Description
Crispy, golden Homemade Chicken Egg Rolls filled with savory shredded chicken and crisp vegetables—perfect as appetizers or a full meal with rice or noodles.
Ingredients
- 3 tablespoons olive oil
- 1 (16-oz) package tri-color coleslaw mix (shredded cabbage & carrots)
- 2 cups cooked, shredded chicken
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 12 egg roll wrappers
- Water, for sealing wrappers
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Heat olive oil in a large skillet over medium heat. Add coleslaw mix and sauté 3–4 minutes until it begins to soften.
- Stir in shredded chicken, soy sauce, ginger, garlic powder, pepper, and salt. Cook 2–3 more minutes to blend flavors. Remove from heat and let cool slightly.
- Lay one egg roll wrapper on a clean surface in a diamond orientation. Spoon ~2 tablespoons of filling onto center.
- Fold bottom corner over filling, then fold in left and right corners, and roll tightly toward top. Use a bit of water to seal the top. Repeat with remaining wrappers.
- In a deep skillet or pot, heat enough vegetable oil to a depth of ~2 inches to 350 °F (175 °C).
- Fry egg rolls in batches, turning occasionally, for 3–4 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the egg rolls and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
- You can substitute cooked pork, shrimp, or tofu in place of chicken.
- Add chopped green onions, mushrooms, or bean sprouts for variation.
- For a lighter version, brush rolls with oil and bake at 400 °F (200 °C) for 20–25 minutes, flipping halfway.
- To prepare ahead, fill and wrap the rolls, then refrigerate until ready to cook.
- Freeze uncooked rolls on a baking sheet, then transfer to a freezer bag; cook from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main
- Method: Frying (or baking alternative)
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
