Introduction
The kitchen smelled like warm oil and sweet cabbage, and the pan hissed as I tossed the slaw—this Chicken Coleslaw Egg Rolls Recipe always brings that small Sunday-dinner magic back. I used rotisserie chicken for speed, and then I rolled each egg roll tight so the filling stayed snug. This always takes me back to Sunday dinners. Also, if you want other rolled favorites, I’ve bookmarked a great guide to amazing egg rolls for inspiration.
Why You’ll Love This
- Quick to pull together, especially with a store-bought rotisserie chicken.
- Crunchy outside, soft and tangy inside—everyone loves the contrast.
- Budget-friendly and kid-approved, so it’s great for weeknights.
- Makes extra filling for bowls or wraps. For a spicy twist, try these crispy mini jalapeno popper egg rolls ideas.
Quick Recipe Snapshot
- Servings: 4–6 (makes 10–12 egg rolls)
- Prep time: 15 minutes
- Cook time: 10–12 minutes (frying in batches)
- Total time: 30 minutes
- Skill level: Easy
- Taste: savory + tangy + crunchy
Warm confidence: you can do this even if you’ve never rolled an egg roll before.
Ingredients You’ll Need
- 10–12 egg roll wrappers
- 2 cups shredded cooked chicken (rotisserie recommended)
- 3 cups tri-color coleslaw mix
- 1 tbsp olive oil
- Salt and pepper to taste
- Vegetable oil, for frying
- Water (for sealing wrappers)
Chef notes:
- Use rotisserie for fast, juicy chicken.
- Tri-color slaw adds texture and color.
- Room-temp wrappers seal more easily.
- Olive oil keeps flavors bright.
If you want a different stuffed-roll idea, peek at this stuffed chicken roll idea for inspiration.
How to Make It
- First, heat 1 tablespoon of olive oil in a large pan over medium heat; it should shimmer but not smoke.
- Next, add the 3 cups of tri-color coleslaw mix and sauté, stirring often; you’ll hear a gentle sizzle and see edges turn glossy, about 3–4 minutes.
- Then, add the 2 cups shredded cooked chicken; toss to combine and cook 2–3 more minutes until heated through. Season with salt and pepper, and smell the warm cabbage and chicken.
- Meanwhile, remove the pan from heat and let the filling cool slightly so it won’t steam the wrappers.
- Now, lay an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center, keeping the edges clean.
- Fold in the two side corners, then roll tightly from the bottom; press the top tip and seal with a dab of water—smooth the seam well.
- Heat 3/4 inch of vegetable oil in a skillet until a thermometer reads 350–375°F, or until a small piece of wrapper bubbles and browns in 10 seconds.
- Fry the egg rolls in batches, turning often, until golden brown on all sides—about 2–3 minutes per side. Look for an even bronze color.
- Finally, drain on paper towels and serve hot with your favorite dipping sauces.
For extra chicken tips and quick swaps, check my round-up of easy chicken recipes.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-shredded slaw and rotisserie chicken to halve prep time.
- Common mistake + fix: Wrappers burst when overfilled—use 1/4 cup of filling and roll tight to prevent leaking.
- Simple variation: Stir in a teaspoon of sriracha or chopped cilantro for heat and brightness.
Serving Ideas
- Weeknight dinner: Serve two egg rolls with steamed rice and a light soy-vinegar dip.
- Brunch snack: Slice and share with sweet chili sauce and pickled cucumbers.
- Party finger food: Keep warm in a low oven and place on a board with dipping bowls.
Garnish with sesame seeds or scallions for color, and serve with coleslaw on the side for extra crunch. Also, try alongside Alice Springs chicken for a hearty combo.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze un-fried rolls on a tray, then transfer to a bag for up to 1 month.
- Reheat: Bake at 375°F for 8–10 minutes to keep them crisp.
Leftover idea: Chop a fried egg roll over greens for a crunchy salad bowl.
Chicken Coleslaw Egg Rolls
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pan over medium heat; it should shimmer but not smoke.
- Add the 3 cups of tri-color coleslaw mix and sauté, stirring often, until the edges turn glossy, about 3–4 minutes.
- Add the 2 cups shredded cooked chicken; toss to combine and cook for 2–3 more minutes until heated through. Season with salt and pepper.
- Remove the pan from heat and let the filling cool slightly.
- Lay an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center.
- Fold in the two side corners, then roll tightly from the bottom and seal with a dab of water.
- Heat 3/4 inch of vegetable oil in a skillet until it reaches 350–375°F.
- Fry the egg rolls in batches, turning often, until golden brown on all sides—about 2–3 minutes per side.
- Drain on paper towels and serve hot with your favorite dipping sauces.
Notes
FAQs
Q: Can I make these ahead?
A: Yes—assemble and refrigerate for a few hours, then fry just before serving to keep them crisp.
Q: Can I freeze them?
A: Absolutely—freeze un-fried rolls on a tray, then bag them; fry from frozen and add a minute or two to cook time.
Q: What can I substitute for rotisserie chicken?
A: Use leftover roasted chicken or poached chicken breasts; shredded turkey also works. This Chicken Coleslaw Egg Rolls Recipe stays flexible.
Q: How do I know they’re done?
A: They’ll be evenly golden and the wrapper will feel crisp; internal filling should be hot to the touch.
Final Thoughts
I love how quick and comforting these rolls feel—warm, crunchy pockets that still taste like home. Tweak the heat, swap herbs, or double the batch; either way, you’ll end up with something cozy and sharable. Give these a try and let me know your favorite dip—the classic combo is hard to beat, and I hope you enjoy this Chicken Coleslaw Egg Rolls Recipe.
Conclusion
For a quicker, deconstructed take, try the Easy Chicken Egg Rolls Recipe (10-Minutes Cook Time) which turns all the flavors into a fast bowl. Alternatively, if you like a skillet version, this Chicken Egg Roll In a Bowl – The Country Cook is a great, cozy shortcut.
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