Chicken Coleslaw Egg Rolls Recipe Recipe – Cozy crunch meets simple weeknight comfort

Introduction

The kitchen smells like toasted oil and warm cabbage; you hear the soft sizzle as the filling hits the pan. Right away this Chicken Coleslaw Egg Rolls Recipe wakes up memories of small Sunday crowds and quick, happy mouths. This always takes me back to Sunday dinners. If you like a tangy slaw alongside fried comfort, try my twist and check a favorite coleslaw tip in this best sweet coleslaw recipe for ideas.

Why You’ll Love This

• Quick to pull together with rotisserie chicken.
• Crunchy outside, tender inside—comforting and fun.
• Kid-approved and great for dipping.
• Budget-friendly using simple pantry oil and wrappers.

Quick Recipe Snapshot

• Servings: 10–12 egg rolls
• Prep time: 15 minutes
• Cook time: 10–12 minutes (frying in batches)
• Total time: 25–30 minutes
• Skill level: Easy
• Taste: Savory + bright cabbage crunch
  After one try, you’ll feel confident making these for weeknights or guests and you can even pair them with a rich fried main like buttermilk fried chicken for a feast.

Ingredients You’ll Need

• 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)
  Chef notes:
• Rotisserie = juicy, ready-to-use
• Tri-color slaw = color + crunch
• Olive oil = mild, reliable heat
• Use room-temp wrappers for easy folding
  I often use leftover chicken from a chicken casserole when I don’t have a rotisserie bird.

How to Make It

1. First, heat 1 tablespoon olive oil in a large pan over medium heat until it shimmers.
2. Then add the 3 cups tri-color coleslaw mix. Sauté while stirring, about 3–4 minutes, until the cabbage softens and you smell its sweet edge.
3. Next toss in 2 cups shredded chicken and stir for 2–3 minutes until the chicken warms and the flavors meld; you should see steam and a little browning at the edges.
4. Season with salt and pepper, taste, and let the mixture cool slightly so the wrappers don’t get soggy. Also, if you like extra crisp, briefly turn the heat up to get some toasty bits. (For a meaty twist, try folding in small pieces of bacon like when I use techniques from my chicken strips wrapped with bacon idea.)
5. Meanwhile, lay an egg roll wrapper on the counter in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center.
6. Fold the left and right corners in, then roll tightly from the bottom. Seal the top tip with a dab of water so it holds. The finished roll should look neat and taut.
7. Heat about 3/4 inch of vegetable oil in a skillet to 350–375°F (use a thermometer or test with a small scrap; it should sizzle steadily).
8. Fry egg rolls in batches, turning so all sides turn golden brown and blister slightly, about 2–3 minutes per batch depending on your pan.
9. Finally, transfer to paper towels to drain and serve hot with your favorite dipping sauces.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded rotisserie chicken to skip extra prep.
2. Common mistake + fix: Overfilling makes rolling hard—use 1/4 cup and roll tight to avoid bursting.
3. Simple variation: Add a splash of soy and sriracha to the filling for a savory-spicy kick.

Serving Ideas

• Weeknight dinner: Serve with steamed rice and a sweet chili dip.
• Casual party: Slice on the diagonal and arrange on a platter with scallions.
• Brunch twist: Pair with pickled vegetables and a tangy mustard dip.
  Optional garnish: chopped cilantro, sesame seeds, or lime wedges.

Storing & Leftovers

• Fridge: Store cooled egg rolls in an airtight container for up to 3 days.
• Freezer: Freeze raw, wrapped egg rolls on a tray, then bag for up to 1 month.
• Reheat: Re-crisp in a 375°F oven or air fryer for 6–8 minutes to protect crunch.
  Leftover idea: Chop and toss into a warm grain bowl or salad for instant texture and protein.

FAQs

Q: Can I make these ahead?
A: Yes. Prep and roll, then refrigerate for a few hours or freeze raw. Fry from frozen or chilled; add a minute to the fry time.
Q: What can I swap for rotisserie chicken?
A: Use leftover baked or shredded chicken, or small diced cooked turkey; keep pieces small for easy rolling. This Chicken Coleslaw Egg Rolls Recipe handles substitutions well.
Q: How do I know they’re done?
A: Look for even golden brown color and a deep sizzle that quiets a bit as moisture leaves the filling. The wrapper should be crisp, not pale.
Q: Can I freeze them after cooking?
A: Yes—freeze cooled, cooked egg rolls on a tray, then bag; reheat in a hot oven to restore crispness.

Final Thoughts

I make these when I want something quick that still feels like a little celebration—crispy shells, warm savory chicken, and bright slaw inside. Give them a go, tweak the seasonings, and make them yours. This is one of my simplest comforts, the Chicken Coleslaw Egg Rolls Recipe

Conclusion

For a quicker, bowl-style take on these flavors, I sometimes reference an Easy Chicken Egg Rolls Recipe (10-Minutes Cook Time) that swaps frying for a speedy stir. If you’re curious about a stovetop, deconstructed version, see this Chicken Egg Roll In a Bowl – The Country Cook for another weeknight option.

Chicken Coleslaw Egg Rolls

Crispy egg rolls filled with savory shredded chicken and a bright, crunchy coleslaw mix, perfect for quick dinners or a casual party.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 11 egg rolls

Course: Appetizer, Main Course

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups shredded cooked chicken (rotisserie recommended) Rotisserie = juicy, ready-to-use; can substitute with leftover chicken.
• 3 cups tri-color coleslaw mix Tri-color slaw = color + crunch.
• 1 tbsp olive oil Mild, reliable heat.
• to taste Salt and pepper Adjust to desired flavor.

Egg Rolls

• 10-12 pieces egg roll wrappers Use room-temperature wrappers for easy folding.
• for frying as needed Vegetable oil Heat to 350–375°F for frying.
• as needed Water For sealing wrappers.

Method

 

Preparation

1. Heat 1 tablespoon of olive oil in a large pan over medium heat until it shimmers.
2. Add the tri-color coleslaw mix and sauté while stirring for about 3–4 minutes until the cabbage softens.
3. Toss in the shredded chicken and stir for 2–3 minutes until warmed.
4. Season with salt and pepper, then let the mixture cool slightly.

Assembly

1. Lay an egg roll wrapper in a diamond shape and place 1/4 to 1/3 cup of filling horizontally across the center.
2. Fold the left and right corners in, then roll tightly from the bottom and seal the top tip with a dab of water.

Cooking

1. Heat about 3/4 inch of vegetable oil in a skillet to 350–375°F.
2. Fry egg rolls in batches, turning until golden brown and blistered, about 2–3 minutes per batch.
3. Transfer to paper towels to drain and serve hot.

Notes

Use pre-shredded rotisserie chicken for time-saving. Overfilling egg rolls can cause them to burst, so stick to 1/4 cup of filling.