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Chicken Egg Rolls

Chicken Egg Rolls with Homemade Duck Sauce and Crunchy Slaw

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Recipe Details


Who doesn’t love adding on a side of egg rolls when ordering Chinese takeout? In Chef Elana’s elevated take, the golden pastries are the centerpiece of the dish, rolled up with chicken, spinach, and peas. Instead of deep-frying, we’re pan-searing them for that same crispy-crunchy texture. And for dipping, there’s homemade duck sauce—made with sweet apricot jam, soy sauce, and tangy rice wine vinegar.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 810
  • Protein 44g
  • Total Carb 87g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • egg roll wrappers
    egg roll wrappers
  • baby spinach
    3 ounces
    baby spinach
  • garlic
    1 clove
  • agave
    1 teaspoon
  • sesame oil
    2 tablespoons
    sesame oil
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • ground chicken
    12 ounces
    ground chicken
  • ground ginger
    1/4 teaspoon
    ground ginger
  • peas
    1/2 cup
  • soy sauce
    3 packets
    soy sauce
  • apricot preserves
    1 1/2 ounce
    apricot preserves
  • shredded red cabbage
    1 cup
    shredded red cabbage
  • shredded green cabbage
    1 cup
    shredded green cabbage

What You’ll Need

  • water
  • kosher salt
  • black pepper
  • 12" large nonstick pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Remove egg roll wrappers from refrigerator and allow to come to room temperature—this softens the wrappers, making them easier to roll. Rinse spinach and roughly chop. Mince garlic. Place slaw mix in a large bowl and massage with your hands to soften, about 30 seconds. Add agave, 1 tablespoon sesame oil, 1½ tablespoons rice wine vinegar, ¼ teaspoon salt and pepper as desired, and toss to coat. Set aside.

  2. Brown Chicken

    Brown Chicken

    Pat chicken dry with paper towel. Heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and ground ginger and cook, breaking up meat, until browned, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes more.

  3. Make Filling

    Make Filling

    Add peas, 2 packets soy sauce, and spinach to pan with chicken, still over medium-high heat. Cook, stirring, until spinach is wilted, about 2 minutes more. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat and set aside to cool slightly.

  4. Make Egg Rolls

    Make Egg Rolls

    Fill a small bowl with warm water. Place 1 egg roll wrapper on a clean, dry surface. Scoop a heaping ⅓ cup filling onto bottom half of wrapper, leaving a 1-inch border on left and right sides. Using your fingers, dab water along the wrapper's borders. Fold in sides, then roll up tightly away from you to seal, finishing seam-side down. Repeat with remaining wrappers, reserving any extra filling for serving on the side.

  5. Cook Egg Rolls

    Cook Egg Rolls

    Wipe pan from chicken clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add egg rolls, seam-side down, in a single layer. Sear until golden on bottom, about 3 minutes. Flip, then carefully add 2 tablespoons water around egg rolls in pan. Cover pan and continue cooking until egg rolls are cooked through and wrappers are translucent, 2-3 minutes more.

  6. Plate Chicken Egg Rolls

    Plate Chicken Egg Rolls

    While egg rolls cook, in a small bowl, whisk together apricot jam, remaining rice wine vinegar, and remaining soy sauce to make duck sauce. Divide crunchy slaw and egg rolls between plates and serve with duck sauce for dipping. Dig in!

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