Description

Crispy Chicken Coleslaw Egg Rolls—tangy coleslaw and savory chicken wrapped in egg roll wrappers. Easy, flavorful, fun to make!

Ingredients

12 egg roll wrappers (store‑bought or homemade)
2 cups shredded cooked chicken (rotisserie chicken works great)
2 cups tri‑color coleslaw mix (shredded cabbage & carrots)
2 tbsp olive oil
¼ tsp salt (adjust to taste)
¼ tsp freshly ground black pepper
Vegetable oil, for frying (enough for shallow‑frying, about 2 inches depth)
(Optional dipping sauce: sweet chili sauce or soy‑ginger glaze)

Instructions

Prep the filling
In a medium bowl, combine shredded chicken and tri‑color coleslaw mix. Drizzle with olive oil, then season with salt and black pepper. Toss well to coat evenly.
Lay out wrappers
Place one egg roll wrapper on a clean surface or cutting board, oriented like a diamond (one point facing you).
Add filling
Spoon about ⅓–½ cup of the chicken‑coleslaw mixture onto the center of the wrapper, slightly closer to you.
Fold and roll
Fold the bottom corner of the wrapper over the filling, then fold in the two side corners snugly. Brush a little olive oil or water on the top corner and lift it over the fold to seal the roll securely.
Heat oil for frying
In a deep skillet or sauté pan, pour vegetable oil to about 2 inches deep. Heat over medium‑high until oil reaches ~350 °F (175 °C), or until a small piece of wrapper sizzles and bubbles gently.
Fry rolls
Carefully place 2–3 egg rolls in the hot oil, seam side down. Fry for about 2–3 minutes per side, turning gently with tongs until golden brown and crispy.
Drain
Remove the egg rolls and place them on a paper towel–lined plate to drain excess oil.
Serve immediately
Enjoy hot with your choice of dipping sauce.

Notes

Use rotisserie chicken for convenience and added flavor; you can also shred leftover roasted or grilled chicken.

Be mindful of oil temperature: too cool—rolls absorb oil; too hot—they burn outside before heating through. A kitchen thermometer helps, or test with a scrap piece of wrapper.

Fry in small batches so the oil cools minimally—maintain crispiness.

Work quickly when folding to prevent wrappers from drying out and cracking.