Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and incredibly satisfying. From prep to plate in just 20 minutes, these egg rolls are perfect when I need something fast but flavorful. The filling is made with basic ingredients, but the combination of juicy chicken and crunchy slaw wrapped in a crispy shell is nothing short of addictive. They’re easy to customize and always a hit whenever I serve them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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10–12 egg roll wrappers
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2 cups shredded cooked chicken (rotisserie chicken works great)
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3 cups tri-color coleslaw mix
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1 tablespoon olive oil
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Salt and pepper to taste
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Vegetable oil, for frying
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Water (for sealing wrappers)
Directions
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I heat olive oil in a large skillet over medium heat. Then I add the coleslaw mix and sauté it for 3–4 minutes until just tender.
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I stir in the shredded chicken and cook everything together for another 2–3 minutes. After seasoning with salt and pepper, I let the mixture cool slightly so it’s easier to handle.
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I place an egg roll wrapper in a diamond shape on my work surface. I spoon about ¼ to ⅓ cup of filling across the center.
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To roll, I fold in the sides first, then roll tightly from the bottom. I use a little water to seal the edge and keep it closed during frying.
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I heat about ¾ inch of vegetable oil in a skillet to 350–375°F. Working in batches, I fry the egg rolls until they’re golden brown on all sides.
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I transfer them to a paper towel-lined plate to drain and serve them hot with dipping sauces like sweet chili, soy sauce, or spicy mustard.
Servings and timing
This recipe makes 10 to 12 egg rolls and takes just 20 minutes from start to finish—10 minutes to prep and 10 minutes to cook. It’s a quick and fun option for appetizers or a casual dinner.
Variations
I like switching things up depending on what I have in the fridge. For a vegetarian version, I replace the chicken with mushrooms, tofu, or more vegetables like bean sprouts or bell peppers. When I want extra flavor, I mix in soy sauce, hoisin, or a touch of sesame oil. For a spicy twist, I add a squirt of sriracha or a sprinkle of crushed red pepper to the filling. And when I want to cut back on oil, I air fry them at 375°F for 10–12 minutes, flipping halfway through.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them into a 350°F oven or air fryer until hot and crispy again. I avoid the microwave because it softens the wrappers. I also like to freeze uncooked egg rolls—once wrapped, I freeze them in a single layer, then transfer them to a freezer-safe bag. I fry them straight from frozen, just adding a few extra minutes of cook time.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 400°F for about 15–20 minutes, flipping halfway through. I brush the wrappers lightly with oil before baking for that crispy finish.
What’s the best way to roll egg rolls?
I place the wrapper like a diamond, spread the filling across the center, fold in the sides, and roll tightly from the bottom. I always seal the tip with a bit of water so they don’t open up during frying.
Can I use rotisserie chicken?
Absolutely. I love using rotisserie chicken—it saves time and adds flavor. I just shred it up and it’s ready to go.
Can I keep them warm for a party?
Yes, I keep them warm on a baking sheet in a 200°F oven until ready to serve. This keeps them crispy without overcooking.
Do I have to use coleslaw mix?
No, but I like the convenience. I’ve also used shredded cabbage and carrots separately. It’s a flexible recipe, so any crunchy veggie mix works.
Conclusion
These Chicken Coleslaw Egg Rolls are one of my favorite quick and crispy creations. With a satisfying filling and that golden shell, they’re just the kind of comfort food I love having in my weeknight rotation. Whether I’m serving them for dinner, appetizers, or game-day snacks, they always get rave reviews—and I can never seem to make enough!
Print
Chicken Coleslaw Egg Rolls
- Total Time: 20 minutes
- Yield: 10–12 egg rolls
Description
Crispy on the outside and savory on the inside, these chicken coleslaw egg rolls are a quick and delicious appetizer. Packed with shredded chicken and crunchy slaw, they’re ready in just 20 minutes.
Ingredients
10–12 egg roll wrappers
2 cups shredded cooked chicken (rotisserie chicken recommended)
3 cups tri-color coleslaw mix
1 tablespoon olive oil
Salt and pepper, to taste
Vegetable oil, for frying
Water (for sealing wrappers)
Instructions
Heat olive oil in a large skillet over medium heat. Add the coleslaw mix and sauté for 3–4 minutes until just wilted.
Add the shredded chicken and cook for 2–3 minutes more. Season with salt and pepper. Remove from heat and let cool slightly.
Lay one egg roll wrapper in a diamond shape. Add ¼ to ⅓ cup of filling across the center. Fold in the sides, roll tightly from the bottom, and seal the tip with a dab of water.
In a skillet, heat ¾ inch of vegetable oil to 350–375°F. Fry egg rolls in batches until golden and crispy on all sides.
Drain on paper towels and serve hot with dipping sauces like sweet chili, soy sauce, or spicy mustard.
Notes
Don’t overfill wrappers to avoid tearing.
Seal edges well with water to prevent unraveling.
Air fry option: Cook at 375°F for 10–12 minutes, flipping halfway.
Make it vegetarian by using tofu, mushrooms, or extra vegetables.
Add soy sauce or hoisin for an Asian-inspired twist.
Keep warm in a 200°F oven if serving at a party.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
