This version of Crispy Chicken Greggs Egg Rolls grew out of one of those late-afternoon cravings when I wanted something deeply satisfying, crunchy, and rich without spending hours in the kitchen. I first experimented with this filling during a rainy weekend when there was leftover roasted chicken and a packet of ham in the fridge. The combination of shredded chicken, cream cheese, mature cheddar, and a light pop of parsley became an instant hit at our house. The texture is what sold it: a silky, slightly tangy interior contrasted with a thin, crunchy wrapper. It feels indulgent but approachable, and it disappears faster than anything else at gatherings.

What makes these especially memorable is the nod to a classic bakery flavor profile while transforming it into a handheld snack. The savory-sweet balance, the creaminess of the cheese, and the little chew from the diced ham create layers of flavor that pair perfectly with a crisp exterior. I love making a batch for impromptu guests and watching people reach for seconds. This version is straightforward, uses mostly pantry ingredients, and is forgiving during assembly — ideal for cooks who want big results without fuss.

Ingredients

• Cooked chicken breast: 2 cups, finely shredded. Use rotisserie chicken or poach breasts lightly and shred when warm for best texture. Freshly shredded meat binds better with the cheese than pre-chopped deli chicken.
• Cooked ham: 1/2 cup, diced. Choose a quality honey or smoked ham for a touch of sweetness and depth. Diced small so it distributes evenly in each roll.
• Cream cheese: 1 cup, softened. Full-fat cream cheese yields the creamiest, silkiest filling; allow to sit at room temperature for 20 minutes to ease mixing.
• Mature cheddar: 1/2 cup, grated. A sharp or mature cheddar adds tang and savory bite; freshly grate it so it melts evenly into the mixture.
• Fresh parsley: 2 tablespoons, chopped. Adds brightness and cuts the richness; flat-leaf parsley works best.
• Garlic powder: 1 teaspoon; Onion powder: 1 teaspoon. These provide concentrated aromatics without adding moisture.
• Black pepper & salt: 1/2 teaspoon each. Adjust to taste, especially if your ham is salty.
• Egg roll wrappers: 12 sheets. Keep them covered with a damp towel while you work to prevent drying out.
• Egg: 1 large, beaten, for sealing wrappers.
• Vegetable oil: For deep frying. Choose a neutral oil with a high smoke point such as canola or sunflower.

Instructions

Mix the filling: In a large bowl combine 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. Use a sturdy spoon or spatula and fold until the mixture is uniformly creamy with small visible flecks of ham and parsley. Taste and adjust seasoning — ham can be salty, so check before adding more salt. Prepare wrappers and filling portions: Lay a wrapper on a clean, dry surface with one corner facing you. Keep remaining wrappers covered with a slightly damp towel to prevent drying. Spoon about 2 tablespoons of filling into the center of the wrapper; if you overfill, the wrapper can burst during frying, so err on the side of a modest amount for a tight roll. Roll and seal: Fold the bottom corner over the filling, then fold the two side corners inward so they wrap snugly around the filling. Roll up toward the top corner. Brush the top corner with the beaten egg and finish rolling to seal. Place finished rolls seam-side down on a tray. If you plan to fry later, arrange on a parchment-lined tray and refrigerate for up to 24 hours; chilled rolls hold together better in hot oil. Heat oil and fry: Pour oil into a deep fryer or a heavy-bottomed pot to a depth of about 2 to 3 inches and heat to 350°F (180°C). Use a thermometer to maintain temperature; too hot will darken wrappers before the interior warms, too cool will make them soggy. Fry 3 to 4 egg rolls at a time to avoid crowding, about 3 to 4 minutes per batch, turning occasionally for even color. Aim for a deep golden brown. Drain and serve: Remove with a slotted spoon and drain on paper towels for 1 minute, then transfer to a wire rack to keep crisp. Serve hot with creamy dipping sauce, ketchup, or a tangy mustard dip.

Storage Tips

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days; place a sheet of paper towel under the rolls to absorb excess moisture. Reheat in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes to restore crunch. For long-term storage, freeze uncooked, assembled rolls on a tray until solid, then transfer to freezer bags for up to 3 months. Fry straight from frozen and add an extra 1 to 2 minutes to ensure the center heats through.

Ingredient Substitutions

If you prefer lower-fat options, substitute light cream cheese and use reduced-fat cheddar, though the filling will be slightly less creamy. For a pork-free alternative, swap ham for diced smoked turkey or chopped prosciutto for a more intense savory note. Use gluten-free wrappers if needed, but fry gently as some gluten-free wrappers are more delicate. To make them vegetarian, replace chicken and ham with a seasoned mix of cremini mushrooms and smoked tofu crumbles for a similarly savory texture.

Serving Suggestions

Serve these alongside simple sides like a crisp green salad, coleslaw, or pickled vegetables to cut the richness. Dipping sauces that complement them include a creamy sriracha mayo, honey mustard, or a tangy ranch. For party platters offer several sauces in small bowls and garnish the plate with lemon wedges and chopped parsley for a bright finish. They make a fun finger food for afternoons, game nights, or as part of a buffet.

Cultural Background

While egg rolls are often associated with East Asian cuisine, this take is a playful hybrid that borrows the format — the thin, fried wrapper — and fills it with deli-style British bakery flavors reminiscent of Greggs. Greggs is known for hearty, savory pastries and rolls; this recipe translates that spirit into a handheld, deep-fried snack that nods to British comfort food while using familiar American ingredients.

Seasonal Adaptations

In summer, lighten the filling by using shredded rotisserie chicken and adding a tablespoon of lemon zest and chopped basil instead of parsley for brightness. In autumn or winter, fold in a spoonful of caramelized onion or swap cheddar for smoked gouda to deepen the flavor. For holiday gatherings, add a teaspoon of whole-grain mustard to the filling for a festive edge.

Meal Prep Tips

Prepare the filling up to 24 hours ahead and keep chilled. Assemble rolls the morning of your event and refrigerate on a parchment-lined tray covered with plastic wrap. Bring oil to temperature just before guests arrive and fry in batches to serve hot. If you need to hold finished rolls briefly, keep them on a wire rack in a warm oven set to 200°F (95°C) to maintain crispness without overcooking.

These Crispy Chicken Greggs Egg Rolls are a little nostalgic, a little indulgent, and entirely shareable. They’re perfect for when you want something impressive that doesn’t require a culinary degree — just a few thoughtful steps and good ingredients. I hope you enjoy making them as much as we do; they always spark conversation and requests for the recipe at the table.