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Chicken Coleslaw Egg Rolls
Emily

Chicken Coleslaw Egg Rolls

These crispy chicken coleslaw egg rolls are filled with tender shredded chicken and sautéed coleslaw mix, then fried to golden perfection. A quick and flavorful appetizer or party snack that pairs perfectly with your favorite dipping sauces.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: Asian-Inspired, Fusion
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 pan
  • skillet or deep frying pan
  • Mixing spoon
  • paper towels
  • tongs or slotted spoon

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

Serve with sweet chili sauce, soy sauce, or spicy mayo for dipping. You can bake them at 400°F for 15–18 minutes if you prefer a lighter version. Leftovers can be reheated in the oven or air fryer to maintain crispiness.