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Take out style Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce – made at home. Easy homemade egg rolls with chicken and vegetable fillings, served alongside a sweet and spicy chili pomegranate sauce. A fun and healthy dinner to make any night of the week, or to serve up as appetizers at your next holiday party!

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

I was feeling like we all could use a switch up in flavors today and these egg rolls sounded perfect! It’s true what they say, homemade is always better. And that’s definitely the case with these egg rolls.

I don’t know what it is about this time of year, but for whatever reason the cold weather always inspires me to make our favorite restaurant meals at home. We love ordering egg rolls out, but honestly, making them at home is simple and fun!

With family slowly starting to pile in for Christmas soon, I really try to have recipes like this in the line-up. Pastas and tacos are awesome, of course, but everyone has fun with an Asian inspired dinner. We love the flavors!

I’ll usually make a bunch of egg rolls, some chicken and some vegetable, then serve them up with a side of rice. If there’s a lot of people here, I’ll make some ginger chicken too.

Everything about these egg rolls are so delicious. Both the chicken and the veggie rolls are easy and fun to make. And the sweet chili sauce just makes everyone want to go back for more.

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

The details

Start off by cooking the chicken with garlic and ginger, then add plenty of vegetables, and splash of soy sauce. It’s a simple mix, but really delicious. Especially when you allow the soy sauce to caramelize around the meat.

For the vegetables in these rolls, I like to use a mix of shredded cabbage, carrots, and bell peppers. For the vegetable-only egg rolls, I like to add broccoli into the mix as well.

You can really use any vegetables you love, just make sure they’re either shredded or finely chopped.

Next, the wrappers. You need the larger size square egg roll wrappers, which can be found in most grocery stores these days.

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

Spoon the filling onto the wrapper and simply roll them up. Easy.

Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.

Here’s the key, you must rub each roll with olive oil before baking. This is the trick to getting the rolls crispy all around. Once the rolls are oiled, oven bake. Twenty or so minutes later you’ll have crispy, non-fried egg rolls.

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

While the rolls bake, make the sauce

It’s sweet Thai chili sauce, pomegranate juice, and soy sauce. So simple, but delicious. If you don’t love pomegranate juice, try using orange juice instead.

I use this sweet chili sauce whenever I want to add a sweet and spicy flavor to a dish…Asian or not. It’s beyond good and perfect to use as a dipping sauce. I also love to add a few pomegranate arils for an extra burst of flavor and added texture. This sauce is completely optional, but there’s only 4 ingredients and it’s so good. I highly recommend making it. Perfect when paired with these gingery egg rolls.

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

These are sweet, spicy, a little crunchy, and all things delicious…and kind of addicting. There’s really nothing not to love. Plus, these really are so fun to serve, both as an appetizer or for dinner!

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce |

Looking for other Asian recipes? Here are a few ideas: 

Spicy Sesame Chicken and Ginger Rice

French Onion Dumplings

Sheet Pan Sticky Sweet and Sour Chicken

Lastly, if you make these Crispy Sesame Ginger Egg Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Calories Per Serving: 379 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Sweet Chili Sauce


  • 1. Preheat the oven to 425° F.
    2. In a large skillet, add the oil and chicken. Season with pepper. Cook until browned all over, about 5 minutes. Add the shallot, ginger, and garlic. Cook 2 minutes, then stir in the vegetables and cook 5 minutes, until wilted. Add the soy sauce and let the sauce caramelize around the meat. Stir in the sesame seeds, then remove from the heat.
    note: if making vegetarian, just omit the chicken and start the cooking process with the oil and shallot. Cook the vegetables down until caramelized.
    3.  To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on a baking sheet. Brush each roll lightly with olive oil. Bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
    4. Meanwhile, make the sauce, combine all ingredients in a medium bowl.
    5. Serve the rolls warm, topped with green onions, and the sauce on the side for dipping.


To Make Vegetarian: omit the chicken and use 4 cups of mixed chopped vegetables. I love shredded cabbage, carrots, bell peppers, and broccoli. 
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  1. What I love about your recipes is that they are so versatile! I made these last night and used ground beef, onions, garlic, and bell peppers instead. I baked them for 10 minutes after brushing both sides with olive oil. They actually only really needed 8 minutes total. The olive oil made them crispy, and I didn’t need to flip them!!! This morning, my college-aged daughter said that she snacked on one in the middle of the night and it was crispy and still tasted amazing after being the refrigerator. I’m going to try making them with different fillings. Thank you!!!

    1. Something to think about though, and I’m going to try this, is to bake them up until just before they get crispy and then put them in the fridge. Then, crisp them in the oven the next day. I’m going to try this for lunches.

  2. 5 stars
    Oh my gosh, are these addicting!!! My nine-year-old daughter helped me make these, and she couldn’t stop eating them when we were done! I love how crispy they were without frying! The pomegranate seeds add such an unexpected pop and crunch with the dipping sauce that I just loved. I served these on NYE with a few other apps, and I have some left that we are going to eat as leftovers. Hoping I can crisp them back up in the oven for some more deliciousness. Thanks for another winner!