Chicken Coleslaw Egg Rolls Recipe

If you’re craving that irresistible crunch and savory goodness of Chinese takeout but want something fresh and homemade, these Chicken Coleslaw Egg Rolls are about to become your new obsession. They’re ultra-crispy on the outside, filled with juicy shredded chicken and perfectly tender coleslaw on the inside. The best part? You can whip up a batch in just 20 minutes—ideal for busy weeknights or when guests drop by and you need a quick appetizer that wows!

Why You’ll Love This Recipe

• Quick and Satisfying: From prep to plate in just 20 minutes, these egg rolls are weeknight gold.
• Crowd-Pleaser: Perfect as a party appetizer or a side dish—everyone loves a good egg roll.
• Crispy and Flavorful: The combo of golden, crunchy wrappers and savory chicken-veggie filling is just unbeatable.
• Versatile: Easy to customize with your favorite veggies, proteins, or even make it vegetarian.

Ingredients You’ll Need

Here’s what you’ll need to create these crispy pockets of joy:

• Egg Roll Wrappers: These are the base—hold everything together and crisp up beautifully when fried. Find them in the refrigerated section.
• Shredded Chicken: Cooked and shredded, it adds protein and heartiness. Rotisserie chicken works great and saves time.
• Tri-Color Coleslaw Mix: A colorful, crunchy combo of cabbage and carrots that keeps things simple—no chopping required!
• Olive Oil: Used to sauté the slaw and add a bit of richness to the filling.
• Salt and Pepper: Simple seasonings that let the fresh ingredients shine.
• Vegetable Oil: For frying the egg rolls to golden perfection.

Variations

There are so many ways to make this recipe your own:

• Vegetarian Option: Skip the chicken and add sautéed mushrooms, tofu, or more veggies like bell peppers and bean sprouts.
• Spicy Kick: Mix in some sriracha or crushed red pepper flakes with the filling for a little heat.
• Asian-Inspired Twist: Add a splash of soy sauce, hoisin, or a dash of sesame oil to the filling.
• Air Fry It: Use an air fryer at 375°F for 10–12 minutes, flipping halfway through for a lighter, still-crispy option.

How to Make Chicken Coleslaw Egg Rolls

Step 1: Sauté the Filling

Heat olive oil in a large saucepan over medium heat. Add the coleslaw mix and sauté for a few minutes until just wilted and tender.

Step 2: Add Chicken and Season

Stir in the shredded chicken and sauté for another 2–3 minutes. Season with salt and pepper to taste, then remove from heat and let it cool slightly.

Step 3: Fill the Wrappers

Lay out an egg roll wrapper in a diamond shape. Spoon ¼ to ⅓ cup of the filling across the center horizontally. Fold in the sides, roll up tightly from the bottom, and seal the edge with a little water.

Step 4: Fry Until Golden

Heat about ¾ inch of vegetable oil in a frying pan to 350–375°F. Carefully add the egg rolls, working in batches if needed, and fry until golden brown on all sides.

Step 5: Drain and Serve

Remove the egg rolls with tongs and place them on a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce—think sweet chili, soy sauce, or spicy mustard.

Pro Tips for Making the Recipe

• Don’t Overfill: Keep the filling amount modest to avoid tearing the wrapper or leaking while frying.
• Seal Well: Use water to moisten the wrapper edges so they stay shut in the oil.
• Watch the Oil Temp: Too hot and they’ll burn; too cool and they’ll soak up oil. Keep a thermometer handy if you can.
• Cool the Filling Slightly: Hot filling can steam the wrapper and make it harder to roll neatly.

How to Serve

These egg rolls are incredibly versatile when it comes to serving:

###As an Appetizer:
Serve on a platter with a trio of dipping sauces—sweet chili, soy sauce, and a creamy garlic or sesame dip.

###As a Meal:
Pair them with a bowl of fried rice, lo mein, or even a simple Asian-style cucumber salad for a full dinner spread.

###For Entertaining:
Slice them diagonally and arrange them with toothpicks for an easy-to-grab finger food that disappears fast at parties.

Make Ahead and Storage

Storing Leftovers

Place any leftover egg rolls in an airtight container in the fridge. They’ll keep well for up to 3 days.

Freezing

Wrap uncooked egg rolls tightly in plastic wrap and freeze in a single layer. Once solid, transfer to a freezer-safe bag. They can be fried straight from frozen—just add a couple extra minutes of cook time.

Reheating

To reheat, pop them in a 350°F oven or air fryer until hot and crispy. Avoid the microwave—it makes the wrappers soggy.

FAQs

Can I bake these instead of frying?
Yes! Brush each egg roll lightly with oil and bake at 400°F for about 15–20 minutes, flipping halfway through, until they’re crispy and golden.

What’s the best way to roll egg rolls?
Place the wrapper like a diamond, add filling across the center, fold in the sides, then roll tightly from the bottom. Use water to seal the tip so it doesn’t unravel while cooking.

Can I use store-bought rotisserie chicken?
Absolutely! It’s a huge time saver and adds extra flavor thanks to its seasoning. Just shred it up and toss it into your mix.

How do I keep them warm for a party?
Place the cooked egg rolls on a baking sheet in a low oven (around 200°F) to keep them crispy and warm until ready to serve.

Final Thoughts

These Chicken Coleslaw Egg Rolls are crispy, savory, and totally addictive. Whether you’re making them as a quick dinner, a party snack, or a fun appetizer, they’re bound to be a hit. So grab some wrappers, roll up your sleeves (and those egg rolls), and enjoy the crunchy homemade goodness you won’t believe came from your own kitchen!

Print