- 10–12 egg roll wrappers
- 2 cups shredded cooked chicken (rotisserie recommended)
- 3 cups tri-color coleslaw mix (bagged cabbage/carrot mix)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Vegetable oil, for frying (enough for about 3/4 inch in a skillet)
- Water, for sealing wrappers
Optional flavor boosters:
- 1–2 tbsp soy sauce or hoisin sauce
- 1 tsp sesame oil
- Garlic powder, ginger powder, or chili flakes for a spicier version
The egg roll wrappers give you that classic crispy shell, while coleslaw mix and chicken create a hearty, slightly crunchy filling. Olive oil helps soften the slaw without making it soggy, and the neutral frying oil ensures the wrappers get evenly crisp. A bit of water is all you need to glue the rolls shut.
Step-by-Step Instructions
Make the Filling
- Heat the olive oil in a large skillet over medium heat.
- Add the tri-color coleslaw mix and sauté for 3–4 minutes, stirring frequently, just until the cabbage starts to soften but still has a slight bite.
- Stir in the shredded cooked chicken and cook for another 2–3 minutes until heated through.
- Season with salt and pepper to taste. If using soy sauce, hoisin, or sesame oil, add them now and toss to coat evenly.
- Transfer the filling to a bowl and let it cool slightly; warm (not piping hot) filling is easier to roll and won’t steam the wrappers as much.
Assemble the Egg Rolls
- Set up a clean work surface with the egg roll wrappers, a small bowl of water, and the filling.
- Place one egg roll wrapper in front of you in a diamond shape, with a corner pointing toward you.
- Spoon about 1/4 to 1/3 cup of filling horizontally across the center of the wrapper, keeping it slightly toward the bottom half.
- Fold the bottom corner up over the filling, then fold in the left and right corners snugly over the filling like an envelope.
- Roll tightly toward the top corner, tucking as you go. Dab the top corner with water and press to seal. Repeat with the remaining wrappers and filling.
Fry Until Golden
- Pour about 3/4 inch of vegetable oil into a deep skillet or heavy pan and heat to 350–375°F. If you don’t have a thermometer, the oil is ready when a small scrap of wrapper bubbles rapidly on contact.
- Carefully place a few egg rolls into the hot oil, seam side down, without crowding the pan. Fry, turning occasionally, until all sides are evenly golden brown and crispy, about 3–4 minutes total.
- Transfer the cooked egg rolls to a paper towel–lined plate or wire rack to drain excess oil. Repeat with the remaining egg rolls, adjusting the heat to maintain oil temperature.
Air Fryer Option
- For a lighter version, spray or brush the assembled egg rolls lightly with oil.
- Air fry at 375°F for 10–12 minutes, flipping halfway through, until crisp and golden on both sides.
Serve
- Serve the chicken coleslaw egg rolls hot with your favorite dipping sauces such as sweet chili sauce, soy sauce, spicy mayo, honey mustard, or ranch.
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