Hey there, my friend! You know those moments when you’re craving something utterly delicious, something that feels like a treat, but you also want it to be easy? That’s exactly how I feel sometimes, and that’s how these amazing Chicken Coleslaw Egg Rolls were born in my kitchen. Forget the takeout menu, because these little golden pockets of joy are about to become your go-to. They’re packed with flavor, ridiculously simple to whip up, and they have that perfect crunch that makes every bite sing. It’s like a beloved picnic side dish met a crispy, crave-worthy appetizer, and honestly, they’ve been living happily ever after ever since!
Why You’ll Love Chicken Coleslaw Egg Rolls
- Fast: With pre-cooked chicken and a bag of coleslaw mix, you’re halfway there before you even start!
- Easy: No complicated techniques, just simple sautéing, rolling, and frying.
- Giftable: Heading to a potluck or need a thoughtful snack for a friend? These travel beautifully!
- Crowd-Pleasing: Seriously, who doesn’t love a crispy, flavorful egg roll?
Ingredients
Gathering your ingredients for these delightful egg rolls is super straightforward. Here’s what you’ll need:
- 10–12 egg roll wrappers: You can find these in the refrigerated section of most grocery stores, usually near the produce or tofu.
- 2 cups shredded cooked chicken: This is where the magic of a rotisserie chicken truly shines! Just shred it up, and you’re good to go.
- 3 cups tri-color coleslaw mix: The pre-shredded bags are your best friend here, giving you that perfect blend of cabbage and carrots without any chopping.
- 1 tbsp olive oil: Just a touch to get our veggies tender and happy in the pan.
- Salt and pepper to taste: The ultimate flavor enhancers, don’t skip them!
- Vegetable oil, for frying: Any neutral oil like canola or peanut oil will work wonderfully for achieving that golden crispness.
- Water (for sealing wrappers): Our secret glue to keep all that delicious filling tucked inside.
How to Make Chicken Coleslaw Egg Rolls
Alright, let’s get cooking! You’ll be amazed at how quickly these come together.
- Sauté the Coleslaw: First things first, grab a large pan and heat that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your tri-color coleslaw mix. We’re not looking to make it mushy, just tender it up a bit, about 3-4 minutes. You’ll see it start to wilt slightly, and that’s exactly what we want.
- Combine and Season: Now, add your shredded cooked chicken to the pan with the coleslaw. Let it warm through for another 2-3 minutes. This step is all about melding those flavors! Season generously with salt and pepper. Give it a good stir, and then transfer it to a bowl to cool down a bit. You don’t want to work with super hot filling.
- Get Rolling! Lay out an egg roll wrapper on a clean surface, positioning it like a diamond with one point facing you. Scoop about 1/4 to 1/3 cup of your chicken and coleslaw filling horizontally across the center of the wrapper, leaving some space on the sides.
- Fold and Seal: Now, let’s roll! Take the bottom point of the diamond and fold it snugly over the filling. Then, fold in the left and right sides toward the center. Roll it up tightly from the bottom towards the top point. Before you finish the roll, dip your finger in a little water and moisten that top corner. This creates a seal, keeping all that goodness inside!
- Fry ‘Em Up: In a skillet, pour about 3/4 inch of vegetable oil. Heat it to 350-375°F (175-190°C). If you don’t have a thermometer, a good trick is to drop a tiny piece of wrapper in; if it sizzles gently and turns golden in about 30 seconds, you’re ready! Carefully place your egg rolls into the hot oil, working in batches so you don’t overcrowd the pan. Fry them until they’re beautifully golden brown and crispy on all sides. This usually takes 2-3 minutes per side.
- Drain and Serve: As they come out of the oil, transfer your golden egg rolls to a plate lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauces. Sweet chili sauce or a creamy ranch are always a hit!
Substitutions & Additions
One of the best things about cooking is making a recipe your own! Here are some ideas to get your creative juices flowing:
- Protein Swaps: Not a chicken fan? Cooked shredded pork, ground turkey, or even cooked shrimp would be fantastic in these. For a vegetarian option, try shredded tofu or extra mushrooms.
- Spice it Up: Add a pinch of red pepper flakes to the coleslaw mix for a little kick, or a dash of hot sauce to the filling.
- Flavor Twists:
- Asian Flair: A splash of soy sauce, a teaspoon of grated fresh ginger, or a hint of sesame oil in the filling can give these a lovely Eastern-inspired profile.
- BBQ Zing: Mix in a tablespoon or two of your favorite BBQ sauce with the chicken and coleslaw for a smoky-sweet kick.
- Creamy Goodness: A dollop of cream cheese or a sprinkle of cheddar cheese in the filling can add an extra layer of richness.
- Dipping Sauces: Beyond sweet chili, consider plum sauce, honey mustard, a zesty peanut sauce, or even a simple soy-ginger dipping sauce. The options are endless!
Tips for Success
To ensure your Chicken Coleslaw Egg Rolls turn out perfect every time, keep these simple tips in mind:
- Don’t Overfill: It’s tempting, I know, but too much filling makes rolling tricky and can cause your egg rolls to burst while frying. Stick to that 1/4 to 1/3 cup measurement.
- Seal Tightly: That little bit of water is crucial! A well-sealed egg roll won’t unravel or leak its delicious contents into the hot oil.
- Maintain Oil Temperature: This is key for crispy, evenly cooked egg rolls. If the oil is too cold, they’ll be greasy. Too hot, and they’ll burn before the inside is warmed through. A thermometer is your best friend here, but if you don’t have one, test with a small piece of wrapper.
- Don’t Overcrowd the Pan: Give your egg rolls space! Frying in batches ensures the oil temperature stays consistent and allows each egg roll to get beautifully golden and crisp.
- Prep Ahead: You can prepare the chicken and coleslaw filling up to a day in advance and store it in an airtight container in the fridge. This makes assembly even faster on busy nights! For more quick and easy dinner ideas, be sure to check out all the amazing recipes we have on the blog!
How to Store Chicken Coleslaw Egg Rolls
If you happen to have any leftovers (a rare occurrence with these, trust me!), here’s how to store them:
- Cooked Egg Rolls: Let them cool completely, then place them in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them in an air fryer at 350°F (175°C) for 5-7 minutes, or in a conventional oven at 375°F (190°C) for 10-15 minutes, until crispy and heated through. Microwaving them will make them soft, so I don’t recommend it for that glorious crunch!
- Uncooked Egg Rolls: You can prepare the egg rolls up to the rolling stage. To store for later, place them in a single layer on a parchment-lined baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper, for up to 2-3 months. When ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time, or let them thaw slightly first.
FAQs
Can I bake these Chicken Coleslaw Egg Rolls instead of frying?
Absolutely! For a lighter option, preheat your oven to 400°F (200°C). Lightly brush the rolled egg rolls with a little oil, then bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. An air fryer also works wonderfully at 375°F (190°C) for about 8-12 minutes.
Do I have to use rotisserie chicken?
No, you don’t! While rotisserie chicken is super convenient, you can use any cooked chicken you have on hand. Leftover grilled chicken, boiled chicken, or even a quick pan-fried chicken breast shredded works perfectly. Just make sure it’s fully cooked before adding it to the coleslaw mix.
What if I don’t have egg roll wrappers? Can I use spring roll wrappers?
Egg roll wrappers are thicker and designed for a crispy, fried texture. While you could use spring roll wrappers, they are much thinner and can be more delicate to work with, especially for frying, and might not give you the same hearty crispness. However, if that’s all you have, they’ll work in a pinch for a lighter, crispier bite. If you’re looking for another great appetizer to serve alongside, try some easy homemade cheesy garlic breadsticks!
I hope you give these Chicken Coleslaw Egg Rolls a try! They’re truly a game-changer for quick, delicious meals or appetizers. Happy cooking, friends!
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Crispy Chicken Coleslaw Egg Rolls
These Crispy Chicken Coleslaw Egg Rolls are your new favorite weeknight hero! They're packed with flavor, ridiculously simple to whip up, and offer a perfect golden crunch in every bite. This fast, easy, and crowd-pleasing dish combines the best of a picnic side with a crave-worthy fried appetizer.
Ingredients
Equipment
Method
- Step 1: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the tri-color coleslaw mix and sauté for 3-4 minutes, until it starts to wilt and tenderize.
- Step 2: Add the shredded cooked chicken to the pan with the coleslaw. Cook for another 2-3 minutes to warm through and meld flavors. Season generously with salt and pepper. Transfer the filling to a bowl and let it cool slightly.
- Step 3: Lay an egg roll wrapper on a clean surface, positioning it like a diamond with one point facing you. Scoop about 1/4 to 1/3 cup of the cooled chicken and coleslaw filling horizontally across the center of the wrapper, leaving some space on the sides.
- Step 4: Fold the bottom point of the diamond snugly over the filling. Then, fold in the left and right sides towards the center. Roll it up tightly from the bottom towards the top point. Before finishing the roll, moisten the top corner with a little water to create a seal.
- Step 5: In a skillet, pour about 3/4 inch of vegetable oil. Heat it to 350-375°F (175-190°C). Carefully place egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until beautifully golden brown and crispy on all sides.
- Step 6: Transfer fried egg rolls to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauces, such as sweet chili sauce or creamy ranch.
Notes
Substitutions & Additions: For protein swaps, try cooked shredded pork, ground turkey, shrimp, or for a vegetarian option, shredded tofu or extra mushrooms. Add red pepper flakes or hot sauce to the coleslaw mix for a kick. For an Asian flair, incorporate a splash of soy sauce, a teaspoon of grated fresh ginger, or a hint of sesame oil. For a BBQ zing, mix in a tablespoon or two of your favorite BBQ sauce. A dollop of cream cheese or a sprinkle of cheddar cheese can add richness. Popular dipping sauces include sweet chili, plum sauce, honey mustard, zesty peanut sauce, or a simple soy-ginger dipping sauce.
Tips for Success: Avoid overfilling the egg rolls; stick to the 1/4 to 1/3 cup measurement to make rolling easier and prevent bursting during frying. Ensure the wrappers are tightly sealed with water. Maintain the oil temperature between 350-375°F (175-190°C) for crispy, evenly cooked egg rolls; an oil thermometer is helpful. Do not overcrowd the pan; fry in batches to keep the oil temperature consistent. The chicken and coleslaw filling can be prepared up to a day in advance and stored in an airtight container in the fridge.
Storage & Reheating: Store cooled, cooked egg rolls in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore crispiness, use an air fryer at 350°F (175°C) for 5-7 minutes, or a conventional oven at 375°F (190°C) for 10-15 minutes. Microwaving is not recommended as it will make them soft. Uncooked egg rolls can be prepared up to the rolling stage, then frozen in a single layer on parchment-lined baking sheet until firm (about an hour), then transferred to a freezer-safe bag for 2-3 months. Fry directly from frozen, adding a few extra minutes to the cooking time, or thaw slightly first.
Baking/Air Frying Option: For a lighter alternative, preheat your oven to 400°F (200°C). Lightly brush the rolled egg rolls with a little oil, then bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. An air fryer also works wonderfully at 375°F (190°C) for about 8-12 minutes.
