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These chicken coleslaw egg rolls bring together a crispy exterior and a juicy, savory filling that makes for a perfect appetizer or snack. The combination of tender cooked chicken with fresh tri-color coleslaw creates a light yet satisfying bite that never fails to please a crowd.
I first whipped these up for a family gathering and they disappeared almost instantly. Now I make them whenever we need an easy yet impressive snack.
Ingredients
- Egg roll wrappers: 10 to 12 to create that perfect crunchy shell
- Shredded cooked chicken: 2 cups which provides hearty texture and protein
- Tri-color coleslaw mix: 3 cups for crunch and a refreshing bite
- Olive oil: One tablespoon to lightly sauté the coleslaw and bring out sweetness
- Salt and pepper to taste: to enhance all the flavors
- Vegetable oil for frying: so the rolls get evenly crispy and golden brown
- Water: to seal the wrappers securely so nothing escapes during frying or baking
Step-by-Step Instructions
- Sauté the coleslaw:
- Heat olive oil in a large pan over medium heat and add the coleslaw mix. Cook just until tender which takes about three to four minutes. This step softens the cabbage slightly and prevents the filling from being too watery.
- Add the chicken and season:
- Mix in the shredded cooked chicken and continue cooking for two to three minutes to heat through. Season well with salt and pepper then remove from heat and allow the filling to cool slightly so it won’t tear the wrappers.
- Prepare the egg rolls:
- Lay an egg roll wrapper flat in a diamond shape. Spoon about one-quarter to one-third cup of the chicken and coleslaw filling across the center of the wrapper. Fold in the sides over the filling, then roll tightly from the bottom up. Use a little water to moisten the edge of the wrapper to seal the roll securely.
- Fry the egg rolls:
- Heat vegetable oil in a skillet until it reaches about 350 to 375 degrees Fahrenheit. Fry the rolls in batches, turning frequently, until all sides are golden brown and crisp. Place fried rolls on paper towels to drain excess oil and serve hot with your favorite sauces.
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My favorite ingredient is the tri-color coleslaw which adds a pop of color and a lovely contrast in textures. I remember making these with my kids one weekend and watching them beam as they helped roll each egg roll tight and neat.
Storage tips
Store leftover cooked egg rolls in an airtight container in the refrigerator for up to three days. To reheat, bake in the oven at 375 degrees Fahrenheit until crispy or warm them in a skillet with a little oil to restore the crunch. These also freeze well before cooking—just wrap tightly and place in freezer bags.
Ingredient substitutions
If you don’t have tri-color coleslaw, feel free to use shredded green cabbages and carrots separately. For a different protein twist, shredded turkey or even firm tofu seasoned well will work nicely. You can swap olive oil for sesame oil in the sauté step to add a nutty flavor profile.
Serving suggestions
Serve these egg rolls with dipping sauces like sweet chili, soy sauce, or ranch dressing to complement the flavors. Pair with a simple cucumber salad or steamed rice for a more substantial meal.
Cultural context
Egg rolls have their origins in Chinese-American cuisine but have been embraced globally with numerous regional twists. Adding coleslaw to the filling here gives a fresh take while keeping with the crispy roll concept that makes them so beloved.
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Frequently Asked Questions
- → What type of cabbage is best for the coleslaw mix?
A tri-color coleslaw mix with green and purple cabbage and shredded carrots offers great color and texture, but you can use any shredded cabbage you prefer.
- → Can I bake the egg rolls instead of frying them?
Yes, baking the rolls at 400°F for about 15-20 minutes results in a healthier option with a slightly less crispy texture than frying.
- → How do I prevent the wrappers from tearing during assembly?
Keep wrappers covered with a damp cloth to stay pliable and avoid overfilling when placing the filling to prevent tearing.
- → What oils are best for frying egg rolls?
Use vegetable or canola oil for frying, as they have a high smoke point and neutral flavor that crisps the rolls evenly.
- → Is it important to let the filling cool before wrapping?
Yes, allowing the filling to cool slightly helps prevent the wrappers from becoming soggy and tearing when rolled.
- → What dipping sauces complement these rolls?
Sweet chili sauce, soy sauce, and ranch dressing are popular choices that enhance the savory filling flavors.