Chicken Coleslaw Egg Rolls (Print Version)
# Ingredients:
→ Wrappers
01 -
10-12 egg roll wrappers
→ Filling
02 -
2 cups shredded cooked chicken
03 -
3 cups tri-color coleslaw mix
04 -
1 tablespoon olive oil
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Frying
07 -
Vegetable oil for frying
08 -
Water for sealing wrappers
# Instructions:
01 -
Heat olive oil in a large pan over medium heat. Add the tri-color coleslaw mix and sauté until just tender, about 3 to 4 minutes.
02 -
Add shredded cooked chicken to the pan and cook for an additional 2 to 3 minutes. Season with salt and black pepper. Remove from heat and allow to cool slightly.
03 -
Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon 1/4 to 1/3 cup of filling horizontally across the center. Fold in sides, roll tightly from the bottom, and seal the edge with water.
04 -
Heat vegetable oil to 175–190°C (350–375°F) in a skillet to a depth of approximately 2 cm (3/4 inch). Fry egg rolls in batches until golden brown on all sides, about 3 to 5 minutes per batch.
05 -
Remove egg rolls from oil and drain on paper towels. Serve hot alongside preferred dipping sauces.
# Notes:
01 -
For a healthier alternative, bake the egg rolls instead of frying. Serve with sweet chili sauce, soy sauce, or ranch dressing for added flavor.