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Chicken Rangoon Egg Rolls

This is a recipe that I made into my own—a friend served a layered appetizer paired with crackers, and I made it into a fried egg roll! It makes a great finger-food party appetizer. —Debbie Carter, Kingsburg, California
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    1 dozen


  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon 2% milk
  • 2 teaspoons reduced-sodium soy sauce
  • 3/4 cup finely chopped cooked chicken
  • 1/2 cup shredded carrot
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 12 egg roll wrappers
  • Oil for deep-fat frying
  • Sweet-and-sour sauce, optional


  • In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger.
  • Place 2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  • Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
Nutrition Facts
1 egg roll: 241 calories, 15g fat (5g saturated fat), 32mg cholesterol, 284mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 7g protein.

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  • Jonikline
    Jan 12, 2020