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Chicken Coleslaw Egg Rolls
Emily

Chicken Coleslaw Egg Rolls

Golden and crispy egg rolls stuffed with savory shredded chicken and tender coleslaw mix. Perfect as an appetizer, snack, or party favorite when served with your favorite dipping sauces.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 10–12 egg roll wrappers
  • 2 cups shredded cooked chicken (rotisserie recommended)
  • 3 cups tri-color coleslaw mix
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • Water (for sealing wrappers)

Equipment

  • large skillet or frying pan
  • Mixing spoon
  • Tongs
  • paper towels
  • small bowl (for sealing water)

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the coleslaw mix and sauté until just tender, about 3–4 minutes.
  2. Add shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. Let cool slightly.
  3. Lay out an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling across the center.
  4. Fold in the sides, roll tightly from the bottom, and seal the tip with water.
  5. Heat 3/4 inch of vegetable oil in a skillet to 350–375°F. Fry egg rolls in batches until golden brown on all sides.
  6. Drain on paper towels and serve hot with dipping sauces.

Notes

Best served hot and crispy. Try pairing with sweet chili sauce, soy sauce, or a creamy ranch dip. To make ahead, assemble and freeze the egg rolls before frying — then cook straight from frozen.