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
