This crisp, savory treat blends two of my favourite comfort-food worlds: the warm, filled pastries you grab at a bakery and the crunchy, handheld satisfaction of a perfectly fried roll. I first developed this filling one rainy weekend when I had leftover roast chicken and a pack of egg roll wrappers in the fridge. The creamy texture of softened cream cheese, the salty lift from diced ham and the sharp bite of mature cheddar came together in a way that felt both indulgent and unfussy. Over time this combination has become my quick party go-to and a way to use pantry and fridge odds-and-ends without losing any of the joy of a fresh, made-to-order snack.

These rolls have a bright, savory flavour profile: the chicken is tender and meaty, the ham gives salty depth, and the cheeses create a creamy matrix that binds everything as it crisps. Texture-wise they’re a study in contrasts—the filling is soft and slightly gooey while the wrapper turns shatteringly crisp when fried at the right temperature. I serve them hot, straight from the fryer, and watch friends and family reach for second helpings before the plates are cleared. If you like a snack that's portable, crowd-pleasing and quick to scale up for guests, these are a winner.

Ingredients

• Cooked chicken (2 cups): Use leftover roasted or poached chicken breast, finely shredded. I prefer white meat for a neutral base that soaks up the cheese flavour; roughly 10–12 ounces cooked, shredded works well. Rotisserie chicken is an easy shortcut when pressed for time.
• Cooked ham (1/2 cup): Diced ham adds salty, savory notes—choose a good-quality cooked ham or diced deli ham. For a smokier profile, use honey-baked or smoked ham but reduce additional salt.
• Cream cheese (1 cup): Full-fat (8 ounces) cream cheese, softened to room temperature so it mixes smoothly. Brands like Philadelphia give a reliably creamy texture that binds the filling without becoming greasy when fried.
• Grated mature cheddar (1/2 cup): Sharp or mature cheddar lends tang and structure; pre-shredded works but freshly grated melts more evenly. Kraft or store-brand sharp cheddars are fine—aim for a bold flavor.
• Fresh parsley (2 tbsp): Finely chopped for brightness; flat-leaf parsley adds a fresh green note that cuts through the richness.
• Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper and 1/2 tsp salt. Adjust to taste, but salt sparingly if your ham is already salty.
• Egg roll wrappers (12): Found in the refrigerated section of most supermarkets. Thinner wrappers crisp better, while thicker ones are more forgiving for beginners.
• Large egg (1): Beaten, used to seal the wrappers so they don’t open while frying.
• Vegetable oil: For deep frying—canola or sunflower oil with a high smoke point. You'll need enough oil to submerge the rolls, about 4–6 cups depending on pot size.

Instructions

Prepare the Filling: In a large mixing bowl combine 2 cups finely shredded cooked chicken, 1/2 cup diced cooked ham, 1 cup softened cream cheese and 1/2 cup grated mature cheddar. Add 2 tablespoons chopped fresh parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Use a sturdy spoon or rubber spatula to fold everything together until homogeneous—don't overwork it; you want soft pockets of cheese that will melt but still hold the mixture together. Assemble the Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner up over the filling, then fold both side corners in snugly. Roll tightly toward the top corner; brush the top corner with beaten egg to seal. Place assembled rolls seam-side down on a parchment-lined tray to rest. Repeat with remaining wrappers and filling—you should end up with 12 even rolls. Heat the Oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot to a depth of about 2–3 inches. Heat to 350°F (180°C) and maintain this temperature—use a thermometer for accuracy. If oil is too cool the rolls will absorb oil and go greasy; too hot and the wrapper will brown before the filling warms through. Fry Until Golden: Fry the egg rolls in small batches so they have space to turn. Cook for 3–4 minutes, turning occasionally with tongs so all sides brown evenly, until deep golden and crisp. Remove to paper towels to drain and rest for a minute; the filling will finish setting as they rest. Serve: Serve hot with creamy dipping sauce (ranch or a garlic mayo) or ketchup. For a restaurant-style presentation, slice each roll diagonally and fan on a platter with lemon wedges and extra parsley.

Storage Tips

Store cooled, leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness, or re-fry for 1–2 minutes for the most authentic texture. If you plan to freeze, assemble rolls but do not fry: lay them on a baking sheet lined with parchment, flash-freeze until firm, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, allowing 30–60 seconds extra fry time and checking internal temperature—the filling should be hot and slightly molten.

Ingredient Substitutions

For a lower-sodium option, swap the diced ham for diced cooked turkey or omit it entirely and add 2–3 strips of cooked, crumbled turkey bacon for smokiness. To make the filling lighter, use light cream cheese, though the texture will be less rich. For a vegetarian version, replace chicken and ham with a mix of finely chopped, sautéed mushrooms and shredded cooked jackfruit or firm tofu seasoned with soy sauce and smoked paprika; add an extra 1/4 cup cheddar or a plant-based cheese to help binding. If you prefer baking, brush rolls with a light coating of oil and bake at 400°F (200°C) for 12–15 minutes, turning once.

Serving Suggestions

Serve these as an appetizer or part of a casual main course. They pair beautifully with a crisp coleslaw, pickled vegetables or a fresh green salad to cut the richness. Dipping options include a garlic-herb mayo, ranch, sweet chili sauce or simple ketchup. For a party, present halved rolls on a platter with small ramekins of three different dips so guests can mix and match.

Cultural Background

While egg rolls are often associated with East Asian cuisines, the concept of wrapping a savoury filling in a thin pastry and frying it is global. These particular rolls are inspired by British bakery fillings—takeaway shops often combine meat, cheese and creamy binders for handheld snacks. This recipe is my take on that comfort-food tradition, married to the crisp technique of deep-frying common in Chinese-style wrappers.

Seasonal Adaptations

In summer, lighten the filling by using shredded poached chicken mixed with a lemony herb cream cheese and add fresh chopped chives and spring onions. In autumn or winter, swap the parsley for chopped sage and add a teaspoon of wholegrain mustard to the filling for a cozier flavour. For holiday parties, add finely chopped roasted chestnuts or cranberry relish on the side for an elevated seasonal twist.

Meal Prep Tips

Make the filling up to 24 hours ahead and keep chilled. Assemble shortly before frying—this prevents moisture softening the wrappers. For large gatherings, assemble multiple trays and refrigerate covered; fry in batches on the day, keeping fried rolls warm in a 200°F (95°C) oven on a wire rack to maintain crispness. Use disposable gloves during assembly when making dozens to speed up production.

This recipe has consistently turned leftovers into centre-stage snacks, and I hope it becomes part of your rotation for gatherings and weeknight treats. The combination of creamy filling and crackling wrapper is simple but memorable—make it your own by playing with cheeses and add-ins.