talking about how they never had egg rolls… really?? So I looked them up. Luckily ran across this recipe. while I have made them before? This is by far the easiest most delicious recipe I have tried. I love the use of the frozen veg’s. So easy to put together. Also loved the addition of the pineapple. I would have never thought of adding it. I’m sorry that I didn’t make the homemade sweet and sour sauce, but I will next time! Another outstanding recipe!

    • Jen says

      Hi Katie, sorry for my delayed response as I am just getting back from Lake Powell without any service but thank you so much for your comment! How thoughtful you are to make egg rolls for your grandkids after over hearing them – so fun! I always think egg rolls are such a fun food to share 🙂 I am so happy you found this recipe easy and delicious and enjoyed the addition of pineapple – I love pineapple so much I find it hard not to add to recipes 🙂 Thanks Katie!

  4. Rick says

    Made these for Christmas they were a hit very delicious ty for sharing your recipe.

    • Jen says

      You are so welcome Rick, thank you so much for taking the time to comment! I am so happy they were such a hit!

  5. Judy says

    These are amazing! Thank you for sharing such a great recipe! I do have a question – we will be making a 9 hour drive soon to visit relatives. Husband & son are the drive-straight-thru’ guys. These egg rolls seem like the perfect little meal. Meat, vegetables and a little carb. Do you think I could SAFELY make these the day before, refrigerate them, then take them with us to eat in the car at room temperature, so we don’t have to take time stopping for meals? I’d wrap each one in a paper towel to keep them crisp – hopefully. Would appreciate your thoughts. Thanks again – these are delicious!

    • Jen says

      Hi Judy, I’m so happy you love the egg rolls! Chicken isn’t safe if left at room temperature for 2 hours so unless you are bringing a cooler, then I don’t recommend these egg rolls. Sorry!

      • Judy says

        Thank you, Jen, for your input. Good advice – I should have remembered that. I had a thought – I have a can of Jackfruit. I know that you can flavor that as BBQ, so why not as chicken? Then, the egg rolls will be all vegetable with no meat to worry about. We are bringing a small cooler and we keep the car pretty cool as well. I believe that would be safe, but if you disagree, please let me know. Thanks again!

        • Jen says

          That sounds like a brilliant solution! Enjoy and have fun!

  6. Marc Siegel says

    Hi Jen! This sweet and sour chicken egg rolls are simply amazing! My daughters loved it, and was so easy to do. Thank you!

    • Jen says

      You are so welcome Marc, I ‘m thrilled they were a hit with everyone! Thank you!

  7. Nancy says

    I will be making these as soon as get back from the store! My story about egg rolls; In 1965-66 we lived in Japan, and I had my first egg roll. I knew I had to find out how to make them. I found a Chinese cooking school, run by Chinese Nuns who had left China during WW2. Not only did I learn to put the eggs rolls together, I learned how to make the wrappers by hand, one wrapper at a time. I was glad I knew how to do that, as when we returned to the US no stores had wrappers for many years.

    • Jen says

      What an incredible experience and story Nancy! I hope you love these egg rolls – even if the wrappers today won’t be as good as your homemade ones 🙂

  8. Sue says

    I look forward to trying these! Love the idea of putting everything in food processor! I always hand chop for lumpia! Duh! Have you ever tried cooking these in an airfryer or heard of someone who has tried it with your recipe?

    • Jen says

      Thanks Sue, the food processor is a game changer-SO quick and easy! I haven’t tried them in the air fryer yet – I am late to that bandwagon – but I plan on trying it soon!

  9. Mary jo says

    I do mine in the air fryer they turn out great. I don’t see any cabbage in your recipe did I miss-something? Can’t wait to take them

    • Jen says

      This is a different spin without any cabbage but you are welcome to add some, enjoy!