This is a crunchy, savory twist on a bakery favorite that I first recreated on a rainy Sunday afternoon when I wanted something warm, handheld and deeply satisfying. The filling—shredded cooked chicken folded with diced ham, cream cheese and mature cheddar—has the creamy mouthfeel of a comforting sandwich but packed into a crisp, golden wrapper. I discovered the combination while cleaning out my fridge and testing fillings that would stand up to deep frying without leaking or collapsing. The result was better than I expected: a crisp exterior giving way to a luscious, well-seasoned interior with bright hits of parsley and mature cheddar.

It became an instant hit with my family. My partner declared that these are the sort of snack you make when friends drop by unexpectedly, and my children asked for them again three days later. They travel well for picnics, reheat beautifully in a hot oven, and the assembly is oddly soothing—rolling each one feels like a small, satisfying craft. If you appreciate contrasting textures, bold cheddar notes and a hint of ham in your chicken filling, these egg rolls will quickly become a regular in your snack rotation.

Ingredients

• Cooked chicken breast: Use 2 cups of finely shredded, cooked chicken (about two medium breasts). Poach or roast and cool before shredding; leftover roast chicken works brilliantly and adds extra flavor.
• Cooked ham: 1/2 cup diced. Choose a quality deli ham, or cooked ham steak trimmed and finely chopped. The saltiness of ham balances the cream cheese base.
• Cream cheese: 1 cup, softened. Full-fat cream cheese gives the creamiest texture and helps the filling bind so it does not escape during frying—Philadelphia or a similar brand is ideal.
• Mature cheddar: 1/2 cup grated. Choose a sharp, mature cheddar for character—this adds depth and a slight tang that stands up to frying.
• Fresh parsley: 2 tablespoons chopped. Adds brightness and color; flat-leaf parsley is recommended.
• Garlic powder: 1 teaspoon. Use garlic powder rather than raw garlic so the flavour distributes evenly in the cold filling.
• Onion powder: 1 teaspoon. Provides a gentle allium note without adding moisture.
• Black pepper: 1/2 teaspoon freshly ground for a gentle heat.
• Salt: 1/2 teaspoon, adjust to taste depending on how salty your ham is.
• Egg roll wrappers: 12 wrappers. Keep them covered with a damp cloth while working to prevent drying out.
• Large egg: 1 beaten, used as an egg wash to seal the wrappers securely.
• Vegetable oil: For deep frying. Use a neutral oil with a high smoke point; you will need enough to maintain 2 to 3 inches of oil in your pot.

Instructions

Combine the filling: In a large bowl, add 2 cups shredded cooked chicken, 1/2 cup diced ham, 1 cup softened cream cheese, 1/2 cup grated mature cheddar, 2 tablespoons chopped parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Stir until thoroughly combined and smooth, ensuring there are no large lumps of cream cheese. Taste and adjust seasoning. Set up your assembly station: Lay a damp kitchen towel on the counter to keep wrappers moist. Place a stack of egg roll wrappers within reach, a small bowl with the beaten egg for sealing, and a spoon or small scoop with about 2 tablespoons capacity for consistent filling portions. Fill and fold: Place one wrapper on the work surface with a corner pointing toward you. Spoon about 2 tablespoons of filling onto the center third of the wrapper. Fold the bottom corner up over the filling, fold the two side corners in snug, then roll tightly toward the top corner. Brush the top corner with beaten egg and press to seal. Repeat until all wrappers are filled. Keep finished rolls on a tray, seam-side down. Heat the oil: Pour enough vegetable oil into a deep pot to reach 2 to 3 inches deep and heat to 350°F (180°C). Use a candy or frying thermometer to monitor temperature; maintaining 350°F gives a crisp exterior without overcooking the filling. Fry to golden: Fry the rolls in batches so the pot is not crowded. Cook 3 to 4 minutes per batch, turning occasionally with a slotted spoon until evenly golden brown and crisp. Remove to paper towels to drain for a minute or two before serving. Serve warm: Serve immediately with a creamy dipping sauce, sweet chilli, or classic ketchup. If not serving right away, keep warm in a 200°F (95°C) oven for up to 20 minutes to maintain crunch.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. To keep crisp, place a paper towel beneath the egg rolls to absorb any excess oil. For longer storage, freeze on a single layer until solid, then transfer to a freezer bag and label. Reheat frozen rolls in a preheated oven at 400°F (200°C) for 12 to 15 minutes, turning once, until heated through and crisp. Avoid microwaving for reheating as it will soften the wrapper.

Ingredient Substitutions

If you want to reduce dairy, swap the cream cheese for 1/2 cup ricotta plus 1/2 cup plain Greek yogurt, though the filling will be slightly looser. For a pork-free version, replace the ham with 1/2 cup cooked diced turkey or additional chicken. To make these spicier, add 1/2 teaspoon smoked paprika and a pinch of cayenne. For a lighter cheese profile, use mild cheddar or Monterey Jack. Remember to adjust salt when changing salted ingredients.

Serving Suggestions

Serve with creamy mustard-dill dip, sweet chilli sauce or simple ketchup. For a fuller plate, pair with a crisp green salad dressed in lemon and olive oil, or a slaw made from cabbage, carrot and a tangy yogurt dressing. These are excellent party finger foods—arrange on a platter with small bowls of dipping sauces and fresh parsley for colour. They also work well as a hearty brunch side alongside scrambled eggs.

Cultural Background

While egg rolls are more commonly associated with East Asian cuisine, this version draws inspiration from British bakery fillings such as those found in popular high-street bakeries. The idea of combining cooked meats, cheeses and a creamy binder, then encasing and frying in a thin wrapper is a cross-cultural comfort technique. This adaptation honours the handheld convenience of bakery snacks, merging savoury British flavours with the crisp, fried shell typical of East Asian snacks.

Seasonal Adaptations

Spring and summer: lighten the filling with chopped spring onions, shredded carrot and a little lemon zest. Autumn and winter: add roasted root vegetables and a pinch of sage for warmth. During holiday gatherings, substitute the ham for leftover holiday turkey and add a teaspoon of cranberry chutney to the filling for a festive touch. The method adapts easily to seasonal ingredients without changing cooking times.

Meal Prep Tips

Make the filling 24 hours ahead to let flavours marry. Keep wrappers covered with a damp towel and assemble just before frying. Flash-freeze unbaked rolls on a tray, then store in bags for quick future frying; you can deep-fry from frozen but add a minute or two to the cook time. Use an egg scoop for uniform filling to ensure even frying and consistent portion sizes for serving or reheating.

These golden egg rolls are a simple celebration of texture and flavour—crispy, creamy and reliably comforting. Whether you make them for a party or a cosy night in, they offer a playful and satisfying way to enjoy familiar ingredients in a new form. Try them once and they’ll likely become a requested staple.