Oh honey, do you ever get that craving for something incredibly satisfying, wonderfully crunchy, but also ridiculously easy to whip up? Something that just takes you back to those fun potlucks or game nights, but you can make it right in your own cozy kitchen? Well, let me tell you, these Chicken Coleslaw Egg Rolls are about to become your new best friend! They’re packed with flavor, super simple to make, and give you that fantastic crispy bite you crave without a ton of fuss. Trust me, once you try these, you’ll be wondering where they’ve been all your life!
Why You’ll Love Chicken Coleslaw Egg Rolls
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients for these beauties is a breeze. Most of these are likely already hanging out in your pantry or fridge!
- 10–12 egg roll wrappers: You can find these in the refrigerated section of most grocery stores, usually near the produce or tofu. They’re your magic crisp-makers!
- 2 cups shredded cooked chicken: This is where the “easy” really shines! A store-bought rotisserie chicken is your absolute best friend here. Just shred it up, and you’re good to go. If you’ve got leftover chicken from another meal, even better!
- 3 cups tri-color coleslaw mix: This pre-shredded bag of cabbage and carrots is our secret weapon for speed and flavor. No chopping required!
- 1 tbsp olive oil: Just a touch to get our veggies perfectly tender.
- Salt, to taste: A little sprinkle goes a long way to bring out all those delicious flavors.
- Pepper, to taste: Freshly ground is always best, but whatever you have works!
- Vegetable oil, for frying: We’re going for golden crispy perfection, and a neutral oil like vegetable, canola, or even peanut oil will do the trick.
- Water, for sealing wrappers: Our simple “glue” to keep all that yummy filling tucked inside.
How to Make Chicken Coleslaw Egg Rolls
Alright, let’s get cooking! Don’t be intimidated; making egg rolls is actually super fun and totally doable.
- First things first, grab your favorite large pan and let’s get it warm. Heat that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your tri-color coleslaw mix. You’re just looking to soften it up a bit, not cook it to mush. Sauté it for about 3–4 minutes until it’s just tender. It’ll still have a nice little bite, which is perfect for texture in our egg rolls.
- Now, time for the star of the show! Add your shredded cooked chicken to the pan with the coleslaw. Give it another 2–3 minutes to warm through and mingle with the veggies. This is also the perfect moment to season generously with salt and pepper. Taste it! Does it need a little more? Go for it! Once it’s seasoned just right, take it off the heat and let the mixture cool down a bit. We don’t want to burn our fingers when we’re rolling! If you’re looking for other fantastic chicken recipes that make weeknight dinners a breeze, you should definitely check out my Lemon Chicken Orzo Soup recipe – it’s pure comfort in a bowl!
- Okay, time for the rolling magic! Lay out one of your egg roll wrappers on a clean surface, like a cutting board, with one corner pointing towards you (think diamond shape). Take about 1/4 to 1/3 cup of your cooled chicken and coleslaw filling and place it horizontally across the center of the wrapper. Don’t overfill it, or they’ll be hard to roll and prone to bursting.
- Now for the folds! Take the bottom corner (the one pointing at you) and fold it snugly over the filling. Then, fold in the sides of the wrapper towards the center, creating a neat little package. From there, roll it tightly from the bottom upward, away from you. Just before you get to the very top tip, moisten it with a little water (I just use my finger) and press it firmly to seal. You want these babies to be nice and secure! This rolling technique is pretty versatile, so once you master it, you’ll be set for all sorts of wraps and delicious creations, just like my Cozy Creamy Tortellini Soup is a master of comfort!
- Time for the sizzle! Pour about 3/4 inch of vegetable oil into a sturdy skillet or a deep pot. Heat it over medium-high heat until it reaches 350–375°F (175–190°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of wrapper in – it should sizzle immediately. Carefully place your egg rolls, a few at a time, into the hot oil. Don’t overcrowd the pan, as that will drop the oil temperature and make them greasy, not crispy! Fry them until they’re beautifully golden brown on all sides. This usually takes just a couple of minutes per side. For another fantastic crispy side, you might love my recipe for Crispy Roasted Baby Potatoes – they’re seriously addictive!
- Once they’re perfectly golden, carefully remove the fried egg rolls from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. Serve them hot, hot, hot with your favorite dipping sauces!
Substitutions & Additions
This recipe is super forgiving and open to your creative genius! Here are some ideas to make it your own:
- Spice it Up: Add a pinch of red pepper flakes to the coleslaw mix, a dash of sriracha to the chicken, or even a tablespoon of your favorite BBQ sauce to the filling for a sweet and spicy kick.
- Veggie Boost: Feel free to toss in some finely diced bell peppers, shredded carrots (if your coleslaw mix doesn’t have enough!), or even some chopped scallions for extra flavor and color.
- Other Proteins: Not a chicken fan? Cooked ground pork, shrimp, or even leftover shredded turkey would be delicious. For a vegetarian option, try finely chopped mushrooms and tofu, well-seasoned.
- Sauce It: A drizzle of sesame oil or a splash of soy sauce in the filling can add an extra layer of Asian-inspired flavor.
- Cheese Please! A little shredded cheddar or Monterey Jack cheese mixed into the cooled filling would be a tasty, unexpected addition.
Tips for Success
A few little tricks can make all the difference in achieving egg roll perfection!
- Don’t Overfill: This is probably the most common mistake! Too much filling makes it hard to roll tightly and increases the chance of your egg rolls bursting in the oil. Aim for 1/4 to 1/3 cup.
- Seal ‘Em Up Tight: That little bit of water is crucial. Make sure your edges are well-sealed to prevent oil from seeping in and filling from escaping.
- Cool the Filling: Rolling hot filling can make the wrappers soggy and harder to handle. Let it cool down a bit before you start assembling.
- Maintain Oil Temperature: A consistent oil temperature is key for crispy, non-greasy egg rolls. Too low, and they’ll soak up oil; too high, and they’ll burn before cooking through. If you don’t have a thermometer, adjust your heat as needed.
- Prep Ahead: You can cook the chicken and coleslaw mixture a day in advance and store it in the fridge. When you’re ready to roll, just pull it out, let it come to room temperature for a bit, and assemble!
How to Store Chicken Coleslaw Egg Rolls
Got leftovers? Lucky you!
- Refrigeration: Once cooled, store your cooked egg rolls in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: The best way to bring back that crispiness is in an oven or air fryer. Pop them into a preheated oven at 350°F (175°C) for about 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until heated through and crispy again. Microwaving will heat them, but they’ll lose their crisp texture.
- Freezing (Uncooked): You can assemble the egg rolls and freeze them uncooked on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time. They can last in the freezer for up to 2-3 months.
FAQs
Got questions? I’ve got answers!
Q: Can I bake these instead of frying?
A: Absolutely! For a lighter option, you can bake them. Brush the outside of each egg roll lightly with oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Q: What are the best dipping sauces for these egg rolls?
A: Oh, the possibilities! Sweet chili sauce, duck sauce, soy sauce, a ginger-garlic soy dipping sauce, or even a creamy sriracha mayo are all fantastic choices. My personal go-to is sweet chili sauce!
Q: What if I can’t find egg roll wrappers? Can I use spring roll wrappers?
A: Egg roll wrappers are thicker and fry up crispier. While you can use fresh spring roll wrappers, they will result in a much thinner, more delicate, and often chewier texture when fried. Look for the “egg roll” specific wrappers for the best results!
I hope you absolutely adore these Chicken Coleslaw Egg Rolls as much as I do! They’re such a fun, flavorful way to shake up your dinner routine or bring a show-stopping appetizer to your next gathering. Happy cooking, my friend!
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Crispy Chicken Coleslaw Egg Rolls
Get ready for your new favorite easy weeknight crunch! These incredibly satisfying Chicken Coleslaw Egg Rolls are packed with flavor, super simple to make, and deliver that fantastic crispy bite you crave without a ton of fuss. Perfect for potlucks, game nights, or a cozy meal at home.
Ingredients
Equipment
Method
- Step 1: Heat 1 tbsp olive oil in a large pan over medium heat. Add tri-color coleslaw mix and sauté for 3-4 minutes until just tender.
- Step 2: Add shredded cooked chicken to the pan with the coleslaw. Sauté for 2-3 minutes to warm through. Season generously with salt and pepper to taste. Remove from heat and let the mixture cool.
- Step 3: Lay an egg roll wrapper in a diamond shape on a clean surface. Place about 1/4 to 1/3 cup of the cooled chicken and coleslaw filling horizontally across the center.
- Step 4: Fold the bottom corner snugly over the filling. Fold in the sides towards the center, then roll tightly from the bottom upward. Moisten the top tip with a little water and press firmly to seal the egg roll. Repeat with remaining wrappers and filling.
- Step 5: Pour about 3/4 inch of vegetable oil into a sturdy skillet or deep pot and heat to 350–375°F (175–190°C). Carefully place egg rolls, a few at a time, into the hot oil. Fry for a couple of minutes per side until beautifully golden brown and crispy. Do not overcrowd the pan.
- Step 6: Remove fried egg rolls with tongs and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.
Notes
Substitutions & Additions: Feel free to spice it up with a pinch of red pepper flakes, a dash of sriracha, or a tablespoon of BBQ sauce in the filling. Boost veggies by tossing in finely diced bell peppers, extra shredded carrots, or chopped scallions. Other proteins like cooked ground pork, shrimp, shredded turkey, or even finely chopped mushrooms and tofu can be used. A drizzle of sesame oil or splash of soy sauce in the filling adds Asian-inspired flavor, and shredded cheddar or Monterey Jack cheese can be a tasty, unexpected addition.
Tips for Success: Don't overfill egg rolls (aim for 1/4 to 1/3 cup) to prevent bursting. Ensure edges are well-sealed with water. Let the filling cool before rolling to prevent soggy wrappers. Maintain a consistent oil temperature (350–375°F / 175–190°C) for crispy, non-greasy results. You can prep the chicken and coleslaw mixture a day in advance and store it in the fridge.
How to Store: Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven (350°F / 175°C for 10-15 minutes) or air fryer (350°F / 175°C for 5-7 minutes) for best crispiness. Uncooked egg rolls can be assembled and frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 2-3 months. Fry directly from frozen, adding a few extra minutes to cooking time.
FAQs: These egg rolls can be baked for a lighter option. Brush lightly with oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway. Best dipping sauces include sweet chili sauce, duck sauce, soy sauce, ginger-garlic soy, or sriracha mayo. Use egg roll specific wrappers for the best crispy results, as spring roll wrappers yield a thinner, more delicate texture.
