Crispy, golden, and packed with flavor, these Chicken Coleslaw Egg Rolls are the perfect appetizer, snack, or even light dinner. Made with tender shredded chicken, a fresh coleslaw mix, and a crunchy egg roll wrapper, they’re quick to prepare and always a hit at parties or family dinners.

Unlike traditional takeout egg rolls, this homemade version is simple, budget-friendly, and much fresher. Using rotisserie chicken makes the recipe super convenient, while the coleslaw mix keeps prep time to a minimum. Whether you fry them for that irresistible crunch or bake them for a lighter twist, these egg rolls deliver big flavor in every bite.

Why You’ll Love This Recipe

Quick & Easy – ready in just 30 minutes.
Crowd-Pleaser – perfect for game nights, potlucks, or appetizers.
Crispy & Flavorful – crunchy shell with a savory filling.
Make-Ahead Friendly – can be prepped and frozen before frying.
Versatile – works with chicken, pork, turkey, or even vegetarian fillings.

Ingredients You’ll Need

Egg Roll Wrappers (10–12): Available in most grocery stores in the refrigerated section.
Shredded Chicken (2 cups): Rotisserie chicken works perfectly for convenience.
Tri-Color Coleslaw Mix (3 cups): Pre-shredded cabbage and carrots save time.
Olive Oil (1 tbsp): For sautéing the coleslaw.
Salt & Pepper: To season the filling.
Vegetable Oil (for frying): Neutral oil with a high smoke point, such as canola or peanut oil.
Water: Used to seal the edges of the wrappers.

Baked Egg Roll Variation (Healthier Option)

If you’d like a lighter version, you can bake the egg rolls instead of frying them:

Preheat oven to 400°F (200°C).
Place prepared egg rolls on a parchment-lined baking sheet.
Brush lightly with olive oil or spray with cooking spray.
Bake for 15–18 minutes, flipping halfway, until golden and crispy.

Pro Tips for Perfect Egg Rolls

Don’t overfill – too much filling makes it hard to roll tightly and can cause bursting.
Seal with water or cornstarch slurry – prevents egg rolls from opening while frying.
Fry in small batches – overcrowding lowers the oil temperature.
Keep wrappers covered – they dry out quickly, so cover with a damp towel while working.
Freeze before frying – assemble egg rolls and freeze on a baking sheet, then store in a freezer bag. Fry straight from frozen.

Serving Suggestions

These egg rolls are super versatile! Serve them as:

Appetizers: With dipping sauces like sweet chili, hoisin, or sriracha mayo.
Dinner Side: Pair with fried rice, noodles, or stir-fried vegetables.
Party Snack: Arrange on a platter with multiple dips for game night or potlucks.

Storage & Reheating Tips

Refrigerate: Store cooled egg rolls in an airtight container for up to 3 days.
Freeze: Place in a freezer-safe bag for up to 2 months (uncooked or cooked).
Reheat: Re-crisp in the oven or air fryer at 375°F for 6–8 minutes.

Recipe Variations

Buffalo Chicken Egg Rolls: Add buffalo sauce and blue cheese crumbles to the filling.
Cheesy Egg Rolls: Mix shredded mozzarella or cheddar into the chicken filling.
Vegetarian Option: Skip chicken and add mushrooms, bell peppers, or tofu.
Asian-Style: Add soy sauce, sesame oil, and ginger for a more traditional flavor.

Frequently Asked Questions

Q1: Can I air fry chicken coleslaw egg rolls?
Yes! Spray lightly with oil and air fry at 375°F for 8–10 minutes, turning halfway.

Q2: Can I use other proteins?
Absolutely—shredded pork, turkey, or even ground beef work well.

Q3: How do I keep egg rolls crispy?
Let them cool on a wire rack instead of a plate to prevent sogginess.

Q4: What sauces go best with these egg rolls?
Sweet chili sauce, spicy mayo, soy sauce, or honey mustard are all great choices.

Emily