Chicken Coleslaw Egg Rolls (Print Version)
Crispy egg rolls stuffed with chicken and coleslaw, fried to golden perfection for a tasty appetizer.
# Ingredients:
→ Main Components
01 -
10 to 12 egg roll wrappers
02 -
2 cups shredded cooked chicken
03 -
3 cups tri-color coleslaw mix
→ Seasoning & Oil
04 -
1 tablespoon olive oil
05 -
Salt to taste
06 -
Black pepper to taste
07 -
Vegetable oil for frying
→ Assembly
08 -
Water for sealing wrappers
# Steps:
01 -
Heat olive oil in a large pan over medium heat. Add tri-color coleslaw mix and sauté for 3 to 4 minutes until just tender.
02 -
Add shredded cooked chicken to the pan and continue cooking for 2 to 3 minutes. Season with salt and black pepper. Remove from heat and allow mixture to cool slightly.
03 -
Lay out an egg roll wrapper in a diamond orientation. Place 1/4 to 1/3 cup of the filling horizontally across the center of the wrapper.
04 -
Fold in the sides of the wrapper, roll tightly from the bottom up, and seal the tip with water.
05 -
Heat vegetable oil in a deep skillet to a depth of 3/4 inch and maintain a temperature of 350 to 375 degrees Fahrenheit. Fry egg rolls in batches, turning frequently, until evenly golden brown.
06 -
Transfer cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve hot with desired dipping sauces.
# Notes:
01 -
Ensure the filling is cooled before assembling to prevent wrappers from tearing.