Save Pin
The first time I made these chicken coleslaw egg rolls, the kitchen smelled like a bustling street market—crisp, savory, with a hint of nostalgia. Somehow, the cool crunch of coleslaw inside the warm, golden egg roll gave me the same comfort as my favorite childhood snacks, but with a homemade twist I couldn’t resist. They quickly became my go-to party appetizer, a little surprise wrapped in crisp layers.
I stumbled upon this combo when trying to lighten up traditional egg rolls without losing that satisfying crunch. Using coleslaw mix instead of the usual heavier fillings added a fresh texture contrast I hadn’t expected but absolutely loved.
Essential Ingredients
- Egg roll wrappers: the crisp outer shell; look for fresh, pliable sheets that won’t crack when rolled
- Shredded cooked chicken: the hearty protein; leftover rotisserie chicken works beautifully here
- Tri-color coleslaw mix: adds color and crunch; choose a fresh mix with crisp, vibrant cabbage and carrots
- Olive oil: for sautéing; opt for extra virgin to add a subtle fruitiness
- Salt and pepper: simple seasoning that lets the natural flavors shine
- Vegetable oil: for frying; a neutral oil like canola or peanut oil withstands high heat without smoking
- Water: used to seal wrappers securely without extra fat
In the market, I always pick coleslaw mixes that get a good snap when squeezed—a sign they’re fresh and full of life.
Cooking Process
- Building the Base:
- Heat olive oil and briefly sauté the coleslaw mix just until tender; this softens the cabbage slightly but keeps its crunch and vibrancy, creating a lively texture as the filling’s backbone.
- Layering the Flavor:
- Stir in shredded chicken and season modestly with salt and pepper. Cooking a little longer blends the flavors without drying the chicken out, ensuring every bite bursts with savory goodness.
- Wrapping Technique:
- Lay the wrapper in a diamond shape, load with filling, then fold in sides before rolling tightly from the bottom. This method keeps the filling secure and prevents leaks during frying.
- Golden Fry Finish:
- Heat oil to a precise 350–375°F to get that signature golden crust—too cool and it’s soggy, too hot and it burns before cooking through. Fry in batches, turning carefully so every side crisps evenly.
Save Pin
Recipe Highlights
- Protein-packed with 10-12 grams per roll
- Balanced carbs and fats make them satisfying without heaviness
- Versatile finger food, perfect for sharing or snacking
Once, I tried baking these to lighten them up and was surprised how well the crispy texture held. A light spray of cooking oil helped the wrappers brown beautifully without deep frying.
Make-Ahead Strategies
Prepare the filling up to a day ahead, letting flavors meld in the fridge. Assemble the egg rolls right before frying for maximum crunch.
Flavor Variations
Add a splash of soy sauce or a pinch of ginger to the sauté for an Asian-inspired twist. Or toss in chopped green onions for brightness.
Kitchen Tool Recommendations
A candy or deep-fry thermometer is a game-changer to keep oil temperature steady. Also, a slotted spoon helps drain those egg rolls perfectly.
Cooking Secrets
1. Don’t overfill the wrappers – just enough filling ensures tight rolls that cook evenly without bursting.
2. Sauté coleslaw quickly; overcooking steals the crunch that makes these egg rolls special.
3. Maintain consistent oil temperature; adjusting heat as needed prevents greasy or burnt edges.
Save Pin
Common Questions
- → Can I bake these egg rolls instead of frying?
Yes, baking is a great alternative for a lighter version. Brush the rolls lightly with oil and bake at 400°F until golden and crispy.
- → What dipping sauces pair well with these rolls?
Sweet chili, soy sauce, or ranch dressing complement the savory chicken and coleslaw filling perfectly.
- → How do I keep the wrappers from leaking during frying?
Seal the edges tightly with a little water when rolling to prevent oil from seeping inside while frying.
- → Can I substitute the coleslaw with other vegetables?
Sure, finely shredded cabbage, carrots, or bell peppers work well to maintain texture and flavor.
- → What's the best way to reheat leftover egg rolls?
Reheat in an oven or air fryer for a few minutes to restore crispness without sogginess.