These homemade egg rolls are filled with savory shredded chicken and a crunchy tri-color coleslaw mix, all wrapped in a crisp, golden shell. I make them when I’m craving something delicious and snackable with that perfect takeout-style flavor, right from my own kitchen.
Why You’ll Love This Recipe
I love how easy and flavorful these egg rolls are. The chicken brings heartiness, while the coleslaw mix adds a fresh crunch. The soy and garlic give it that classic savory punch I look for in takeout-style snacks. They come together quickly and always disappear fast — they’re perfect as an appetizer, party snack, or even a fun dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil
1 (16-ounce) package tri-color coleslaw mix
3 chicken breasts, cooked and shredded
Salt and pepper, to taste
1 small onion, finely diced
2–3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon teriyaki sauce (optional)
10–12 egg roll wrappers
1 beaten egg (for sealing)
Oil for frying (such as vegetable or canola)
Directions
I start by heating olive oil in a large skillet over medium heat. I add the diced onion and minced garlic and sauté them for 2–3 minutes until soft.
Then I stir in the coleslaw mix and cook it until slightly tender but still crunchy.
Next, I add the shredded chicken, soy sauce, and optional teriyaki sauce. I season with salt and pepper and mix well.
I remove the skillet from heat and let the filling cool slightly before wrapping.
To assemble, I place an egg roll wrapper in a diamond shape on a clean surface. I spoon about ¼ cup of filling near the bottom, fold the bottom corner over the filling, tuck in the sides, and roll it tightly. I use a bit of the beaten egg to seal the edge.
I heat oil in a deep skillet to about 350–375 °F and fry a few egg rolls at a time, turning occasionally, until golden and crispy (about 4–6 minutes).
Once done, I drain them on paper towels and serve them warm with dipping sauce.
Servings and timing
Makes 10–12 egg rolls
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
Baked version: I often bake these instead of frying. I spray or brush them with oil and bake at 425 °F for 10–15 minutes, flipping halfway through.
Vegetarian option: I replace the chicken with diced mushrooms, tofu, or extra veggies like carrots and bell peppers.
Spicy style: I add sriracha or crushed red pepper flakes to the filling for a little heat.
Flavor boost: Sometimes I mix in a dash of sesame oil or freshly grated ginger for extra depth.
storage/reheating
I let the egg rolls cool completely before storing them in an airtight container in the fridge for up to 3 days.
To reheat, I bake them in a 350 °F oven for 8–10 minutes, or air fry them until crispy again.
For make-ahead convenience, I freeze unbaked egg rolls by placing them on a tray until solid, then transferring them to freezer bags. I fry or bake them straight from frozen, just adding a couple extra minutes to the cook time.
FAQs
What wrappers work best for this recipe?
I always use standard egg roll wrappers made with wheat flour. They’re easy to handle, don’t tear easily, and fry up super crispy.
Can I make the filling ahead of time?
Yes, I often prep the filling a day in advance and store it in the fridge. It makes assembly so much quicker when I’m ready to roll.
How do I stop the egg rolls from getting soggy?
I let the filling cool before wrapping to avoid steam soaking the wrapper. I also fry them at the right temperature (about 350–375 °F) to lock in crispiness.
Can I bake these instead of frying?
Definitely. When I want a lighter version, I bake them at 425 °F until golden, turning once halfway through. They still come out crispy and tasty.
What can I serve with these egg rolls?
I usually serve them with sweet and sour sauce, soy sauce, or a spicy chili garlic dip. They pair great with fried rice, noodles, or a fresh cucumber salad.
Conclusion
These chicken and coleslaw egg rolls are my go-to when I want something crispy, flavorful, and satisfying. I love how simple they are to put together, and the filling is always a hit. Whether I’m making them for guests or just for myself, they never disappoint.
These Chicken & Coleslaw Egg Rolls are packed with shredded chicken, crunchy tri-color coleslaw, and savory garlic-soy flavor, all wrapped in a crispy golden shell. Perfect as a snack, appetizer, or fun main dish, they bring takeout flavor straight to your kitchen.
Ingredients
3 tablespoons olive oil
1 (16-ounce) package tri-color coleslaw mix
3 cooked chicken breasts, shredded
Salt and pepper, to taste
1 small onion, finely diced
2–3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon teriyaki sauce (optional)
10–12 egg roll wrappers
1 beaten egg (for sealing)
Oil for frying (vegetable or canola)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté diced onion and garlic for 2–3 minutes until softened.
Add coleslaw mix and cook until slightly tender but still crunchy.
Stir in shredded chicken, soy sauce, and optional teriyaki sauce. Season with salt and pepper. Mix well and remove from heat.
Let filling cool slightly before assembling egg rolls.
Lay an egg roll wrapper in a diamond shape. Add 1/4 cup filling near the bottom, fold bottom corner over, tuck in sides, and roll tightly. Seal with beaten egg.
Heat oil to 350–375°F (175–190°C) in a deep skillet. Fry egg rolls in batches for 4–6 minutes until golden and crispy. Turn as needed.
Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
To bake: Brush with oil and bake at 425°F (220°C) for 10–15 minutes, flipping halfway.
Use mushrooms, tofu, or more veggies for a vegetarian version.
Add sriracha or red pepper flakes for heat.
Enhance flavor with sesame oil or grated ginger.
Freeze unbaked rolls and cook from frozen, adding 1–2 minutes to cooking time.
