Description
Crispy homemade egg rolls filled with savory shredded chicken and sautéed coleslaw mix—perfect for quick dinners or party appetizers.
Ingredients
Egg Roll Wrappers:
- 10–12 egg roll wrappers
Shredded Chicken:
- 2 cups shredded cooked chicken (rotisserie recommended)
Coleslaw Mix:
- 3 cups tri-color coleslaw mix
Others:
- 1 tbsp olive oil
- Salt and pepper to taste
- Vegetable oil, for frying
- Water (for sealing wrappers)
Instructions
- Sauté Coleslaw Mix: Heat olive oil in a large pan over medium heat. Add the coleslaw mix and sauté until just tender, about 3–4 minutes.
- Combine Ingredients: Add shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. Let cool slightly.
- Fill and Roll: Lay out an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center. Fold in the sides, roll tightly from the bottom, and seal the tip with water.
- Fry Egg Rolls: Heat 3/4 inch of vegetable oil in a skillet to 350–375°F. Fry the egg rolls in batches until golden brown on all sides.
- Serve: Drain on paper towels and serve hot with dipping sauces.
Notes
- Customize the filling with tofu, mushrooms, or extra vegetables for a vegetarian version.
- Add soy sauce, hoisin, or sesame oil for an Asian-inspired flavor.
- Air fry at 375°F for 10–12 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
