Quick Benefits
Egg rolls are the ultimate crowd-pleasing snack or appetizer — crispy, golden on the outside, and savory on the inside. This easy recipe uses a quick sauté of coleslaw mix and shredded chicken for a flavorful filling that’s rolled into wrappers and fried to perfection. Whether you’re feeding your family or entertaining a crowd, egg rolls are portable, dippable, and totally irresistible.
Essential Ingredients
To make these crispy and satisfying egg rolls, you’ll need:
- 3 tablespoons olive oil
- 1 (16-ounce) package tri-color coleslaw mix
- 3 cooked chicken breasts, shredded
- Salt and pepper, to taste
- 1 (16-ounce) package egg roll wrappers
- Vegetable oil, for frying
Optional: dipping sauces such as sweet and sour, soy sauce, hoisin, spicy mustard, or sriracha mayo.
Preparation Steps
- Sauté the Filling:
Heat olive oil in a large saucepan over medium heat. Add the coleslaw mix and sauté until tender. Stir in the shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. - Assemble the Egg Rolls:
Place a wrapper in front of you like a diamond. Add ¼ to ⅓ cup of the chicken-cabbage filling horizontally across the center. Fold in the sides, then roll tightly from the bottom up. Seal with water. - Heat the Oil:
Fill a frying pan with about ¾ inch of vegetable oil and heat to 350–375°F. - Fry the Egg Rolls:
In batches, carefully fry the egg rolls until golden brown and crispy on all sides. Remove and drain on a paper towel-lined plate. - Serve:
Plate warm egg rolls with your favorite dipping sauces and enjoy!
Health Benefits
While traditional egg rolls are indulgent, they can be part of a balanced diet when made at home:
- Coleslaw mix adds fiber and nutrients from cabbage and carrots.
- Chicken breast is a lean protein source.
- You control the oil, salt, and added ingredients, making it lighter than takeout versions.
- For a healthier alternative, try baking or air frying instead of deep-frying.
Serving Suggestions
- Serve egg rolls warm on a platter with small dipping bowls of:
- Sweet and sour sauce
- Soy sauce or tamari
- Spicy mustard
- Garlic chili sauce or hoisin
- Perfect for:
- Appetizers at gatherings
- Side dish to Asian-inspired meals
- Finger food for parties and potlucks
- Pair with a light Asian salad, fried rice, or noodle bowls for a complete meal.
Creative Variations
- Protein Options: Try ground pork, shrimp, tofu, or mushrooms.
- Flavor Boost: Add ginger, green onions, garlic, or sesame oil to the filling.
- Baked Version: Brush with oil and bake at 375°F for 20–25 minutes, flipping halfway through.
- Air Fryer Method: Spray with oil and air fry at 370°F for 8–10 minutes.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in oven or air fryer to maintain crispness (avoid microwaving if possible).
- Freeze before frying for a make-ahead option — just thaw slightly before cooking.
Pro Tips
- Don’t overfill the wrappers — it makes sealing and frying harder.
- Seal tightly with water to prevent the rolls from opening while frying.
- Keep the wrappers covered with a damp towel while assembling to prevent them from drying out.
- Fry in small batches to maintain the oil temperature and achieve even browning.
- Drain rolls on a cooling rack over paper towels for extra crispness.
Frequently Asked Questions
Q: Can I make egg rolls ahead of time?
A: Yes! Assemble them ahead, refrigerate for up to 24 hours, or freeze before frying.
Q: Can I bake these instead of frying?
A: Absolutely! Brush lightly with oil and bake at 375°F until golden and crispy.
Q: Can I make these vegetarian?
A: Yes. Simply omit the chicken and add more vegetables, tofu, or mushrooms.
Q: What’s the difference between egg rolls and spring rolls?
A: Egg rolls have a thicker, bubbly wrapper and are usually fried. Spring rolls use a thinner, lighter wrapper and are often served fresh or lightly pan-fried.
Q: What oil is best for frying egg rolls?
A: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Nutrition Facts (Per egg roll, approx.)
- Calories: ~210
- Protein: 12g
- Fat: 10g
- Carbohydrates: 18g
- Fiber: 2g
- Sodium: 380mg
Egg Rolls
These homemade Egg Rolls are crispy on the outside and packed with savory goodness on the inside. Featuring a quick sauté of tri-color coleslaw mix and shredded chicken, they’re rolled into egg roll wrappers and fried to golden perfection. Ideal as a snack, appetizer, or party food, these rolls are deliciously dippable and endlessly customizable to suit any taste.
- Total Time: 35 minutes
Ingredients
3 tablespoons olive oil
1 (16-ounce) package tri-color coleslaw mix
3 chicken breasts, cooked and shredded
Salt and pepper, to taste
1 (16-ounce) package egg roll wrappers
Vegetable oil for frying
Instructions
In a large saucepan, heat the olive oil over medium heat. Add the coleslaw mix and sauté until it becomes limp.
Next, add the shredded chicken to the saucepan. Sauté the mixture for 2–3 minutes, stirring until everything is well combined. Season with salt and pepper as desired, then turn off the heat.
Now, take an egg roll wrapper and place it in front of yourself, angled like a diamond. Pour about 1/4 to 1/3 cup of the coleslaw and chicken mixture horizontally across the middle of the wrapper.
Fold the left and right sides of the wrapper in toward the center, then roll it up from the bottom, enclosing the filling. Use a little water to moisten the edges of the wrapper, sealing it tightly.
In a medium frying pan, fill it with about 3/4 inch of vegetable oil. Heat the oil over medium-high heat until it reaches 350–375°F.
In batches if necessary, carefully fry the egg rolls in the hot oil until they turn golden brown on both sides.
Once fried, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the egg rolls warm, accompanied by your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer / Snack
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 12–14 egg rolls (depending on wrapper size and filling portion)
- Calories: ~210 per egg roll (approximate)
