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Egg Rolls

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These crispy homemade egg rolls are filled with savory shredded chicken and crunchy coleslaw, then fried or baked to golden perfection. A fun and flavorful appetizer or main dish that’s easy to make and crowd-pleasing.

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)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add coleslaw mix and sauté for 3–4 minutes until slightly softened.
  2. Stir in shredded chicken, soy sauce, sesame oil, ground ginger, salt, and pepper. Cook for 2–3 minutes until heated through. Remove from heat and let cool slightly.
  3. Lay out an egg roll wrapper with a corner pointing toward you. Place 2 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edges with water or egg wash. Repeat with remaining wrappers and filling.
  4. To Fry: Heat oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
  5. To Bake: Preheat oven to 400°F (200°C). Place egg rolls on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 18–20 minutes, flipping halfway, until golden and crispy.
  6. Let cool slightly and serve with dipping sauces like sweet chili sauce or soy sauce.

Notes

  • Swap chicken for mushrooms or tofu for a vegetarian option.
  • Add sriracha or chili flakes for a spicy version.
  • Mix in shredded cheese for a fusion twist.
  • Freeze uncooked rolls for quick meals later.

Nutrition

Find it online: https://recipesbyliza.com/egg-rolls/