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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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.