Chicken Teriyaki Egg Roll Pockets


Looking for an easy dinner recipe? Seeking a fun way to celebrate Chinese New Year? Try these 5 ingredient chicken teriyaki egg rolls!

Made with chicken, carrots, and cabbage, these egg rolls are a filling meal that you will come back to again and again!!

Ingredients for Chicken Teriyaki Egg Rolls

All you need to make this delicious recipe are 5 ingredients!

Ingredients List:

  • Teriyaki Sauce/Glaze
  • Shredded Cabbage
  • Egg Roll Wrappers
  • Shredded Carrots
  • Diced Chicken Breast
  • Optional: Cornstarch, a sprinkle of garlic, a dash of ginger, a splash of orange juice

Cooking Tools:

  • Cutting Board
  • Pan
  • Knife
  • Small Pot
  • Frying Oil
  • Tongs
  • A small bowl of Milk (for sealing the edges of the egg roll)

Tips for Making this Recipe

  • Have all of your egg rolls wrapped and ready for frying before you start cooking them.
  • Buy pre-shredded cabbage and carrots if they are available to save time.
  • Dice your chicken into small pieces, so that you can have a little in every bite!
  • Drain as much oil as you can when removing egg rolls from the hot oil. Place on a paper towel for additional grease absorption.
  • For more flavorful egg rolls, marinate your chicken for 6-12 hours.

Chicken Teriyaki Egg Roll FAQs

What are some good foods to eat with these chicken teriyaki egg rolls? – Cooked Rice, grilled pineapple, chicken chow mein, or Chinese chicken salad. You can easily make chow mein by taking any leftover egg roll filling and adding it to cooked chow mein noodles, additional teriyaki sauce, and some green onion! I’ve done that before, and it tasted great!

Does it matter what cut of chicken you use? – Nope! You could try another cut such as the thigh or tenderloin. However, I have only ever made this recipe using chicken breast.

Can I prep the ingredients the night before? Yes! There are a few options.

  1. Only prep the uncooked veggies, while leaving the chicken to be handled on the day of. This will save 10-15 minutes in the assembly the next day.
  2. Shred the veggies and cut up the raw chicken the night before. If you do so, store these ingredients separately in airtight containers, sanitize your countertop, and only keep the raw chicken in the fridge for 1-2 days.
  3. Cut up and cook the entire filling the day before. Store the chicken teriyaki veggie mixture in an airtight container for 1-2 days.

Note: For sanitation reasons, we recommend that you cut and cook the chicken on the same day.

Pro tip: Marinate your chicken in teriyaki glaze and orange juice for 6-12 hours before making the egg rolls. This will make your chicken extra juicy and flavorful!

How to make these Egg Rolls

First, gather ingredients. I find that it is easiest to stay organized in the kitchen and follow the recipe if I get out all the ingredients and kitchen tools before I get started.

Once you have gotten everything out, cut up your chicken and veggies. I recommend cutting up the chicken into small pieces. This will help it cook faster and help you get a little bit of chicken in each bite of your egg roll! For the veggies, you want them to be washed and cleaned before you shred or cut them up. Make sure you have 1-2 cups of each.

Then, you can move on to cooking. Place your shredded cabbage and carrots into your pan with a drizzle of olive oil. Cook your veggies for 3-4 minutes on medium heat or until they are just crisp tender.

After the veggies have softened, scoot your vegetables to the side of the pan and add your chicken. Cook the teriyaki chicken pieces for 5-10 minutes or until fully cooked. If you marinate your chicken, it will already be coated in the teriyaki glaze. If not, add in the teriyaki glaze and optional garlic, ginger, cornstarch, and orange juice.

Once cooked through, incorporate the vegetables back in and stir the entire mixture together. You are looking for a not-too-wet but still enough teriyaki flavor consistency. If you need to, you can add more teriyaki sauce and continue to simmer for 2-3 minutes until it thickens – you don’t want too much moisture. Remove from heat and allow to cool slightly.

After your egg roll mixture has been fully cooked and combined, add a few spoonfuls of the mixture to the center of your egg roll wrappers (diagonally). Feel free to fill the egg rolls as much as you like, but I like to do about 3 heaping spoonfuls.

Next, you will want to wet the edges of the egg roll wrappers. I generally warm a small bowl of milk and use my finger to trace the edges of the wrapper. However, water works just as well.

After the edges are wet, fold over the corners to make an egg roll pocket. I like to start with the bottom corner and then fold over the diagonal edges. From there you can roll it into a pocket or more cylindrical “egg roll” shape.

As you finish preparing the egg rolls, start heating up your oil to fry them. Below you can see what the egg roll pockets look like after being fully wrapped.

It doesn’t matter what size pan you use to fry the egg rolls in, just make sure that you have enough oil to cover the bottom 3 inches. Using a thermometer, heat the oil to 300 degrees Fahrenheit. You will start to hear the oil sizzle just a little.

Then, put your egg rolls in the hot oil and fry them for 1-2 minutes, turning them so they get golden brown on both sides. Do what you need to in order to keep the heat consistent between 300 – 350 degrees. If they are browning too quickly, remove the pan from the burner for a few minutes as you continue to cook them.

Be careful when removing the egg rolls from the oil. Sometimes it can pop and burn your skin. I suggest using tongs and moving quickly!

As you remove the egg rolls from the oil, try to drain them as much as possible and place them on a paper towel to cool.

Finally, serve your egg rolls with pineapple, rice, Chinese chicken salad, or other delicious sides, and ENJOY!!

Chicken Teriyaki Egg Rolls Recipe

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Chicken Teriyaki Egg Rolls

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, egg roll
Servings: 8 egg rolls
Author: Tia Fowles


  • 1 Cutting Board
  • 1 Knife
  • 1 Saucepan
  • 1 Pair of Tongs
  • 1 small pot


  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 large chicken breasts, diced
  • 2 tbsp teriyaki glaze

Optional add-ins

  • 1/8 tsp ground ginger
  • 1/2 tsp garlic
  • 1 tsp olive oil
  • 1/2 tsp cornstarch
  • 1 tbsp orange juice


  • Gather ingredients.
  • Dice up the chicken, carrots, and cabbage
  • Add cabbage, carrots, and olive oil to a saucepan. Cook on low heat for about 5 minutes or until soft.
  • Add diced chicken to the saucepan along with the teriyaki glaze and any desired spices. Cook for 5-10 minutes on medium heat.
  • Stir together the chicken teriyaki egg roll filling until well combined.
  • Add a few spoonfuls of the filling to the center of the egg roll wrapper.
  • Add warmed milk to the edges of the egg roll wrapper and fold over into a sealed pocket.
  • Repeat the process of filling and sealing egg rolls until the mixture is gone.
  • Take the egg roll pockets and fry them in hot oil for about a minute, turning each one over, so both sides are golden brown.
  • Drain the oil and place the cooked egg rolls on paper towels until they are ready to be served.


  • Have all of your egg rolls wrapped and ready for frying before you start cooking them.
  • Buy pre-shredded cabbage and carrots if they are available to save time.
  • Dice your chicken into small pieces, so that you can have a little in every bite!
  • Drain as much oil as you can when removing egg rolls from the hot oil. Place on a paper towel for additional grease absorption.
  • For more flavorful egg rolls, marinate your chicken for 6-12 hours.

Storing these Chicken Teriyaki Egg Rolls

There are some recipes that taste great the day after and others that don’t make very good leftovers. I have to say, these taste pretty good as leftovers. These chicken teriyaki egg rolls can be stored in the fridge in an airtight container for 3-5 days or placed in an airtight container in the freezer for up to 3 months.

Pro tip: For the best flavor, eat them cold and for the best texture try air fry them. Eating them cold/room temperature saves you from that awful reheated taste that chicken gets. And air frying can help give you that crispy outer shell. (They get a little soft over time).

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