Description
Crispy homemade egg rolls filled with savory shredded chicken and sautéed coleslaw mix—perfect for quick dinners or party appetizers.
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)
Instructions
- 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 horizontally 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 the egg rolls in batches until golden brown on all sides.
- Drain on paper towels and serve hot with dipping sauces.
Notes
- Customize the filling with tofu, mushrooms, or extra vegetables for a vegetarian version.
- Add soy sauce, hoisin, or sesame oil for an Asian-inspired flavor.
- Air fry at 375°F for 10–12 minutes, flipping halfway through.