Chicken Coleslaw Egg Rolls (Printable Version)
# What You'll Need:
→ 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 and pepper to taste
→ Frying
06 -
Vegetable oil for frying
07 -
Water for sealing wrappers
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add tri-color coleslaw mix and sauté until just tender, about 3 to 4 minutes.
02 -
Stir in shredded cooked chicken and cook an additional 2 to 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
03 -
Place an egg roll wrapper on a flat surface in a diamond orientation. Spoon 1/4 to 1/3 cup of filling horizontally across the center of the wrapper.
04 -
Fold in the side edges and roll tightly from the bottom toward the top. Seal the tip by moistening with water.
05 -
Pour vegetable oil into a skillet to a depth of approximately 3/4 inch and heat to 175–190°C (350–375°F).
06 -
Fry the egg rolls in batches, turning frequently, until golden brown on all sides.
07 -
Remove egg rolls from oil and drain on paper towels. Serve hot with preferred dipping sauces.
# Additional Tips:
01 -
For a healthier alternative, bake egg rolls instead of frying. Serve with dipping sauces such as sweet chili, soy, or ranch.