There’s just something magical about a perfectly crispy egg roll, isn’t there? That satisfying crunch as you bite in, followed by a burst of savory, flavorful filling. Pure bliss! Today, we’re taking that magic and giving it a delightful American twist with these Chicken Coleslaw Egg Rolls. Forget complicated take-out menus, because this recipe brings all that irresistible crunch and flavor right into your kitchen with minimal fuss. It’s quick, incredibly satisfying, and destined to become a beloved snack or even a light dinner!
I remember the first time I whipped these up for a casual get-together. My friends practically inhaled them! They’re like a fun, handheld version of your favorite BBQ chicken sandwich, wrapped in a crispy shell. The best part? They’re surprisingly simple to make, even if you’ve never rolled an egg roll in your life. Trust me, you’ve got this!
Why You’ll Love Chicken Coleslaw Egg Rolls
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients is half the battle, and for these egg rolls, it’s a breeze. Here’s what you’ll need:
- 10-12 Egg Roll Wrappers: The star of the show for that perfect crunch! You can usually find these in the refrigerated section near the produce at your local grocery store.
- 2 cups Shredded Cooked Chicken: Hello, rotisserie chicken! This is your secret weapon for making this recipe lightning fast. Of course, any leftover cooked chicken, shredded or finely diced, works beautifully too.
- 3 cups Tri-Color Coleslaw Mix: Adds that wonderful crunch, a touch of sweetness, and a vibrant pop of color. No need to chop a thing!
- 1 tbsp Olive Oil: Just a drizzle to get our veggies nice and tender.
- Salt and Pepper, to taste: Simple seasonings, but don’t skip them – they bring out all the savory flavors.
- Vegetable Oil, for frying: For that glorious, golden-brown fry. Make sure it’s fresh for the best results!
- Water, for sealing wrappers: Our little kitchen glue to seal up those delicious bundles securely.
How to Make Chicken Coleslaw Egg Rolls
Ready to get rolling? Let’s dive in!
- Sauté the Coleslaw: Grab your largest skillet and heat up that olive oil over medium heat. Toss in your coleslaw mix – watch it sizzle! We’re just looking for it to soften up a bit, approximately 3-4 minutes. You don’t want it soggy, just tender-crisp.
- Combine with Chicken: Now, introduce your shredded chicken to the party. Stir it all together and let it warm through for an additional 2-3 minutes. This is where the magic really starts to happen! Season generously with salt and pepper. Taste it! Does it need a little more? Go for it! Once seasoned to your liking, take it off the heat and allow it to cool down a little. This helps prevent the wrappers from getting soggy later. While your filling cools, you might be thinking about other quick dinner ideas. If you love a hearty, easy meal, you have to try my One-Pot Smoky BBQ Meatball Pasta – it’s another weeknight winner!
- Fill the Wrappers: Time to become an egg roll artist! Lay an egg roll wrapper on a clean surface so it looks like a diamond. Spoon about 1/4 to 1/3 cup of the cooled chicken and coleslaw filling horizontally across the center. Don’t overfill, or they’ll be hard to roll and might burst!
- Fold and Seal: Now for the folding. Take the bottom point and fold it up over the filling. Then, fold the two side corners inward, creating an envelope shape. Roll it up tightly from the bottom towards the top point. Just before you get to the very end, dip your finger in a little water and moisten that top corner. Press firmly to seal it shut. Repeat with the rest of your wrappers and filling.
- Heat the Oil: In a deep skillet or a sturdy pot, pour about 3/4 inch of vegetable oil. Heat it up over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, a good test is to drop a tiny piece of wrapper into the oil – if it sizzles gently, you’re good to go! Too hot and it’ll burn; not hot enough and they’ll be greasy. If you’re hosting a gathering and want to whip up some other fantastic appetizers alongside these egg rolls, I highly recommend checking out my Crispy Buffalo Chicken Bombs for another crowd-pleaser!
- Fry to Golden Perfection: Carefully lower a few egg rolls into the hot oil. Don’t overcrowd the pan, or the oil temperature will drop, and they won’t get as crispy. Fry them for about 2-3 minutes per side, turning occasionally, until they’re beautifully golden brown and super crispy. Oh, that sound is just heavenly!
- Drain and Serve: Once golden and perfect, use tongs to transfer the fried egg rolls to a plate lined with paper towels. This helps drain any excess oil. Serve them up hot with your favorite dipping sauces and prepare for happy sighs all around!
Substitutions & Additions
This recipe is super versatile, so feel free to make it your own!
- Protein Power-Up: Not a chicken fan? No problem! You can totally swap the chicken for shredded pork (like leftover pulled pork!), ground turkey, or even cooked shrimp. Just make sure whatever you use is cooked and cooled.
- Veggie Boost: Want more greens? Add some finely shredded carrots, bell peppers, or even a handful of chopped fresh cilantro to your coleslaw mix before sautéing.
- Spice it Up: A pinch of red pepper flakes, a dash of garlic powder, or a little smoked paprika can elevate the flavor. Or for a bolder kick, try a spoonful of your favorite BBQ sauce mixed into the filling!
- Dipping Delight: While they’re fantastic on their own, a good dipping sauce takes these over the top! Sweet chili sauce is a classic, but ranch dressing, BBQ sauce, or even a honey mustard dip are fantastic choices. And speaking of amazing dipping experiences, if you’re ever in the mood for something sweet that’s equally dippable and delightful, you absolutely have to try my No-Bake Brownie Batter Dip – it’s a dessert dream!
Tips for Success
- Cool Filling is Key: Seriously, don’t put hot filling into cold wrappers! The steam will make them soggy and prone to tearing. Let it cool slightly, or even completely, for best results.
- Don’t Overfill: It’s tempting, I know, but less is more here. Overstuffed egg rolls are harder to roll and more likely to burst during frying.
- Seal Them Tight: A good seal prevents oil from seeping in and filling from escaping. Don’t be shy with that little dab of water!
- Oil Temperature Matters: Too low, and they’ll be greasy. Too high, and they’ll burn before the inside is properly heated. Invest in a thermometer if you fry often!
- Work in Batches: Give your egg rolls space to breathe in the hot oil. Frying in batches keeps the oil temperature stable and ensures even browning.
- Prep Ahead: The filling can be made a day or two in advance and stored in the fridge. When you’re ready, just roll and fry!
How to Store Chicken Coleslaw Egg Rolls
- Cooked Egg Rolls: Once fried and cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat and bring back that crispiness, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or use an air fryer until hot and crispy.
- Freezing Cooked Egg Rolls: You can absolutely freeze these after they’re cooked! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 2-3 months. Reheat from frozen in the oven or air fryer until heated through and crispy.
- Uncooked Egg Rolls: I don’t recommend storing uncooked egg rolls for an extended period, especially with the coleslaw mix, as the moisture can make the wrappers soggy. Best to assemble and fry them fresh!
FAQs
- Can I bake or air fry these instead of frying? You certainly can for a lighter option! For baking, brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. For air frying, brush with oil and cook at 375°F (190°C) for 10-15 minutes, flipping halfway. They’ll be good, but honestly, the deep fry gives them that unbeatable crispness!
- What’s the best chicken to use? Rotisserie chicken is my go-to for speed and flavor, but any leftover cooked chicken (shredded or finely diced) works perfectly. Even canned chicken, drained well, can be used in a pinch!
- Can I make the filling spicy? Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the filling when you’re seasoning it. You could also serve them with a spicy sriracha mayo for dipping!
- What are other good dipping sauces? Beyond sweet chili, I love serving these with a tangy BBQ sauce, creamy ranch, or even a zesty honey mustard. Get creative with your favorites!
For even more mouthwatering recipes and kitchen inspiration, be sure to follow us on Pinterest!
Quick & Crispy Chicken Coleslaw Egg Rolls: Your New Go-To Appetizer!
Experience the magic of perfectly crispy egg rolls with a delightful American twist. These Chicken Coleslaw Egg Rolls bring irresistible crunch and savory flavor right into your kitchen with minimal fuss, making them a quick, satisfying snack, appetizer, or light dinner.
Ingredients
Equipment
Method
- Step 1: Sauté the Coleslaw: In a large skillet, heat olive oil over medium heat. Add the coleslaw mix and sauté for approximately 3-4 minutes until tender-crisp.
- Step 2: Combine with Chicken: Add the shredded cooked chicken to the skillet with the coleslaw. Stir and warm through for an additional 2-3 minutes. Season generously with salt and pepper to taste. Remove from heat and allow the filling to cool down slightly to prevent wrappers from getting soggy.
- Step 3: Fill the Wrappers: Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1/4 to 1/3 cup of the cooled chicken and coleslaw filling horizontally across the center. Do not overfill.
- Step 4: Fold and Seal: Fold the bottom point of the wrapper up over the filling. Then, fold the two side corners inward, creating an envelope shape. Roll it up tightly from the bottom towards the top point. Before reaching the very end, moisten the top corner with a little water and press firmly to seal it shut. Repeat with remaining wrappers and filling.
- Step 5: Heat the Oil: In a deep skillet or sturdy pot, pour about 3/4 inch of vegetable oil. Heat over medium-high heat until it reaches 350-375°F (175-190°C). Use a small piece of wrapper to test: if it sizzles gently, the oil is ready.
- Step 6: Fry to Golden Perfection: Carefully lower a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, turning occasionally, until they are beautifully golden brown and super crispy.
- Step 7: Drain and Serve: Use tongs to transfer the fried egg rolls to a plate lined with paper towels to drain excess oil. Serve them hot with your favorite dipping sauces.
Notes
Substitutions & Additions: Not a chicken fan? Swap for shredded pork, ground turkey, or cooked shrimp. For extra veggies, add finely shredded carrots, bell peppers, or chopped fresh cilantro. Spice it up with a pinch of red pepper flakes, garlic powder, smoked paprika, or a spoonful of your favorite BBQ sauce mixed into the filling.
Dipping Delight: While fantastic on their own, sweet chili sauce is a classic. Ranch dressing, BBQ sauce, honey mustard dip, or even a spicy sriracha mayo are also great choices.
Tips for Success: Always ensure the filling is cool before placing it into the wrappers to prevent sogginess and tearing. Don't overfill egg rolls, as it makes them harder to roll and more likely to burst during frying. Seal them tightly with a dab of water to prevent oil from seeping in and filling from escaping. Oil temperature matters: aim for 350-375°F (175-190°C) – too low, and they'll be greasy; too high, and they'll burn. Work in batches to maintain stable oil temperature and ensure even browning. The filling can be prepared a day or two in advance and stored in the fridge.
Storage: Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore crispiness, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or use an air fryer until hot and crispy. Cooked egg rolls can also be frozen for up to 2-3 months: cool completely, freeze in a single layer until solid, then transfer to a freezer-safe bag. Reheat from frozen in the oven or air fryer. Storing uncooked egg rolls is not recommended due to moisture making wrappers soggy.
Lighter Option: You can bake or air fry these for a lighter alternative. Brush lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air frying, brush with oil and cook at 375°F (190°C) for 10-15 minutes, flipping halfway. While good, deep frying provides the most unbeatable crispness!
