Chicken egg rolls are a popular appetizer that are crispy, flavorful, and perfect for any gathering or party.
However, many traditional egg roll recipes include cabbage.
If you’re not a fan of cabbage or want to try something different, this recipe for chicken egg rolls without cabbage is just for you.
![Chicken Egg Rolls without Cabbage](https://i0.wp.com/hangryhanna.com/wp-content/uploads/2023/09/Chicken-Egg-Rolls-without-Cabbage.jpg?resize=900%2C900&ssl=1)
The filling is packed with delicious ingredients like chicken, celery, bell peppers, mushrooms, and mung bean sprouts.
These egg rolls are filled with a savory and aromatic mixture that will leave you wanting more.
They’re easy to make and can be enjoyed as an appetizer or a snack.
Chicken Egg Rolls without Cabbage
If you’re looking for a delicious and crispy appetizer, these no cabbage chicken egg rolls are a fantastic option.
The flavorful filling and crunchy exterior make these egg rolls a crowd favorite.
![](https://i0.wp.com/hangryhanna.com/wp-content/uploads/2023/09/BenDK_chicken_egg_rolls_a2303d13-4269-4196-9f54-15de2254342b.jpg?resize=900%2C900&ssl=1)
Ingredients
For the marinade:
- 1 tablespoon soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of cornstarch
For the filling:
- 1 boneless, skinless chicken breast
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon sugar
- 1 garlic clove, minced
- 2 stalks celery, sliced diagonally
- 1 small onion, chopped
- 1 red bell pepper, diced
- 1/2 cup fresh mushrooms, sliced
- 1 cup mung bean sprouts, rinsed and drained
- 2 green onions, chopped
- 4 tablespoons oil, for stir-frying or as needed
For the wrappers:
- 14 to 16 egg roll wrappers
- 2 tablespoons cornstarch mixed with 1 tablespoon water (or as needed) to seal the wrappers
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How to Make Chicken Egg Rolls without Cabbage
- In a small bowl, prepare the marinade by combining soy sauce, salt, pepper, and cornstarch. Set aside.
- Slice the chicken breast into thin strips. Place the chicken strips in a bowl, add the marinade, and mix well. Set aside to marinate for 15 minutes.
- In a separate small bowl, combine water, cornstarch, oyster sauce, soy sauce, and sugar to create a sauce. Set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl it to coat the bottom of the pan. Add the minced garlic and stir-fry for a few seconds until fragrant.
- Add the marinated chicken to the pan and stir-fry until cooked through. Remove the chicken from the wok and set aside.
- In the same wok, heat 2 tablespoons of oil over high heat. Add the celery, onion, red bell pepper, and mushrooms. Stir-fry for about 2 minutes until the vegetables are crisp-tender.
- Add the mung bean sprouts and green onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
- Return the cooked chicken to the wok and add the sauce mixture. Stir-fry for a few minutes until the sauce has thickened and coats the filling.
- Remove the wok from the heat and allow the filling to cool completely.
- To assemble the egg rolls, place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling and roll it up tightly. Seal the edges with the cornstarch-water mixture.
- Repeat the process with the remaining wrappers and filling.
- Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
- Serve the cabbage-free chicken egg rolls hot with your favorite dipping sauce.
Tips for the Best Chicken Egg Rolls
- Make sure to slice the chicken breast into thin strips to ensure it cooks quickly and evenly.
- Don’t skip the marinating step. Allowing the chicken to marinate in the flavorful sauce will infuse it with delicious taste.
- Stir-fry the vegetables until they are crisp-tender to retain their texture and freshness.
- Allow the filling to cool completely before assembling the egg rolls. This will make it easier to handle and prevent the wrappers from becoming soggy.
- Seal the egg rolls tightly with the cornstarch-water mixture to prevent the filling from spilling out during frying.
- Maintain the oil temperature at 350°F (175°C) for perfectly crispy and golden brown egg rolls.
- Fry the egg rolls in batches to avoid overcrowding the pan and to ensure even cooking.
![](https://i0.wp.com/hangryhanna.com/wp-content/uploads/2023/09/BenDK_chicken_egg_rolls_ba417653-0b83-45cc-9894-494abae17fd9.jpg?resize=900%2C900&ssl=1)
Recipe Variations
- Swap the chicken breast for ground chicken or even shrimp for a different twist on the filling.
- Add a kick of heat by including some minced chili peppers or a drizzle of sriracha sauce to the filling.
- Incorporate Asian-inspired flavors by adding grated ginger, hoisin sauce, or sesame oil to the filling.
- Experiment with different vegetables like carrots, bamboo shoots, or water chestnuts to change up the flavor and texture.
- Make vegetarian egg rolls by omitting the chicken and replacing it with more veggies or even tofu.
What to Serve With Chicken Egg Rolls
- Serve the egg rolls as an appetizer with a side of sweet and sour sauce, plum sauce, or soy sauce for dipping.
- Pair the egg rolls with a side of steamed rice or fried rice for a more substantial meal.
- Add some freshness to the plate by serving the egg rolls with a side of Asian-inspired slaw or a simple cucumber salad.
- For a complete Chinese-inspired feast, serve the egg rolls along with other dishes like General Tso’s chicken, Mongolian beef, or orange chicken.
Storage Tips
- Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, preheat the oven to 350°F (175°C) and place the egg rolls on a baking sheet. Bake for about 10-15 minutes until heated through and crispy.
- You can also reheat the egg rolls in an air fryer for about 5 minutes at 350°F (175°C) for a quick and crispy result.
- Freezing the uncooked egg rolls is a great option for make-ahead appetizers. After assembling the egg rolls, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to cook, fry them straight from frozen, adding a few extra minutes to the cooking time.
![Chicken Egg Rolls without Cabbage](https://i0.wp.com/hangryhanna.com/wp-content/uploads/2023/09/Chicken-Egg-Rolls-without-Cabbage.jpg?fit=250%2C250&ssl=1)
Chicken Egg Rolls without Cabbage
Ingredients
For the marinade
- 1 tbsp soy sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pinch cornstarch
For the filling
- 1 skinless chicken breast boneless
- 3 tbsp water
- 1 tsp cornstarch
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- ½ tsp sugar
- 1 garlic clove minced
- 2 stalks celery sliced diagonally
- 1 small onion chopped
- 1 red bell pepper diced
- ½ cup fresh mushrooms sliced
- 1 cup mung bean sprouts rinsed and drained
- 2 green onions chopped
- 4 tbsp oil for stir-frying or as needed
For the wrappers
- 14 – 16 egg roll wrappers
- 2 tbsp cornstarch mixed with 1 tablespoon water (or as needed) to seal the wrappers
Instructions
- In a small bowl, prepare the marinade by combining soy sauce, salt, pepper, and cornstarch. Set aside.
- Slice the chicken breast into thin strips. Place the chicken strips in a bowl, add the marinade, and mix well. Set aside to marinate for 15 minutes.
- In a separate small bowl, combine water, cornstarch, oyster sauce, soy sauce, and sugar to create a sauce. Set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl it to coat the bottom of the pan. Add the minced garlic and stir-fry for a few seconds until fragrant.
- Add the marinated chicken to the pan and stir-fry until cooked through. Remove the chicken from the wok and set aside.
- In the same wok, heat 2 tablespoons of oil over high heat. Add the celery, onion, red bell pepper, and mushrooms. Stir-fry for about 2 minutes until the vegetables are crisp-tender.
- Add the mung bean sprouts and green onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
- Return the cooked chicken to the wok and add the sauce mixture. Stir-fry for a few minutes until the sauce has thickened and coats the filling.
- Remove the wok from the heat and allow the filling to cool completely.
- To assemble the egg rolls, place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling and roll it up tightly. Seal the edges with the cornstarch-water mixture.
- Repeat the process with the remaining wrappers and filling.
- Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
- Serve the chicken egg rolls without cabbage hot with your favorite dipping sauce.
Notes
- Feel free to adjust the vegetables and seasonings to your liking. Personalize your egg rolls by adding different ingredients!
- These egg rolls can be baked instead of fried for a healthier alternative.
- Preheat the oven to 400°F (200°C) and brush the egg rolls with oil. Bake for about 15-20 minutes until golden brown and crispy.
- Customize the dipping sauce by mixing soy sauce, sweet chili sauce, or plum sauce with a squeeze of lime juice for a tangy kick.