I like this recipe because it uses simple ingredients I usually already have on hand. The shredded chicken makes the rolls hearty, while the coleslaw mix adds crunch without extra prep. I also enjoy how flexible it is, since I can fry, air fry, or tweak the filling depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10–12 egg roll wrappers 2 cups shredded cooked chicken 3 cups tri-color coleslaw mix 1 tablespoon olive oil Salt, to taste Pepper, to taste Vegetable oil, for frying Water, for sealing the wrappers
Directions
I start by heating the olive oil in a large pan over medium heat. I add the coleslaw mix and sauté it until just tender, which usually takes about 3 to 4 minutes. Next, I stir in the shredded chicken and cook everything together for another 2 to 3 minutes. I season the mixture with salt and pepper, then let it cool slightly before rolling.
I lay an egg roll wrapper on a flat surface in a diamond shape. I place about 1/4 to 1/3 cup of the filling horizontally across the center. I fold in the sides, roll it tightly from the bottom, and seal the edge with a little water.
I heat about 3/4 inch of vegetable oil in a skillet to 350–375°F. I fry the egg rolls in batches, turning them until they are golden brown on all sides. Once done, I drain them on paper towels and serve them hot with my favorite dipping sauces.
Servings and timing
I usually get about 10 to 12 egg rolls from this recipe. Prep time takes me around 10 minutes, cooking time is another 10 minutes, and the total time comes out to roughly 20 minutes.
Variations
I sometimes swap the chicken for tofu or mushrooms when I want a vegetarian version. I like adding soy sauce, hoisin sauce, or a drizzle of sesame oil to boost the Asian-inspired flavor. I also enjoy air frying these at 375°F for 10 to 12 minutes, flipping halfway through for even crispiness.
storage/reheating
I store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. When I reheat them, I prefer using an oven or air fryer to bring back the crisp texture. I avoid the microwave since it tends to make them soft.
FAQs
Can I make these egg rolls ahead of time?
I often prepare and roll them ahead of time, then store them uncooked in the fridge for a few hours before frying.
Can I freeze chicken coleslaw egg rolls?
I freeze them uncooked in a single layer, then transfer them to a freezer bag. When I’m ready, I fry them straight from frozen, adding a little extra cooking time.
What dipping sauces go well with these egg rolls?
I like serving them with sweet chili sauce, soy sauce, or a simple garlic sauce.
Can I bake these instead of frying?
I bake them at 400°F, brushing lightly with oil, until they are golden and crisp, usually about 15 to 18 minutes.
How do I keep the egg rolls from opening while frying?
I make sure to roll them tightly and seal the edge well with water before frying.
Conclusion
I enjoy this chicken coleslaw egg rolls recipe because it is fast, flexible, and always satisfying. Whether I serve it as an appetizer or a main dish, it delivers crunch, flavor, and comfort in every bite.
