Pan-Seared Crispy Chicken Egg Rolls with Creamy Herb Filling

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 crispy wraps)
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes

Quick Ingredients

• 2 cups cooked shredded chicken (about 8 oz)
• 3 oz cream cheese, softened
• 1/4 cup plain Greek yogurt or mayonnaise
• 1/2 cup shredded mozzarella or Monterey Jack
• 2 Tbsp chopped green onions
• 2 Tbsp chopped parsley or cilantro
• 1 small garlic clove, minced
• 1 tsp lemon juice
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• 1/2 tsp smoked paprika, pinch red pepper flakes (optional)
• 8 egg roll wrappers (about 7-inch squares)
• 1 large egg + 1 Tbsp water (for sealing)
• 3 Tbsp neutral oil (canola, avocado, or vegetable), divided
• Optional dipping sauce: 1/2 cup Greek yogurt or sour cream, 1 Tbsp mayo, 1 Tbsp lemon juice, herbs, hot sauce, salt, pepper

Do This

• 1. In a bowl, mix cream cheese, yogurt (or mayo), cheese, garlic, lemon juice, salt, pepper, paprika, and red pepper flakes until smooth. Fold in shredded chicken, green onions, and herbs.
• 2. Beat egg with 1 Tbsp water. Set out egg roll wrappers, filling, and a small brush or your finger for sealing.
• 3. Place 2–3 Tbsp filling near one corner of a wrapper. Roll up tightly, folding in sides, and seal edges with egg wash. Repeat to make 8 rolls.
• 4. Heat 1.5 Tbsp oil in a large nonstick or cast-iron skillet over medium heat for 1–2 minutes.
• 5. Add 4 rolls seam-side down. Cook 3–4 minutes per side, turning to crisp all four sides, until deep golden and crunchy (8–10 minutes total). Adjust heat as needed.
• 6. Repeat with remaining 1.5 Tbsp oil and rolls.
• 7. Stir together dipping sauce ingredients, slice wraps on a bias if desired, and serve hot and crispy.

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Why You’ll Love This Recipe

• All the satisfying crunch of an egg roll, without deep-frying or special equipment.
• Creamy, herby shredded chicken filling that tastes like a warm, savory chicken dip in a crispy shell.
• Uses easy, everyday ingredients and leftover or rotisserie chicken.
• Cooked in a skillet in just a bit of oil, so it is faster, cleaner, and weeknight-friendly.

Grocery List

• Produce: Green onions, fresh parsley or cilantro, 1 small garlic clove, 1 lemon (for juice)
• Dairy: Cream cheese, plain Greek yogurt or sour cream, shredded mozzarella or Monterey Jack, mayonnaise (if not using yogurt)
• Pantry: Cooked shredded chicken (or rotisserie chicken), egg roll wrappers, 1 large egg, neutral oil (canola, vegetable, avocado), smoked paprika, red pepper flakes, kosher salt, black pepper, hot sauce or sriracha

Full Ingredients

Creamy Herbed Chicken Filling

• 2 cups cooked shredded chicken (about 8 oz; rotisserie works great)
• 3 oz cream cheese, softened (about 6 tablespoons)
• 1/4 cup plain Greek yogurt or mayonnaise
• 1/2 cup shredded mozzarella or Monterey Jack cheese
• 2 Tbsp finely chopped green onions (about 2 small stalks)
• 2 Tbsp finely chopped fresh parsley or cilantro (or a mix)
• 1 small garlic clove, minced (about 1/2 tsp)
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp kosher salt (reduce to 1/4 tsp if using very salty rotisserie chicken)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• Pinch red pepper flakes (optional, for gentle heat)

Wraps and Cooking

• 8 egg roll wrappers (about 7-inch square, thawed if frozen)
• 1 large egg
• 1 Tbsp water (for egg wash)
• 3 Tbsp neutral oil for pan-searing (such as canola, vegetable, or avocado), divided, plus a little extra if needed

Optional Herbed Dipping Sauce

• 1/2 cup plain Greek yogurt or sour cream
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp hot sauce or sriracha (adjust to taste)
• 1–2 Tbsp chopped fresh herbs (parsley, cilantro, or chives)
• Pinch kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the chicken and aromatics

If you are using leftover or rotisserie chicken, remove any skin and bones, then shred the meat with your fingers or two forks until you have 2 cups of fairly fine shreds. Smaller shreds stay tucked neatly inside the wraps and give every bite a balanced texture.

Finely chop the green onions and parsley or cilantro, and mince the garlic. Set everything aside so it is ready to stir into the filling.

Step 2: Mix the creamy herbed filling

In a medium mixing bowl, add the softened cream cheese, Greek yogurt (or mayonnaise), shredded mozzarella (or Monterey Jack), minced garlic, lemon juice, kosher salt, black pepper, smoked paprika, and red pepper flakes (if using). Use a fork or spatula to mash and stir until the mixture is smooth and evenly combined.

Fold in the shredded chicken, green onions, and chopped herbs until everything is well coated in the creamy mixture and there are no big dry pockets of chicken. Taste a small bit and adjust seasoning with a pinch more salt, pepper, or lemon juice if needed. Set the bowl aside.

Step 3: Set up your rolling station

In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. This will act like glue to seal the egg roll wrappers.

Lay out a clean cutting board or work surface. Place a stack of egg roll wrappers nearby, keeping them covered with a slightly damp kitchen towel so they do not dry out. Have your bowl of filling and the egg wash within easy reach.

Step 4: Fill and roll the egg roll wraps

Place one egg roll wrapper on the board in a diamond shape, so one corner is pointing toward you. Spoon 2–3 tablespoons of filling in a short log near the bottom corner, leaving about 1 inch of space from the edges.

Fold the bottom corner up and over the filling, tucking it snugly underneath. Fold the left and right corners in toward the center, like an envelope, to enclose the sides. Brush the top corner lightly with egg wash. Continue rolling tightly toward the top corner until you have a firm, compact roll. Press gently along the seam to seal completely.

Set the finished roll seam-side down on a plate or tray. Repeat with the remaining wrappers and filling until you have 8 rolls. If any seam looks loose, dab on a bit more egg wash and press again.

Step 5: Preheat the skillet

Place a large nonstick or cast-iron skillet on the stove over medium heat. Let it warm for 1–2 minutes so the surface is evenly hot before adding the oil; this helps the wraps crisp up instead of soaking up oil.

Add 1.5 tablespoons of neutral oil and swirl to coat the bottom of the pan. You want a thin, even layer of oil, not a deep pool. If the oil shimmers slightly when you tilt the pan, it is ready.

Step 6: Pan-sear the egg roll wraps until crispy

Place 4 egg roll wraps in the pan, seam-side down, leaving a little space between each one. Cook over medium heat for 3–4 minutes, or until the bottoms are deep golden brown and crisp.

Using tongs, carefully turn each roll onto the next side and cook for another 2–3 minutes. Continue turning so you brown all four long sides, about 8–10 minutes total for the batch. Adjust the heat slightly up or down as needed to keep them sizzling gently without burning; medium or just under medium is usually ideal.

Transfer the first batch to a wire rack or paper towel–lined plate to keep them crisp. Add the remaining 1.5 tablespoons of oil to the pan, let it heat for 30 seconds, and repeat with the remaining 4 rolls. If the pan ever looks dry, drizzle in another teaspoon of oil.

Step 7: Make the dipping sauce and serve

While the last batch cooks, prepare the optional dipping sauce. In a small bowl, stir together the Greek yogurt (or sour cream), mayonnaise, lemon juice, hot sauce, chopped herbs, salt, and pepper until smooth. Taste and adjust seasoning to your liking.

Let the cooked wraps rest for 2–3 minutes; this helps the filling set slightly so it does not spill out when you cut or bite into them. For a nice presentation, slice each wrap on a slight diagonal. Serve hot with the herbed dipping sauce on the side. Enjoy the contrast of the crunchy, blistered exterior and the warm, creamy, herby chicken filling inside.

Pro Tips

• Keep wrappers from drying out: Cover unused wrappers with a slightly damp towel while you work. Dry wrappers can crack when rolling or cooking.
• Do not overfill: Too much filling makes the wraps hard to seal and more likely to burst. Stick to about 2–3 tablespoons per wrapper.
• Roll tightly: Compact rolls brown more evenly and stay crisp longer. Gently but firmly tuck and roll, pushing out any big air pockets.
• Watch the heat: If the oil smokes or the wraps darken too fast, lower the heat. If they are barely sizzling, turn it up just a touch.
• Crispier bottoms: For extra crunch, let each side sit undisturbed for at least 2–3 minutes before turning, rather than flipping too often.

Variations

• Cheesy jalapeño chicken: Add 1–2 tablespoons of finely diced pickled jalapeños and use pepper jack cheese instead of mozzarella. Increase red pepper flakes if you like it spicy.
• Spinach and herb: Stir 1/2 cup finely chopped fresh spinach (squeezed very dry) into the filling, along with extra herbs and a little extra lemon juice.
• Buffalo-style: Replace the lemon juice with 1 tablespoon of buffalo hot sauce and add 1–2 tablespoons of crumbled blue cheese. Serve with ranch or blue cheese dressing for dipping.

Storage & Make-Ahead

To make ahead, assemble the uncooked wraps, place them in a single layer on a parchment-lined baking sheet, and refrigerate tightly covered for up to 24 hours. For longer storage, freeze them on the tray until solid, then transfer to a freezer-safe bag or container and freeze for up to 2 months. Cook directly from frozen over slightly lower heat, adding a few extra minutes per side so the centers heat through without burning the outside.

Leftover cooked wraps can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a light film of oil for 3–4 minutes per side, or in a 375°F (190°C) oven or air fryer for 8–10 minutes, until hot and crisp again. The dipping sauce will keep in the refrigerator for up to 3 days.

Nutrition (per serving)

Approximate values per serving (2 wraps, without dipping sauce): about 420 calories; 23 g protein; 24 g fat; 26 g carbohydrates; 2 g fiber; 3 g sugar; 780 mg sodium. Actual values will vary based on specific brands and exact amounts used.