Ingredients You’ll Need
Here’s what you’ll need to create these crispy pockets of joy:
- Egg Roll Wrappers: These are the base—hold everything together and crisp up beautifully when fried. Find them in the refrigerated section.
- Shredded Chicken: Cooked and shredded, it adds protein and heartiness. Rotisserie chicken works great and saves time.
- Tri-Color Coleslaw Mix: A colorful, crunchy combo of cabbage and carrots that keeps things simple—no chopping required!
- Olive Oil: Used to sauté the slaw and add a bit of richness to the filling.
- Salt and Pepper: Simple seasonings that let the fresh ingredients shine.
- Vegetable Oil: For frying the egg rolls to golden perfection.
Variations
There are so many ways to make this recipe your own:
- Vegetarian Option: Skip the chicken and add sautéed mushrooms, tofu, or more veggies like bell peppers and bean sprouts.
- Spicy Kick: Mix in some sriracha or crushed red pepper flakes with the filling for a little heat.
- Asian-Inspired Twist: Add a splash of soy sauce, hoisin, or a dash of sesame oil to the filling.
- Air Fry It: Use an air fryer at 375°F for 10–12 minutes, flipping halfway through for a lighter, still-crispy option.
How to Make Chicken Coleslaw Egg Rolls
Step 1: Sauté the Filling
Heat olive oil in a large saucepan over medium heat. Add the coleslaw mix and sauté for a few minutes until just wilted and tender.
Step 2: Add Chicken and Season
Stir in the shredded chicken and sauté for another 2–3 minutes. Season with salt and pepper to taste, then remove from heat and let it cool slightly.
Step 3: Fill the Wrappers
Lay out an egg roll wrapper in a diamond shape. Spoon ¼ to ⅓ cup of the filling across the center horizontally. Fold in the sides, roll up tightly from the bottom, and seal the edge with a little water.
Step 4: Fry Until Golden
Heat about ¾ inch of vegetable oil in a frying pan to 350–375°F. Carefully add the egg rolls, working in batches if needed, and fry until golden brown on all sides.
Step 5: Drain and Serve
Remove the egg rolls with tongs and place them on a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce—think sweet chili, soy sauce, or spicy mustard.
Pro Tips for Making the Recipe
- Don’t Overfill: Keep the filling amount modest to avoid tearing the wrapper or leaking while frying.
- Seal Well: Use water to moisten the wrapper edges so they stay shut in the oil.
- Watch the Oil Temp: Too hot and they’ll burn; too cool and they’ll soak up oil. Keep a thermometer handy if you can.
- Cool the Filling Slightly: Hot filling can steam the wrapper and make it harder to roll neatly.
How to Serve
These egg rolls are incredibly versatile when it comes to serving:
###As an Appetizer:
Serve on a platter with a trio of dipping sauces—sweet chili, soy sauce, and a creamy garlic or sesame dip.
###As a Meal:
Pair them with a bowl of fried rice, lo mein, or even a simple Asian-style cucumber salad for a full dinner spread.
###For Entertaining:
Slice them diagonally and arrange them with toothpicks for an easy-to-grab finger food that disappears fast at parties.
Make Ahead and Storage
see next page
