If there’s one appetizer that disappears faster than you can fry the next batch, it’s egg rolls. Crispy on the outside, juicy and savory on the inside—there’s something irresistible about that first crackly bite.
But these Better Than Takeout Egg Rolls are extra special.
What makes this recipe unique is the addition of egg noodles in the filling—a game-changer that gives these rolls more body, better texture, and that authentic takeout-style bite we all crave. The noodles soak up the soy sauce, spices, and chicken juices, creating a filling that’s flavorful, cohesive, and incredibly satisfying.
This recipe is also a fantastic way to use my staple kitchen prep: https://flavoredbyfatima.com/2020/02/21/all-purpose-chicken/
Having this chicken ready in your fridge or freezer makes quick recipes like this effortless.
Whether you’re making these for Ramadan appetizers, family chai nights, kids’ lunchboxes, or party platters, they’re guaranteed to be a hit—and yes, they freeze beautifully too.
Why These Egg Rolls Are Better Than Takeout
First, the filling is loaded with real ingredients you can see and taste—tender shredded chicken, crunchy cabbage, sweet carrots, bell peppers, and spring onions.
Second, the noodles. Traditional egg rolls often rely only on cabbage and meat, but adding egg noodles gives the filling a heartier, more satisfying bite. It mimics the texture of chow mein tucked inside a crispy shell—comfort food at its best.
And finally, the seasoning. A balance of soy sauce, black pepper, white pepper, a hint of sugar, and chili flakes creates that classic Indo-Chinese flavor profile that’s savory, slightly spicy, and deeply aromatic.
Freezing & Make-Ahead Tips
These egg rolls are perfect for batch prep. Roll them all at once and freeze on a tray before transferring to freezer bags. Fry directly from frozen—no thawing needed—just add an extra minute or two to the frying time.
Serving Suggestions
Serve these egg rolls with chili garlic sauce, sweet chili sauce, schezwan chutney, or even classic ketchup for kids. They make the perfect appetizer platter alongside fried rice, chow mein, or desi-Chinese fusion dinners.
Crispy Homemade Egg Rolls
10
servings30
minutes30
minutes140
kcalCrispy better than take out egg rolls filled with chicken, veggies and noodles.
Ingredients
1 cup 1 multi purpose chicken https://flavoredbyfatima.com/2020/02/21/all-purpose-chicken/
1/4 cup 1/4 cooked egg noodles
1/4 cup 1/4 Cabbage
1/4 cup 1/4 shredded carrots
1/4 cup 1/4 sliced green bell pepper
3 sprigs 3 chopped spring onion
2 tsp 2 soy sauce
1 tsp 1 black pepper
1/2 tsp 1/2 salt
1/2 tsp 1/2 sugar
1/2 tsp 1/2 white pepper
1/2 tsp 1/2 msg
1/2 tsp 1/2 chicken bullion powder
1/2 tsp 1/2 crushed red pepper flakes
2 tbsp 2 oil
1 cup 1 oil for deep frying
Directions
- Heat 2 tablespoons oil in a wok on high heat. Once the oil is hot, add the cabbage, shredded carrots, green bell pepper, and spring onions. Stir fry quickly to retain crunch and freshness.
- Add the cooked egg noodles to the vegetables, followed by soy sauce, black pepper, white pepper, salt, sugar, msg, chicken bullion powder and crushed red pepper flakes. Add the chicken and toss everything together on high heat for about 30 seconds so the noodles absorb the seasoning without becoming soggy.
- Remove the mixture from the heat and transfer it to a bowl.
- Place an egg roll wrapper on a flat surface. Add one heaping tablespoon of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal.
- Heat oil for deep frying. Fry the egg rolls in batches until golden brown and crispy on all sides. Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce, or freeze the rolled egg rolls uncooked for future use.
