Crispy, golden, and stuffed with juicy chicken and garlicky cabbage, these Cheesecake Factory-style egg rolls are everything you want in a quick homemade snack. No fancy gear, no deep fryer, just a pan and 30 minutes. They’re crunchy, flavorful, and honestly cheaper than takeout.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: crispy, garlicky, a lil gingery
Great for: late-night cravings, leftovers, sharing (or not)

Why I Like This Recipe

Honestly? I wasn’t trying to do anything special. Just had one of those “might as well cook” moments. Found some leftover ground chicken and half a sad cabbage. Next thing I know, I’m rolling egg rolls in my hoodie with a podcast playing. And yeah… they turned out real good. Like, I’ve made them 4 times this month good.

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, sliced
14 egg roll wrappers
2 tbsp flour
1 tbsp water
3 cups vegetable oil (for frying)

How To Make Chicken Egg Rolls

Heat your oil: Just aim for 190°C (375°F). Toss in a little piece of wrapper — if it sizzles like it’s spilling tea, it’s ready.
Cook the filling: Sauté the chicken with garlic + ginger. Break it up real good. Season it well. Toss in the cabbage, carrots, scallion. Let it all hang out for about 5 mins till softened. Cool it down — seriously, don’t skip that.
Make your paste: Flour and water, that’s it. Mix it till it’s gluey.
Wrap like a pro (or wing it): Diamond shape wrapper. Scoop in about ¼ cup of filling. Bottom corner up, sides in, roll tight-ish. Use that paste to seal it.
Fry time: Do 2–3 at a time, max. Let ’em get golden and crisp. Flip once. Drain on paper towels.
Serve however: I dip ‘em in chili garlic sauce or soy sauce… or just eat ’em straight while standing by the stove. No judgment.

Chicken Egg Rolls – Easy Cheesecake Factory Copycat

Tips for Success

Don’t wrap with warm filling — trust me, it rips the wrappers.
Keep your rolls tight but don’t squish ‘em.
Fry in small batches or they’ll soak up oil.
That flour paste? Don’t skip. It holds everything together.

Storage and Reheating

Fridge: Pop the leftovers in a container with parchment between layers. Keeps for 3 days.
Freezer: Lay ’em flat, freeze after they cool. Reheat straight from frozen. They survive the freeze pretty well.
Microwave (ehh): Not my fave, but 30 seconds per roll will do if you’re desperate.
Oven or Air Fryer (best move): 300°F oven for 6 mins or air fryer at 175°C. Crispy magic.

Frequently Asked Questions

Can I bake these instead of frying?
Yep — brush with oil, bake at 400°F until golden. Not quite the same crunch, but still solid.
What sauce goes best?
Totally up to you. Sweet chili, soy, spicy mayo… whatever you vibe with.
Can I make the filling ahead?
Totally. Just store it in the fridge and let it cool completely before wrapping.
Are they spicy?
Not unless you add something spicy. It’s a base recipe — build your heat if you want.
Can I use another meat?
Ground turkey or pork works fine. Even tofu if you season it well.

Common Mistakes and How to Dodge Them

Wrapping with hot filling: Don’t do it. The wrappers tear, steam gets trapped, and then… chaos. Let it cool.
Overstuffing the rolls: Tempting, I know. But too much filling = burst egg rolls. Keep it to about ¼ cup.
Letting the oil get too cold: Low heat = oily egg rolls. Keep the temp steady. Use a thermometer if you can.
Skipping the sealing paste: Dry-wrapping doesn’t work here. Flour + water is your glue. Don’t be lazy.
Not draining after frying: Use paper towels. Let that oil drip off so you get crunch, not soggy sadness.

Nutrition Facts (Per Serving)

Calories: 228 kcal
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 37mg
Sodium: 312mg
Potassium: 215mg
Total Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 2g
Protein: 10g

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