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.
Equipment
- Large Pan
- Skillet
- Tongs
- Paper towels
- Wire rack
- Cooking Thermometer
Ingredients
- 10–12 egg roll wrappers 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.
- 3 cups tri-color coleslaw mix pre-shredded
- 1 tbsp olive oil
- salt and pepper to taste
- vegetable oil for frying; enough to get about ¾ inch in your skillet
- water for sealing wrappers
Instructions
- 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.