Oh, friend, let me tell you about a little magic that happens when classic comfort food meets an unexpected twist! Do you remember those days of backyard barbecues, potlucks, or just needing a super satisfying snack? Well, get ready to add a new star to your recipe roster. These Chicken Coleslaw Egg Rolls are that kind of recipe – the one that makes everyone ask, “Can I get that recipe?!” It’s easy, surprisingly quick, and delivers on a crispy, savory crunch that’ll have you coming back for more. Seriously, who knew coleslaw could be so exciting?
Why You’ll Love Chicken Coleslaw Egg Rolls
- Fast: From prep to plate, you won’t be in the kitchen all day!
- Easy: Simple steps, simple ingredients, maximum flavor.
- Giftable: Perfect for sharing at parties, game nights, or as a thoughtful meal for a friend.
- Crowd-pleasing: A unique appetizer or snack that everyone will adore.
Ingredients
- 10–12 egg roll wrappers: These are your golden ticket to crispy perfection! You can usually find them in the refrigerated section near the produce or tofu at your grocery store.
- 2 cups shredded cooked chicken: Rotisserie chicken is truly your best friend here – it’s already seasoned and perfectly tender, saving you a ton of time.
- 3 cups tri-color coleslaw mix: Another amazing time-saver! This pre-shredded mix gives you all the crunch and vibrant color without any chopping.
- 1 tbsp olive oil: Just a little bit to get our veggies perfectly tender.
- Salt and pepper to taste: The essential duo to bring out all those delicious flavors.
- Vegetable oil, for frying: We’ll need enough to get about ¾ inch in your skillet for that perfect sizzle.
- Water (for sealing wrappers): Our little secret weapon for keeping everything tucked in tight.
How to Make Chicken Coleslaw Egg Rolls
Ready to roll? Let’s get cooking!
- First things first, grab a large pan and warm up that olive oil over medium heat. Once it’s shimmering, toss in your coleslaw mix. We’re just looking to soften it slightly, about 3–4 minutes, so it’s tender but still has a nice little bite. You don’t want it mushy!
- Now, let’s bring in the star! Add your glorious shredded chicken to the pan with the coleslaw. Give it a good stir and let it cook for another 2–3 minutes, just enough to warm through and mingle with the coleslaw flavors. Don’t forget to season generously with salt and pepper! Once everything is beautifully combined, take it off the heat and let the mixture cool down a bit. This step is important because it prevents your egg roll wrappers from getting soggy or tearing when you fill them.
- Alright, this is where the fun really begins – wrapping! Lay an egg roll wrapper out on a clean surface so it looks like a diamond, with one corner pointing towards you. Scoop about ¼ to ⅓ cup of your cooled chicken and coleslaw filling and place it horizontally across the center of the wrapper, leaving a good inch or so clear on each side.
- Now for the folding technique: take the bottom corner closest to you and fold it snugly over the filling. Then, fold in the two side corners, one after the other, creating a neat little envelope. Starting from the bottom, roll the wrapper tightly upwards, away from you, keeping the filling secure. Before you reach the very top corner, dip your finger in a bit of water and moisten that top tip. This acts like glue! Finish rolling to seal it perfectly. Repeat with the rest of your wrappers and filling. I usually do a few at a time to get into a rhythm! If you’re looking for another quick and easy chicken meal, you might also love these flavorful chicken wraps!
- Time for the sizzle! Pour about ¾ inch of vegetable oil into a sturdy skillet and heat it to 350–375°F (175–190°C). If you don’t have a thermometer, a good test is to drop a tiny piece of wrapper in; if it sizzles and quickly turns golden, you’re good to go! Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they’re gloriously golden brown and crispy on all sides, usually 2–3 minutes per side.
- Once they’re perfectly golden, carefully remove the egg rolls from the oil and let them drain on a plate lined with paper towels. This helps get rid of any excess oil and keeps them extra crispy. Serve them hot with your favorite dipping sauces, and get ready for rave reviews!
Substitutions & Additions
The beauty of this recipe is how adaptable it is! Feel free to play around with flavors and ingredients:
- Different Proteins: Instead of chicken, try shredded turkey, cooked ground pork, or even a plant-based shredded meat substitute for a vegetarian option.
- Veggies: While coleslaw mix is super convenient, you could also shred your own cabbage, carrots, and add finely diced bell peppers or green onions to the mix.
- Flavor Boosters: A dash of ginger powder, garlic powder, or a swirl of sesame oil in the filling can really elevate the Asian-inspired flavor. A sprinkle of bacon bits would also be amazing!
- Sauces, glorious sauces! These egg rolls are fantastic with a classic sweet and sour sauce, but don’t limit yourself! Try them with a tangy ranch, a zesty honey mustard, or even a spicy mayo for an extra kick. If you love a good sauce, you might want to check out this spicy honey mustard recipe!
- Healthier Cooking Methods: If you’re looking to reduce frying, you can absolutely bake or air fry these!
- Air Fryer: Spray egg rolls lightly with cooking spray, then air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.
- Baked: Brush egg rolls with a little oil, then bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
Tips for Success
Achieving egg roll perfection is simpler than you think, especially with these little pointers:
- Don’t Overfill! It’s tempting to pack in as much filling as possible, but overfilled egg rolls are prone to bursting in the oil. Aim for that ¼ to ⅓ cup sweet spot.
- Seal Them Tight: That little bit of water on the wrapper edge is crucial. A good seal prevents oil from seeping in and keeps your filling securely inside.
- Maintain Oil Temperature: If your oil is too cold, your egg rolls will be greasy. If it’s too hot, they’ll burn on the outside before the filling is fully heated. A cooking thermometer is a great investment here, or practice that “test piece” trick!
- Work in Batches: Resist the urge to cram too many egg rolls into the pan. Crowding lowers the oil temperature and leads to uneven cooking and less crispiness. Give them space to get golden brown.
- Cool the Filling: As mentioned, warm filling can make your wrappers flimsy and harder to roll. Let it cool down to at least room temperature.
- Drain Properly: After frying, always place your egg rolls on a wire rack set over paper towels. This allows air to circulate, keeping them super crispy as they cool slightly.
- Prep Ahead: You can make the chicken and coleslaw filling a day in advance and store it in the fridge. This makes assembly a breeze when you’re ready to fry!
How to Store Chicken Coleslaw Egg Rolls
If you happen to have any leftovers (which is a big “if” with these!), here’s how to keep them fresh:
- Cooked Egg Rolls: Store cooled, cooked egg rolls in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until crispy and heated through.
- Uncooked Egg Rolls: You can freeze uncooked egg rolls! Place them in a single layer on a parchment-lined baking sheet and flash freeze for about 1-2 hours until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2-3 months. When ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the fridge first.
FAQs
Q: Can I bake or air fry these instead of frying?
A: Absolutely! Both baking and air frying are great alternatives. For baking, brush with a little oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air frying, spray lightly with oil and cook at 375°F (190°C) for 10-12 minutes, flipping halfway. You’ll still get a wonderful crisp!
Q: What kind of chicken works best for this recipe?
A: Rotisserie chicken is my top recommendation because it’s already cooked, shredded, and seasoned, making prep super fast. However, you can also boil and shred chicken breasts or thighs, or even use leftover roasted chicken.
Q: Can I make the filling ahead of time?
A: Yes, you certainly can! Prepare the chicken and coleslaw filling, let it cool completely, and store it in an airtight container in the refrigerator for up to 2 days. This makes assembly on cooking day a breeze!
Q: I love the idea of egg rolls but want a low-carb option. Any suggestions?
A: You’re in luck! If you’re craving all these amazing flavors without the wrapper, you should definitely try an egg roll in a bowl. It’s essentially the deconstructed version of this recipe and equally delicious!
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Chicken Coleslaw Egg Rolls
Crispy, savory, and easy-to-make Chicken Coleslaw Egg Rolls combine juicy shredded chicken and a vibrant coleslaw mix wrapped in a golden, crunchy shell. Perfect as a crowd-pleasing appetizer, game-day snack, or a unique party dish, these egg rolls deliver on flavor and crunch with surprisingly little effort.
Ingredients
Equipment
Method
- Step 1: Grab a large pan and warm up olive oil over medium heat. Toss in your coleslaw mix and soften it slightly for about 3–4 minutes, until tender but still has a nice little bite.
- Step 2: Add shredded chicken to the pan with the coleslaw. Give it a good stir and let it cook for another 2–3 minutes, just enough to warm through and mingle with the coleslaw flavors. Season generously with salt and pepper. Take it off the heat and let the mixture cool down a bit.
- Step 3: Lay an egg roll wrapper out on a clean surface so it looks like a diamond, with one corner pointing towards you. Scoop about ¼ to ⅓ cup of your cooled chicken and coleslaw filling and place it horizontally across the center of the wrapper, leaving a good inch or so clear on each side.
- Step 4: Take the bottom corner closest to you and fold it snugly over the filling. Then, fold in the two side corners, one after the other. Starting from the bottom, roll the wrapper tightly upwards, away from you. Before you reach the very top corner, dip your finger in a bit of water and moisten that top tip to seal it. Repeat with the rest of your wrappers and filling.
- Step 5: Pour about ¾ inch of vegetable oil into a sturdy skillet and heat it to 350–375°F (175–190°C). Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they're gloriously golden brown and crispy on all sides, usually 2–3 minutes per side.
- Step 6: Once they’re perfectly golden, carefully remove the egg rolls from the oil and let them drain on a plate lined with paper towels (or a wire rack set over paper towels). Serve them hot with your favorite dipping sauces.
Notes
Customize your egg rolls with different proteins like shredded turkey, cooked ground pork, or even a plant-based shredded meat substitute. You can also add extra veggies such as finely diced bell peppers or green onions, or flavor boosters like ginger powder, garlic powder, sesame oil, or bacon bits. These are delicious with a classic sweet and sour sauce, ranch, honey mustard, or spicy mayo. For healthier cooking methods, air fry lightly sprayed egg rolls at 375°F (190°C) for 10-12 minutes (flipping halfway), or bake them brushed with oil at 400°F (200°C) for 15-20 minutes (flipping halfway). To ensure a crispy result, avoid overfilling (aim for ¼ to ⅓ cup), seal wrappers tightly with water, maintain the oil temperature between 350-375°F (175-190°C), and always fry in batches to prevent overcrowding. Let the chicken and coleslaw filling cool completely before wrapping to prevent soggy wrappers, and drain fried egg rolls on a wire rack set over paper towels for maximum crispiness. You can prepare the chicken and coleslaw filling a day in advance and store it in the fridge to make assembly quicker. Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days; reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until crispy and heated through. Uncooked egg rolls can be flash-frozen for 1-2 hours until solid, then transferred to a freezer-safe bag for up to 2-3 months. Fry them directly from frozen (adding a few extra minutes) or thaw them in the fridge first.
