Chicken Coleslaw Egg Rolls

Crunchy on the outside and packed with juicy chicken and fresh veggies inside these chicken coleslaw egg rolls are my shortcut answer to game day snacks or a quick weeknight appetizer. Using a premade coleslaw mix and rotisserie chicken shaves precious minutes off prep without sacrificing that homemade feel. Every bite brings back memories of my family gathered around the kitchen counter dipping egg rolls into sweet chili sauce laughing and reaching for just one more.

I whipped these up when friends popped over unexpectedly and now everyone requests them for potlucks and casual dinners. They are delicious hot and surprisingly great even at room temperature.

Ingredients

• Egg roll wrappers: These provide the signature crunch look for fresh wrappers in the refrigerated section for the best texture
• Shredded cooked chicken: Rotisserie chicken is a timesaver and brings built-in flavor just be sure it is tender and free of skin or bones
• Tri-color coleslaw mix: Using a mix of cabbage and carrots not only speeds things up but also adds a pop of color and crunch choose a bag with the freshest shreds
• Olive oil: Helps cook down the veggies and adds a subtle richness go for extra virgin if possible
• Salt and pepper: Simple seasonings that let the fresh ingredients shine use sea salt and freshly cracked pepper for the brightest flavor
• Vegetable oil: Needed for frying peanut or canola work well because of their high smoke point check that the oil is fresh to avoid any stale taste
• Water: This little trick seals the wrappers tight and prevents leaks during frying

Instructions

Prepare the Veggies and Chicken:

Heat olive oil in a large pan over medium heat Cook the coleslaw mix gently stir for three to four minutes until just tender but still colorful Add the shredded chicken into the pan and stir through cook for another two to three minutes to warm and combine Season the mix with salt and pepper Lightly cool the mixture so it is easy to handle and will not tear the wrappers

Assemble the Egg Rolls:

Place an egg roll wrapper on a clean surface in a diamond shape Spoon a quarter to a third cup of the cooled filling in a horizontal line across the middle Fold the sides in snugly over the filling and roll from the bottom up keeping it tight Dab a bit of water on the final corner and press to seal firmly This keeps the rolls closed when frying

Fry the Egg Rolls:

Pour vegetable oil into a skillet to a depth of about three quarters of an inch Heat it to around three hundred fifty to three hundred seventy five degrees Fahrenheit Working in batches fry the egg rolls three to four at a time Flip gently for even color Cook until all sides are a deep golden brown Remove and let drain on paper towels to soak up extra oil

Serve and Enjoy:

Serve the egg rolls piping hot to best enjoy their crunch Pair them with your favorite dipping sauces like sweet chili or honey mustard

Shredded chicken is honestly my favorite part because it soaks up all the pan juices and seasoning and gives each roll a moist tender filling My boys once raced to see who could eat the most of these and the kitchen was full of laughter and a little friendly competition

Storage Tips

Egg rolls keep well in the fridge for up to three days Wrap them in foil or place them in a sealed container For best results reheat in a hot oven or air fryer to restore that signature crunch Microwaving will soften the wrapper but the flavors still shine

Ingredient Substitutions

No chicken on hand Try leftover roast pork chopped shrimp or even just all veggie filling Add snap peas or bell pepper for extra color Gluten free egg roll wrappers are also an option and you can skip frying and bake if that fits your diet

Serving Suggestions

Serve with a mix of dipping sauces to keep things fun A sweet chili or spicy peanut sauce pairs perfectly You can slice each egg roll in half on a big platter for easy sharing These even work tucked into a bento box for lunch

Cultural and Historical Context

Egg rolls are rooted in Chinese American cuisine and have taken on countless forms across kitchens in the United States Swapping in familiar ingredients like rotisserie chicken and coleslaw mix is the kind of playful riff that keeps this snack feeling both familiar and exciting

Seasonal Adaptations

Switch in slices of fresh spring veggies for a lighter feel in summer Toss in some shredded brussels sprouts for a winter version Try a spicy slaw when you want a little extra heat

Success Stories

A friend made these ahead of a soccer game potluck and not a single one was left by halftime Another time I froze a batch un-fried and they were a lifesaver when guests dropped by unexpectedly Baking from frozen gave a lighter texture but all the same flavor

Freezer Meal Conversion

To freeze assemble the egg rolls but do not fry Place them separated on a baking sheet lined with parchment and freeze solid then transfer to a freezer bag Fry or bake directly from frozen adding a couple of extra minutes to the cook time

Crisp egg rolls filled with bright veggies and chicken make any gathering a little more special. They hold up beautifully for potlucks and are sure to bring smiles to your table.

Recipe FAQs

→ Can I bake these egg rolls instead of frying?

Yes, brush the rolls with oil and bake at 400°F until crisp, turning once for even browning.

→ What dipping sauces go well with these?

Sweet chili, soy sauce, or spicy mustard complement the flavors of chicken and coleslaw nicely.

→ Can I use other proteins instead of chicken?

Absolutely, try cooked shrimp, pulled pork, or tofu as tasty alternatives to chicken.

→ How do I prevent egg rolls from becoming soggy?

Drain cooked filling well before rolling and fry at the correct oil temperature for best crispness.

→ Is it possible to make these rolls ahead of time?

Roll them in advance, cover, and refrigerate. Fry fresh before serving for optimal texture.