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When I put these chicken and slaw egg rolls together for the first time, the smells took over my kitchen. It felt like I was walking through a busy food stall—crunchy, savory, and a little bit nostalgic. That cool coleslaw tucked into a hot, crisp roll just hit the spot like my all-time favorite snacks from growing up, but with a homemade touch I couldn't stop eating. Pretty soon, these became my top pick for party snacks—tiny surprises in every crunchy bite.
I first put this combo together when I wanted lighter egg rolls that still bring the crunch. Swapping in coleslaw mix gave me that fresh crunch I never expected, and honestly, I loved every bite.
Irresistible Ingredients
- Water: seals up the wrappers without needing extra oil or butter
- Vegetable oil: fry these babies up; canola or peanut works great since they don't smoke much
- Salt and pepper: basic stuff but lets everything else shine
- Olive oil: for frying up the veggies; get the extra virgin kind if you can
- Tri-color coleslaw mix: loads of crunch and color; go for bags with bright, firm cabbage and carrots
- Shredded cooked chicken: packs in the protein; rotisserie leftovers are perfect
- Egg roll wrappers: make sure they’re soft and bendy so they don’t rip when you’re rolling
In the produce aisle, I always squeeze a bag of slaw—if it’s snappy and loud, it’s good to go.
How It’s Made
- Golden Fry Time:
- Get your oil to about 350–375°F so the outside gets crunchy and golden (not burned or soggy). Toss in a few at a time, flipping to crisp all around.
- Wrap It Right:
- Set the wrapper in a diamond, pile on the filling, tuck the sides in, then roll it up tight from the bottom. It keeps everything from spilling out in the fryer.
- Add the Chicken:
- Mix that chicken in with your veggies and add a sprinkle of salt and pepper. Let it all cook together for a couple minutes so the tastes mix and the chicken stays juicy.
- Start with the Slaw:
- Heat up some olive oil, toss in the coleslaw, and cook just long enough to soften. You want it tender but not mushy, so the filling stays lively.
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Top Features
- Each roll packs about 10-12 grams of protein
- Just the right mix of carbs and fat—super filling but never heavy
- Awesome as snacks, party bites, or sharing with pals
I tried popping these in the oven once to make them lighter and loved how crunchy they still turned out. A quick mist of spray oil over the tops made them go golden even without deep frying.
Prep Like a Pro
Make the filling up to 24 hours ahead and keep it cold. Don’t roll them until you’re ready to fry for the crispiest crunch.
Tasty Twists
Try a splash of soy sauce or a touch of ginger next time you sauté—total flavor upgrade. Chopped green onion makes it feel extra fresh, too.
Favorite Gadgets
If you can, grab a thermometer—it’ll help you nail the oil temp every time. A slotted spoon? That’s my secret for scooping out perfectly crisp rolls, minus all the extra grease.
Game-Changing Tips
1. Don’t stuff them too full—just enough helps them roll tight and cook evenly.
2. Give the slaw a fast cook—if it’s too soft, you miss out on that great snap.
3. Keep checking your oil temp and tweak the heat so they don’t come out greasy or burnt.
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Common Questions
- → Can I bake these egg rolls instead of frying?
Definitely, baking makes them lighter. Just give the rolls a light oil brush and pop them in the oven at 400°F till they're crispy and golden.
- → What dipping sauces pair well with these rolls?
Ranch, soy sauce, or sweet chili match up nicely with the chicken and coleslaw filling.
- → How do I keep the wrappers from leaking during frying?
Use a bit of water to seal the edges tight when rolling so no oil can sneak in while frying.
- → Can I substitute the coleslaw with other vegetables?
Yeah, shredded cabbage, carrots, or bell peppers work great and keep the flavors and crunch.
- → What's the best way to reheat leftover egg rolls?
Warm them up in an air fryer or oven for a few minutes so they stay nice and crispy without going soggy.