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Chicken Coleslaw Egg Rolls

Cozy, crunchy comfort in minutes, filled with rotisserie chicken and tangy coleslaw, perfect for quick weeknight dinners or snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 egg rolls
Course: Appetizer, Dinner, Snack
Cuisine: American, Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10–12 wrappers egg roll wrappers
  • 2 cups shredded cooked chicken (rotisserie recommended) Use rotisserie for fast, juicy chicken.
  • 3 cups tri-color coleslaw mix Tri-color slaw adds texture and color.
  • 1 tbsp olive oil Olive oil keeps flavors bright.
  • to taste Salt and pepper
  • as needed Vegetable oil, for frying
  • as needed Water, for sealing wrappers Room-temp wrappers seal more easily.

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pan over medium heat; it should shimmer but not smoke.
  2. Add the 3 cups of tri-color coleslaw mix and sauté, stirring often, until the edges turn glossy, about 3–4 minutes.
  3. 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.
  4. Remove the pan from heat and let the filling cool slightly.
Rolling
  1. Lay an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center.
  2. Fold in the two side corners, then roll tightly from the bottom and seal with a dab of water.
Cooking
  1. Heat 3/4 inch of vegetable oil in a skillet until it reaches 350–375°F.
  2. Fry the egg rolls in batches, turning often, until golden brown on all sides—about 2–3 minutes per side.
  3. Drain on paper towels and serve hot with your favorite dipping sauces.

Notes

Time-saver: Use pre-shredded slaw and rotisserie chicken to halve prep time. Common mistake: 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.