This is a homemade take on Cheesecake Factory’s chicken egg rolls — crispy on the outside, warm and garlicky inside. Super quick to throw together, budget-friendly, and honestly? Tastes kinda better than takeout if you get the wrapping right. Great for lazy dinners or when you’ve got random veggies to use up.

Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: crispy, garlicky, slightly spicy
Great for: chill nights, leftovers, emotional resets

Why I Like This Recipe

Honestly? I wasn’t planning to make anything. Just kinda ended up cooking. Found half a cabbage, some chicken, and went with it. It turned out weirdly good. Like, “eat three while standing over the stove” kind of good. I’ve made it a few times since. Doesn’t get old.

Ingredients

1 lb ground chicken
2 tsp minced garlic
1 tsp minced ginger
Salt & pepper to taste
2 cups shredded cabbage
1 cup shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 tbsp all-purpose flour
1 tbsp water
3 cups vegetable oil (for frying)

How To Make Baked Chicken and Dressing

Heat your oil: Not rocket science — just get it to 190°C (375°F). If you toss in a scrap of wrapper and it sizzles like it’s telling secrets, you’re good.
Cook the filling: Chicken + garlic + ginger in a pan. Break it up. Season like you mean it. Toss in cabbage, carrots, scallions. Let it cook for maybe 5 mins. Cool it down — this part matters.
Make your paste: Just flour and water. Thick and sticky is what you want.
Wrap like a pro (or fake it): Put the wrapper like a diamond. ¼ cup of filling in the middle. Bottom up, sides in, roll tight-ish. Seal with the paste. Boom.
Fry time: Don’t crowd the pan. 2–3 at a time max. Flip when golden. Drain them on paper towels and try not to eat one right away (or do).
Serve however: I like mine plain or with chili garlic sauce. Or soy sauce if that’s what’s around.

Baked Chicken and Dressing – Easy Cracker Barrel Copycat

Tips for Success

Let filling cool or wrappers tear. Been there.
Don’t overthink the rolling — just don’t let them explode.
Small batches fry better. No one likes soggy egg rolls.
Flour paste isn’t optional. It’s glue.

Storage and Reheating

Fridge: Store leftover rolls in a sealed container for up to 3 days. If they’re stacked, add parchment between layers so they don’t stick.
Freezer: Freeze them flat after cooling. They’ll hold up great for a few weeks. Reheat straight from frozen — no need to thaw.
Microwave (okay-ish): 30 seconds for one roll. Not crispy, but still hits the spot.
Oven or Air Fryer (best bet): Pop them in the oven at 300°F for 5–6 mins, or in the air fryer at 175°C. Crisps ‘em back up like magic.

Frequently Asked Questions

Can I use ground turkey instead?
Yep, works just fine. Might be a little drier, so don’t skip the veggies.
Can I bake these instead of frying?
Yeah, 400°F for 20 mins — flip halfway. Not as crispy but still solid.
Are these freezer-friendly?
Totally. Cool them first, then freeze flat. Reheat straight from frozen.
Do I need to cook the filling first?
Yes. Raw meat + wrapper = not the vibe. Cook it through.
What dipping sauce should I use?
Chili garlic sauce, soy sauce, sweet chili — whatever’s easy. Even ranch if that’s your thing.

Common Mistakes and How to Dodge Them

Wrapping while the filling’s hot: That steam will tear your wrappers and make the rolls soggy. Let it chill out first.
Overstuffing the wrappers: I get it, you want to load it up. But too much = it explodes. ¼ cup is plenty.
Skipping the paste: Flour + water is glue here. If you skip it, your rolls fall apart mid-fry. Not fun.
Frying too many at once: Tempting, but nah. It drops the oil temp and you get greasy egg rolls. Do 2–3 at a time max.
Letting them sit in oil after frying: Drain ‘em. Paper towels are your friend. Otherwise, they go from crispy to sad real quick.

Nutrition Facts (Per Serving)

Calories: 215 kcal
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 370mg
Potassium: 290mg
Total Carbohydrate: 19g
Dietary Fiber: 2g
Sugars: 1g
Protein: 11g

You Might Also Like: