Name: Egg Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 3 tablespoons olive oil; 1 (16-ounce) package tri-color coleslaw mix; 2 cups cooked shredded chicken; 2 garlic cloves, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 teaspoon ground ginger; Salt and pepper to taste; 12 egg roll wrappers; Water or egg wash (for sealing); Oil for frying or cooking spray (if baking)

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These crispy homemade egg rolls are my favorite way to recreate Chinese takeout at home. They’re filled with a savory blend of shredded chicken and crunchy tri-color coleslaw, then fried (or baked) until golden and crisp. Perfect as an appetizer or a fun main dish, these egg rolls are sure to be a hit every time I serve them.

Why You’ll Love This Recipe

I love how simple these egg rolls are to make while delivering that unmistakable crunchy, flavorful bite. They’re customizable with whatever I have on hand, great for meal prep, and a total crowd-pleaser. I also appreciate that I can fry them for an authentic texture or bake them for a lighter version—either way, they always disappear fast. Egg Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 (16-ounce) package tri-color coleslaw mix
2 cups cooked shredded chicken (rotisserie works great)
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground ginger
Salt and pepper to taste
12 egg roll wrappers
Water or egg wash (for sealing)
Oil for frying or cooking spray (if baking)

Directions

Make the Filling
In a large skillet, I heat the olive oil over medium heat. I add the garlic and cook for about 30 seconds, then toss in the coleslaw mix and sauté for 3–4 minutes until it begins to soften.
Add Chicken and Seasonings
I stir in the shredded chicken, soy sauce, sesame oil, ground ginger, and a pinch of salt and pepper. I cook for another 2–3 minutes until everything is heated through and well combined. Then I remove the mixture from heat and let it cool slightly.
Assemble the Egg Rolls
I lay out one egg roll wrapper with a corner pointing toward me. I spoon about 2 tablespoons of filling in the center, fold the bottom corner over the filling, then fold in the sides and roll tightly. I use water or egg wash to seal the edges. I repeat with the remaining wrappers and filling.
Cook the Egg Rolls
- To Fry: I heat oil in a deep skillet to 350°F (175°C). I fry the egg rolls in batches for 3–4 minutes per side, until golden brown and crisp. I transfer them to a paper towel–lined plate to drain.
- To Bake: I preheat the oven to 400°F (200°C). I place the egg rolls on a baking sheet lined with parchment paper, spray them lightly with cooking spray, and bake for 18–20 minutes, flipping halfway through, until golden and crispy.
Serve
I let them cool for a few minutes before serving. I like to pair them with sweet chili sauce, soy sauce, or homemade dipping sauce.

Servings and Timing

This recipe makes about 12 egg rolls.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Vegetarian: I skip the chicken and add sautéed mushrooms or tofu for a meat-free option.
Spicy Kick: I add a little sriracha or chili flakes to the filling for extra heat.
Cheesy Twist: I mix in a small handful of shredded cheese with the filling for fusion-style egg rolls.
Freezer-Friendly: I freeze the uncooked egg rolls on a baking sheet, then transfer to a bag for quick meals later.

Storage/Reheating

I store leftover egg rolls in the fridge for up to 3 days. To reheat, I bake them at 375°F (190°C) for 10–12 minutes or use the air fryer to bring back the crispiness. I avoid microwaving, as it softens the wrapper.

FAQs

Can I use ground meat instead of shredded chicken?

Yes, I’ve made these with ground chicken, turkey, and even pork. I just cook and season the meat before mixing it with the coleslaw.

Are egg roll wrappers the same as spring roll wrappers?

No, egg roll wrappers are thicker and cook up crisp and bubbly. Spring roll wrappers are thinner and usually used for different textures.

Can I bake these instead of frying?

Absolutely. I bake them at 400°F, spray them with oil, and flip halfway through. They still get crispy and golden with less oil.

Can I freeze cooked egg rolls?

Yes, I let them cool completely, then freeze them. I reheat from frozen in the oven or air fryer for best results.

What dipping sauces go well with these?

I like sweet chili sauce, soy sauce, or a quick mix of mayo and sriracha for a creamy kick.

Conclusion

Homemade egg rolls are a fantastic way to enjoy takeout-style flavor with total control over the ingredients. They’re crispy, savory, and incredibly satisfying. Once I realized how easy they are to make, they became a regular part of my meal rotation—especially when I need something fun, crunchy, and delicious.

Egg Rolls