Chicken Egg Rolls
These chicken egg rolls feature a crispy golden exterior filled with savory shredded chicken, crunchy cabbage mix, and aromatic seasonings — perfect for dipping and sharing.
Ingredients
For the Filling
- 1 cup cooked chicken, shredded Use leftover roast chicken or rotisserie meat.
- 1 cup coleslaw mix Pre-shredded cabbage and carrot blend.
- 2 pieces green onions, chopped Scallions are mild, replace with white/yellow onion if needed.
- 2 cloves garlic, minced
- 1 teaspoon soy sauce Use low-sodium for less salt.
- 1 teaspoon sesame oil Adds aroma; can be omitted or replaced with toasted sesame seeds.
- 8 pieces egg roll wrappers For gluten-free, look for gluten-free wrappers.
Instructions
Preparation
- In a large bowl, combine shredded chicken, coleslaw mix, chopped green onions, minced garlic, soy sauce, and sesame oil. Toss until evenly coated.
- Lay out egg roll wrappers one at a time on a clean surface. Spoon about 2 tablespoons of the chicken mixture into the center of each wrapper.
- Fold the bottom corner up over the filling, then fold both sides towards the center and roll the wrapper tightly towards the top corner.
- Lightly wet the top corner edge with water and press to seal. Repeat with remaining filling and wrappers.
- Heat oil in a deep skillet over medium heat until shimmering for frying.
Cooking
- Fry the egg rolls, turning occasionally, until golden brown on all sides (about 2–4 minutes).
- Drain on paper towels and serve warm with your preferred dipping sauce.
Notes
These egg rolls are great for sharing and can be made ahead of time and frozen. They also make for a versatile dish that pairs well with various dipping sauces.