Golden, crispy, and bursting with flavor, these Chicken Coleslaw Egg Rolls are the ultimate appetizer for parties, game nights, or weeknight dinners. Packed with juicy shredded chicken and tender sautéed coleslaw mix, each bite delivers a satisfying crunch on the outside with a savory, comforting filling inside. Whether you’re hosting a crowd or simply craving something crispy and delicious, this recipe will quickly become your go-to favorite.
Think of these as the perfect balance between classic comfort food and an easy appetizer idea. You don’t need complicated ingredients or special skills—just a few everyday pantry items and about 30 minutes of cooking time. Dip them in your favorite sauce for a restaurant-style treat right at home.
Why You’ll Love This Recipe
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Crispy & golden perfection – Pan-fried until crunchy on the outside, soft and savory on the inside.
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Family-friendly favorite – Kids and adults alike will devour these egg rolls.
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Quick & easy – Ready in under 30 minutes, with simple ingredients you likely already have.
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Customizable – Adjust the filling, seasonings, or dipping sauces to suit your taste.
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Great for entertaining – Perfect party food, game day snacks, or potluck appetizers.
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Freezer-friendly – Make ahead and fry straight from the freezer when you need them.
Ingredient Breakdown
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Egg Roll Wrappers: These thin sheets of dough crisp beautifully when fried, giving that signature golden crunch.
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Shredded Chicken: Rotisserie chicken works perfectly for convenience, but any cooked shredded chicken adds protein and hearty texture.
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Coleslaw Mix: A colorful blend of cabbage and carrots brings crunch, freshness, and a hint of sweetness.
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Olive Oil: Used to lightly sauté the coleslaw so it’s tender but still crisp.
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Salt & Pepper: Basic seasoning that enhances all the other flavors.
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Vegetable Oil: Perfect for frying since it has a high smoke point and ensures even golden browning.
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Water: Helps seal the egg roll wrappers tightly so they don’t open while frying.
Pro Tips for the Best Egg Rolls
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Don’t overfill – Too much filling makes wrapping difficult and increases the risk of bursting while frying.
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Keep wrappers covered – Egg roll wrappers dry out quickly; cover them with a damp towel while assembling.
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Seal tightly – Use enough water on the edges to fully seal, preventing leaks during frying.
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Maintain oil temperature – Fry in small batches to keep the oil between 350–375°F for even crispiness.
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Drain properly – Place on a paper towel-lined plate or wire rack to keep them crunchy.
Ingredient Swaps & Variations
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Protein options – Swap chicken for shredded, ground beef, shrimp, or even tofu.
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Add cheese – A sprinkle of shredded cheddar or mozzarella makes these extra indulgent.
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Go spicy – Stir in chopped jalapeños, sriracha, or chili flakes to kick up the heat.
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Vegetarian version – Leave out the meat and add mushrooms, bell peppers, or extra veggies.
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Baked egg rolls – For a lighter option, brush with oil and bake at 400°F for 12–15 minutes until golden.
Serving Suggestions
These crispy Chicken Coleslaw Egg Rolls taste amazing on their own, but dipping sauces take them to the next level. Try them with:
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Sweet chili sauce – for a tangy, slightly spicy kick.
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Soy sauce or teriyaki glaze – for an Asian-inspired touch.
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Ranch or chipotle mayo – for a creamy, crowd-pleasing dip.
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Honey mustard – for a sweet and tangy balance.
Pair with fried rice, stir-fried vegetables, or even a fresh green salad to make them part of a full meal.
Make Ahead & Storage Tips
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Make ahead – Assemble the egg rolls up to 24 hours in advance. Store covered in the fridge until ready to fry.
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Freezing – Place uncooked egg rolls on a baking sheet, freeze until firm, then transfer to a freezer bag. Fry straight from frozen (add 1–2 minutes to cook time).
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Storing leftovers – Keep cooked egg rolls in an airtight container in the fridge for up to 3 days.
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Reheating – Re-crisp in an air fryer at 375°F for 4–5 minutes, or bake at 350°F for 8–10 minutes. Avoid microwaving, as it makes them soggy.
A Little History: The Egg Roll
Egg rolls are a popular American-Chinese takeout favorite, believed to have originated in New York City in the early 20th century. Unlike spring rolls, which use thin rice wrappers, egg rolls are wrapped in wheat-based wrappers that fry up thicker and crunchier. This recipe takes inspiration from the classic but adds a comfort-food twist by incorporating shredded chicken and coleslaw for a heartier bite.
Frequently Asked Questions (FAQ)
Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 12–15 minutes until golden and crisp.
Can I air fry egg rolls?
Definitely. Spray with oil and air fry at 375°F for 8–10 minutes, turning halfway.
What’s the best dipping sauce for egg rolls?
Sweet chili sauce, soy sauce, or ranch dressing are all delicious options.
How do I keep egg rolls crispy after frying?
Drain on a wire rack instead of paper towels so the bottoms don’t get soggy.
Can I make these gluten-free?
Yes! Use gluten-free egg roll wrappers (available at specialty stores) and check that your sauces are gluten-free.
Chicken Coleslaw Egg Rolls
Ingredients
Equipment
Method
- Heat olive oil in a large pan over medium heat. Add the coleslaw mix and sauté until just tender, about 3–4 minutes.
- Add shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. Let cool slightly.
- Lay out an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling across the center.
- Fold in the sides, roll tightly from the bottom, and seal the tip with water.
- 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.
- Drain on paper towels and serve hot with dipping sauces.