Chicken Kimchi Egg Rolls

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5 from 1 review

You can celebrate National Egg Roll Day on June 10 every year. Feel free to use any type of egg, be it brown, white, free-range, or organic eggs.  These Chicken Kimchi Egg Rolls are a delicious, deep-fried finger food for all the enjoy!

Like Chinese spring rolls, the egg roll has its filling wrapped in a crispy, thick, egg-dipped pastry, and the filling can be anything from cabbage, meat, chicken, or any other ingredients!


  • 46 Chicken Fillets
  • 1 Jar Kimchi (chopped) or
  • 1 Can Chakalaka
  • 1 Teaspoon Garlic & Ginger (grated)
  • Salt to taste
  • Egg Roll Wrappers (store-bought)
  • Dipping Sauce (Sriracha)


  1. Slice the fillets into small pieces.
  2. Add to the kimchi.
  3. Cook this in batches.
  4. Allow mixture to cool completely.
  5. Fill into wrappers, seal and refrigerate for about 10 minutes.
  6. Fry until golden brown.
  7. Serve with dipping sauce and enjoy!!

*Spring roll dough contains no egg, making it lighter and crispier than the egg roll when fried.



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