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Lemon Chicken Egg Rolls

Rich lemon chicken, crisp veggies, and a golden brown fried egg roll wrapper, this is a classic dinner turned portable! Perfect for the on-the-run meal, or as an appetizer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: egg rolls, lemon chicken
Servings: 6
Calories: 225kcal
Author: Rachael


  • Oil for frying 3-4 cups
  • 1 lb boneless skinless, chicken breast
  • 1 1/2 cup matchstick carrots
  • 2 cups cabbage mix like the coleslaw mix without the sauce
  • 16 eggroll wrappers


  • 2 Tbs Hoison
  • 1 Tbs Oyster sauce
  • 1/2 cup Fresh squeezed lemon juice
  • zest of 1 lemon


  • In a fryer or on the stovetop in a heavy bottom pot, pre-heat oil to 375 degrees.
  • In a small bowl, mix together sauce ingredients, and set aside
  • Chop chicken into small strips
  • Put chicken and sauce in a medium sized skillet, and cook chicken over medium-high heat until cooked through (5 - 7 minutes)
  • Remove chicken from pan, and place in a bowl. Leave as much of the sauce as you can.
  • Add veggies to the sauce, and satue for 3-5 minutes until just tender.
  • Assemble eggrolls by putting 1 1/2 Tbs of veggies, and a heaping Tbs of cooked chicken into the center, and folding/wrapping into an eggroll. Most eggroll wrapper packages have folding instructions.
  • Place eggrolls, 3-4 at a time into hot oil, and cook until wrapper is golden brown (3-5 minutes if temperature is constant). Cut open your first eggroll, if the outside is dark but the inside of the wrapper is still raw, turn heat down a little. If it takes too long to cook, turn it up some. 375 is the ideal temp, so using a temp regulated fryer is best.
  • Fry all the eggrolls and enjoy while hot.


Calories: 225kcal | Carbohydrates: 26g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 343mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5370IU | Vitamin C: 18.3mg | Calcium: 40mg | Iron: 1.8mg