When you talk about cooking, I always say the best things happen when traditions meet modern fun! I love taking big, bold Southern flavors and tucking them into something crispy and handheld. That’s exactly what we’re doing today with these amazing Creole Chicken Egg Rolls. Imagine all that smoky, savory Louisiana zest packed into a perfectly fried wrapper—it’s next-level party food! My goal, as always here at Sena Recipes, is to give you family-friendly heritage recipes that are exciting and easy to manage. These rolls are proof that you don’t need a huge Mardi Gras Menu Ideas setup to bring big flavor to the table.
Why You Will Love These Creole Chicken Egg Rolls
Honestly, these rolls are just winners, plain and simple. I make them whenever we have big crowds because they disappear so fast! They truly manage to capture that deep Creole seasoning in a fantastic, crispy package. They are perfect for setting out when you are looking for fun Mardi Gras Snacks or any time you need easy New Orleans Appetizers Finger Foods.
- Incredible Texture: You get that satisfying crunch followed by the savory, warm filling.
- Bold Flavor: The Creole seasoning hits just right—not too spicy, just complex!
- Super Versatile: Great for game days or as a starter for a big Mardi Gras Potluck Ideas spread.
You can find even more quick ideas for little hands (and big ones!) over in my section for easy snacks and treats here. Trust me, these egg rolls will be requested again and again.
Essential Ingredients for Authentic Creole Chicken Egg Rolls
To get that true Louisiana depth in these crispy rolls, you can’t cut corners on the flavor bases. I always tell folks that the secret to Creole cooking—even in a fusion dish like this—is layering your aromatics. Make sure that garlic and ginger are fresh; that’s where the magic starts! I keep things simple for the filling so the spices really shine through. If you’re looking for more foundational recipes for family weeknights, I have tons of inspiration for easy family dinners.
Here’s exactly what you’ll need, down to the last wrapper:
- 1 pound ground chicken
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder (This is my little hack for complexity!)
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions (thinly sliced)
- 1 tablespoon sesame oil
- Vegetable oil (for frying—use a good quality neutral oil!)
- 20 egg roll wrappers
- 1 large egg (beaten, for sealing)
Seriously, don’t skip the fresh ginger; it brightens up the chicken in a way dried spice just can’t manage. These ingredients combine for the perfect, savory starter!
Step-by-Step Guide to Perfect Creole Chicken Egg Rolls
Okay, this is where the fun really starts! Don’t let a few steps scare you; we’re building up layers of flavor and then wrapping it all up tight. Getting the filling right is half the battle, and then mastering the fold—which is easier than you think! If you want to skip the deep-fry part later, I have other great methods, but for now, let’s focus on the stove top and the rolling station. You can check out some of my easiest air fryer recipes later, but frying gives the best crunch!
Preparing the Savory Creole Chicken Filling
First things first, grab your skillet or wok over medium heat. We’re going in with the ground chicken, that minced garlic, and the grated ginger. Toss in that salt, pepper, and the five-spice powder. Cook this mixture down, stirring it up until that chicken is totally cooked through and has lost all its pink spots. Next, toss in your shredded coleslaw mix, carrots, green onions, and that tiny drizzle of sesame oil. Cook everything for about five minutes until those veggies have softened up a bit. This is a crucial moment: let the whole mixture cool down slightly!
Listen, if your filling looks a little too soupy when it comes off the heat, don’t fret! Just put it back on low for a few more minutes and let some of that extra water evaporate. Soggy filling means a sad, soggy egg roll, and we absolutely don’t want that!
Mastering the Art of Rolling Creole Chicken Egg Rolls
Time to assemble! Get your deep skillet ready for the oil, but for now, lay one wrapper out like a diamond on your counter, pointy end facing you. Scoop about a quarter cup of that cooled chicken mix right into the center. Now, fold that bottom corner up and over the filling. This is where the egg wash comes in—brush your beaten egg onto the top edges of the wrapper. Fold the two sides in toward the middle, kind of like folding a very neat envelope. Then, just roll it up tightly toward that last corner until it’s sealed shut. Make sure it’s snug!
Achieving Golden Perfection: Frying Your Creole Chicken Egg Rolls
Now we get loud! Heat about three inches of oil in your deep skillet or Dutch oven until it hits exactly 375°F. If you don’t have a thermometer, you’re playing with fire—literally! Put in just three or four egg rolls at a time. Overcrowding drops the oil temperature like crazy. Fry them for just 2 to 3 minutes per side until they are that beautiful, deep golden brown color. As they come out, immediately move them over to a plate lined with paper towels so they can drain off all that extra oil. That’s the secret to crispiness!
Tips for Success When Making Creole Chicken Egg Rolls
You know, anyone can toss ingredients together, but true kitchen success comes from avoiding those little pitfalls that make food soggy or messy. These tips are things I’ve learned the hard way, so I want to save you the trouble! My approach to these Creole Chicken Egg Rolls is all about control—controlling the moisture and controlling your frying temperature.
First big tip: Keep the filling dry! If there’s any excess water or grease left over after cooking down the chicken and veggies, your wrapper will end up soggy. Cook until that moisture has really evaporated. Also, wrap them tight! If you have any filling peeking out, it’s a direct invitation for hot oil to seep in and create a disaster. Keep it snug.
When it’s time to fry, temperature matters more than anything. You must keep that oil at 375°F. If it’s too low, they soak up grease; too high, and the wrapper burns before the inside is hot. Cook them in small batches of three or four so the oil temperature stays stable. These little tricks make sure you get that satisfying crunch every single time, which is perfect for speedy weeknight meals found in my quick budget meals section!
Alternative Cooking Methods for Your Creole Chicken Egg Rolls
Listen, deep frying is classic and gives you that undeniable crispness, but sometimes you just want something a little lighter, especially if you’re planning a big feast like a full Mardi Gras Menu Ideas spread. So, I wanted to give you a couple of fantastic ways to get these Creole Chicken Egg Rolls golden brown without filling up the Dutch oven with oil. They still taste amazing, and they are great for easing into the flavor profile if you’re new to these Southern appetizers!
You can find all my favorite oven and air fryer hacks in my dedicated section for easy air fryer chicken recipes, but here’s the quick rundown for these egg rolls specifically.
Baking Them Up Crispy in the Oven
Baking is wonderful because you can do a whole big batch simultaneously, which is perfect for big gatherings! Line a baking sheet—and I mean really line it well, parchment paper is your best friend here—and lay your rolled-up egg rolls down, making sure they aren’t touching. You need them to have space to breathe! Brush the tops with a thin layer of oil—any neutral oil works fine. Pop them into an oven preheated to a hot 400°F. They usually take about 10 to 15 minutes. You have to rotate that pan halfway through because the heat in ovens can be uneven, but when they look golden, they are done!
Using the Air Fryer for Quick Success
My air fryer gets more use than anything else in my kitchen these days, and these are definitely one of my favorite Mardi Gras Treats made in it. For the air fryer, you definitely want to spray or brush them lightly with oil. If you skip the oil, they tend to just dry out rather than crisp up. Place them in the basket with just a little bit of space between them—don’t pack them in! Set your air fryer temperature to 375°F. They cook surprisingly fast, usually only needing about 8 to 10 minutes total. Just remember to flip them halfway through the cooking time so both sides get that lovely, crunchy texture we love in our Mardi Gras Snacks.
Ingredient Substitutions for Creole Chicken Egg Rolls
Okay, I know life happens, and sometimes you open the fridge and realize you’re missing one key item. Don’t panic! These Creole Chicken Egg Rolls are so flexible, you can totally pivot the filling around based on what you have on hand. That’s the beauty of home cooking—it’s about adapting the flavor, not just following a rigid list. If you’re prepping these for a big party or trying to fit them into specific Mardi Gras Menu Ideas, swapping things out is easy!
The main thing we want to keep is that Creole seasoning base—garlic, ginger, salt, pepper, and that five-spice powder. Everything else is pretty flexible, which is great for cutting down on waste or catering to picky eaters.
Protein Swaps for the Filling
If you don’t have ground chicken, running to the store isn’t always an option. You can absolutely use ground turkey instead; just know it cooks up a little leaner, so make sure you don’t overcook it! My favorite, though? If you have some leftover cooked shrimp or shredded crab meat—oh my goodness—that makes these feel super decadent. You’d mix that cooked meat in during the last step when you add the sesame oil, obviously skipping the initial browning step for the meat.
If you happen to have leftover rotisserie chicken, just shred it up finely and heat it through with the spices instead of cooking raw meat. You can actually find a wonderfully flavorful recipe for shrimp and crab bisque here; while that’s a totally different dish, those seafood flavors inspire my love for using seafood in other unexpected forms!
Switching Up the Vegetables
That bag of coleslaw mix we call for? It’s mostly cabbage, right? If you don’t have it, just use finely shredded green cabbage. No problem! You can also swap out the carrots or add in other things that wilt down nicely. Finely diced bell peppers—red or green—work beautifully and add a little sweetness. Mushrooms, finely chopped, are fantastic too, but you’ll need to cook them longer to make sure that extra water cooks out. Remember what I said? Dry filling equals crispy results!
If you are skipping the sesame oil, you can substitute it with a small dash of toasted walnut oil or just a tiny bit of extra vegetable oil. The sesame oil offers a unique nutty background note that complements the spices, but if it’s not on hand, don’t let it stop you from making these amazing Mardi Gras Treats!
Serving Suggestions for Your Festive Creole Chicken Egg Rolls
You can’t just serve these incredible Creole Chicken Egg Rolls naked! They deserve a beautiful dipping partner. While the simple sweetness of store-bought sweet chili sauce is always great, I highly recommend something with a little kick. A creamy comeback sauce is fantastic for dipping—it really ties into our Southern roots!
These make the absolute best addition to any party. They look so impressive on a platter when you are putting together those casual Mardi Gras Recipes Easy buffets or when you’re trying to nail the best Mardi Gras Potluck Ideas. They are the perfect finger food!
If you want to try making a homemade sauce—which I always encourage!—check out my recipe for tamarind sauce; the tanginess cuts through the richness of the filling beautifully. A spicy mustard dip is also a super fast option that tastes amazing with the Creole spices.
Storage and Reheating Instructions for Leftover Creole Chicken Egg Rolls
I’m going to be honest, these Creole Chicken Egg Rolls rarely last long enough in my house to worry about leftovers! But when they do manage to stick around, I want to make sure you know how to bring back that glorious crispness the next day. If you make a huge batch for a party, you have time to prep ahead, which is why I love recipes you can manage in advance, just like the make-ahead casseroles I share.
The number one rule when storing these is that they must be completely cool first. Don’t even think about putting them in the fridge warm, or they will steam themselves into a soggy mess overnight. Once they’ve reached room temperature, move them to an airtight container. They should stay good in the refrigerator for about three to four days.
Keeping Them Crisp When Reheating
The microwave is the enemy of crispness when it comes to fried foods, so please avoid that temptation! We need dry, circulating heat to bring that wrapper back to life. Oven reheating is my preferred method for larger quantities.
For the oven: Set your oven—or toaster oven—to about 375°F. Line a baking sheet with foil or parchment paper. Lay the cooled egg rolls out in a single layer. You’re reheating them, not cooking them, so it only takes about 8 to 10 minutes. Keep an eye on them, and they’ll taste almost freshly fried!
The Air Fryer Method for Single Servings
If you’re just reheating one or two, the air fryer is your absolute best friend. It’s fast and gets them unbelievably crispy! Place your leftovers in the air fryer basket, making sure they aren’t stacked up at all. Set the temperature to 350°F and cook them for about 4 to 6 minutes. They warm through fast, so listen for the sound—when the frying noise dies down a bit, they should be ready.
Freezing Your Creole Chicken Egg Rolls
Yes, you can freeze them, and it’s a lifesaver for emergency snacks! After they are totally cooled, lay them out on a baking sheet lined with parchment paper, making sure none of them touch. Pop that sheet into the freezer for an hour or two until they are solid little bricks. Once frozen hard, transfer them into a heavy-duty freezer bag, squeezing out as much air as you can. They should keep well for up to three months. When you want to cook them from frozen, just add a few minutes to the air fryer or oven time—no need to thaw!
Frequently Asked Questions About Creole Chicken Egg Rolls
We’ve covered the cooking, the variations, and the cooling, but I know sometimes you still have little questions floating around! It’s totally fine; cooking is all about learning as you go. I’ve pulled together the most common things folks ask me about these Creole Chicken Egg Rolls. If you’re planning an epic spread for the season, you might find some useful tidbits here, especially if you’re looking at Mardi Gras Treats!
Can I make these ahead of time?
Oh yes, you absolutely can! Making things ahead is the best way to keep my sanity during big parties. You have two main options: you can prepare the entire filling mixture (Step 1 and 2 from the instructions) and keep it sealed tight in the fridge for up to two days. When you’re ready to roll, just let the filling warm up slightly on the counter first. Or, you can roll the whole egg roll, but don’t fry them! Place the un-cooked rolls on a baking sheet, wrap them well, and freeze them solid. Then you can cook straight from frozen using the air fryer or oven method we talked about earlier!
What dipping sauce goes best with these Creole Chicken Egg Rolls?
What a great question! Since the filling itself is packed with that smoky, savory Creole flavor, you want a sauce that either complements that heat or offers a nice cool contrast. My absolute favorite is a quick spicy mustard sauce—just mix equal parts Dijon mustard, honey, and a dash of hot sauce. But if you’re serving these as part of a bigger spread, a sweet and sour sauce or even a simple duck sauce works too! The key is contrast.
Are these suitable for a Mardi Gras Charcuterie Board?
While a traditional Mardi Gras Charcuterie Board usually leans toward cured meats, cheeses, and fruit, these egg rolls can absolutely be the show-stopping hot item on the board! Think of them as the impressive finger food centerpiece. I’d serve them upright in a little cup or holder next to some colorful nuts and pickles. They add that needed textural contrast to all the soft cheeses and cured meats. It’s a fun twist on the standard spread!
Can I use wonton wrappers instead of egg roll wrappers?
You certainly can, but you need to adjust your expectations a bit! Wonton wrappers are smaller and much thinner than the standard egg roll wrappers. If you use them, you must reduce the amount of filling you put in each one—maybe just a tablespoon instead of a quarter cup. They will fry up much faster, too, sometimes in just 90 seconds, so watch them like a hawk! They tend to leak more easily, so make sure you seal those edges really, really well with your egg wash.
No matter how you tweak them, these Creole Chicken Egg Rolls are such a fun addition to any gathering. You can find more great ideas for festive cooking on my page dedicated to Mardi Gras Treats!
Print
Creole Chicken Egg Rolls
- Total Time: 35 min
- Yield: 20 servings 1x
- Diet: Low Fat
Description
Make these crispy egg rolls filled with seasoned ground chicken, vegetables, and bold Creole flavors. They are a modern, approachable take on Louisiana cuisine, perfect for parties or family meals.
Ingredients
- 1 pound ground chicken
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions (thinly sliced)
- 1 tablespoon sesame oil
- vegetable oil (for frying)
- 20 egg roll wrappers
- 1 large egg (beaten)
Instructions
- In a large skillet or wok over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder. Cook, stirring, until the chicken is fully cooked and no longer pink.
- Add the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the mixture is warmed through and softened, and the water has evaporated. Remove the skillet from the heat and let it cool slightly.
- In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat the oil over medium-low heat until it reaches 375°F.
- Lay one egg roll wrapper on a flat surface like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.
- Fold the two side corners over the center, then roll tightly until the egg roll is sealed. Repeat with the remaining wrappers and filling.
- Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches.
- Use tongs to transfer the cooked egg rolls to a paper towel-lined plate to drain before serving with dipping sauces.
Notes
- If the filling mixture seems too loose, continue cooking it until the moisture evaporates. Filling that is too wet causes soggy egg rolls.
- Wrap your egg rolls tightly; exposed filling will leak out when frying.
- Use a neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
- Do not overcrowd the Dutch oven; cook in batches of 3-4 to maintain the oil temperature at 375°F.
- For baking: Place egg rolls on a lined baking sheet, brush with oil, and bake at 400°F for 10-15 minutes, rotating halfway through.
- For air frying: Place egg rolls in the basket with space between them, brush or spray with oil, and air fry at 375°F for 8-10 minutes, flipping halfway through.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Creole
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 10
- Cholesterol: 35
Keywords: Creole Chicken Egg Rolls, Southern appetizers, New Orleans appetizers, party finger foods, easy chicken appetizer, Mardi Gras snacks