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!
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.
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.
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.
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.
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!
Looking for other Asian recipes? Here are a few ideas:
Spicy Sesame Chicken and Ginger Rice
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
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.
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- 2 tablespoons sesame oil, plus more for cooking
- 1 pound ground chicken (see note for vegetable variation)
- black pepper
- 1 shallot, chopped
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, chopped
- 2 cups mixed chopped vegetables
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame seeds
- 20-22 square egg roll wrappers
- green onions, for serving
Sweet Chili Sauce
- 1/2 cup sweet Thai chili sauce
- 1/4 cup pomegranate juice
- 2 tablespoons low sodium soy sauce
- pomegranate arils, for serving
- 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.
View Recipe Comments
To Make Vegetarian: omit the chicken and use 4 cups of mixed chopped vegetables. I love shredded cabbage, carrots, bell peppers, and broccoli.
Just made these and they turned out awesome. Question how can i make these ahead.
I just baked off two of them to see how they would turn out. I rolled the rest up and have in fridge will bake off later today ? I want to have my kitchen cleaned up best I can before my guest arrive. Any suggestions?
Thanks so much for giving the recipe a try! I would just keep them in the fridge until you are ready to bake and then serve:) I hope this helps! xx
Do you cook the freeze or freeE prior to baking. Never found a recipe I didn’t like from you:-)
I would freeze before baking:) Please let me know if you have any other questions! xx
Egg Rolls are better frozen if you are making them in advanced.
I made these last night and they are delicious! I did bake them in the air fryer following instructions in one of the comments. 400 for 10 min. This was way too much time in my air fryer. Next time I’ll try 2-3 min per side. The sauce is amazing!
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Can you recommend gluten free wraps that can be used and still have the same crispy consistency? Thanks!
So sorry, I am not familiar with any, but I would check your local grocery store to see what they offer. Let me know if you give the recipe a try! xTieghan
Hi Tieghan, These were delicious and we all loved them. I used lumpia wrappers which are thinner than eggroll wrappers. They never got as golden brown as yours in the photo, but still tasted so good. The sauce was quite spicy for us. Next time I’d tone it down a bit. I made several other of your recipes for our Chinese New Year dinner and they were all winners. Everyone loved them.
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
I made this with 4c veggies and Nasoya egg roll wrappers but only had enough for 11 egg rolls following the 2T per roll instructions. I had made extra veggies so cooked again second night. My husband raved about these! Only think I didn’t love was the dipping sauce- I bought the Thrive sauce linked on this page and it was very thin, and even thinner after adding the soy sauce and pomegranate juice.
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
I’m making these for our Chinese New Year dinner tonight. How many does it make? I am really excited to make these and several other recipes from your collection, including the dumplings in that delicious broth. I’ve made them before and we love them.
I just reread the recipe and saw that there are 20-22 wrappers. I have plenty.
This should make about 20-22 egg rolls. I hope you love the recipe! Happy Chinese New Year!! xT
So good!! Easier to make than I thought!
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Thank you for the baking instructions! I use my grandma’s filling recipe but have been wondering about alternative cooking methods — your suggested temp and time resulted in perfectly crisp rolls! Thanks!
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Hi! Making these for the 4th time. We double the batch and wrap the extra egg rolls before cooking, individually, in waxed paper and freeze them. They are great even a couple weeks later! But wrap them individually!! Great recipe!
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Great idea to freeze extra! Would you bake them from frozen or let them thaw in the refrigerator overnight before baking? Love ALL Tieghan’s recipes!!
I would just bake them from frozen, that should work well for you! Please let me know if you have any other questions! xTieghan
Hi Tieghan, I made the egg rolls last night and the filling was delicious! However, the texture of the egg roll itself when baked, we found, had a very hard crust on the outside and sort of leathery on the inside, which made it difficult to enjoy. I will definitely make these again but instead of baking, I will try a shallow fry in a neutral avocado oil for a more softer, yet crunchy texture. Thank you for another delicious recipe!
Thanks for sharing your feedback! Let me know how they turn out after frying! xTieghan
Hi Tieghan, the texture of the egg rolls were absolute perfection after a shallow fry! And of course the filling was excellent! Thank you once again for sharing such delicious recipes with us! xDonna
Love to hear this Donna!!
Hoping to try this recipe soon. Can you use gluten free egg roll/spring roll wrappers?
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
The egg rolls are delicious! I like the thought of baking them instead of frying. The sauce was also perfect. They were a big hit for dinner. I will make them again.
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
These are delicious. Just made them for the 3rd time in a week. The first 2 times followed the recipe exactly. This time experimented: did not cook the veggies at all.
Cooked chicken, then rolled up raw carrots, cabbage, spring onions, and snow peas.
Delicious! Veggies stay kinda crunchy.
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Any thoughts on making these with an air fryer?
That should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
We made a version of the vegetarian filling with 8 oz. seitan, and 3 cups of mixed veg (carrots, cabbage, bell pepper.) We pulsed the seitan in the food processor to get a similar consistency to ground chicken before sautéing. So delicious.
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan