Egg Rolls Recipe
User Reviews
5
Egg Rolls Recipe
Description
The recipe starts by sautéing coleslaw mix in olive oil until limp, then mixing in shredded cooked chicken and seasoning with salt and pepper for a mild but savory filling. This mixture is placed on egg roll wrappers, which are folded and sealed with water to encase the filling securely. Frying the rolls in vegetable oil at 350–375°F creates a crisp, evenly browned exterior while heating the filling through.
Egg rolls are versatile appetizers or snacks and pair well with sauces such as soy, sweet chili, or sweet and sour for additional flavor. The crunchy texture of the wrapper contrasts nicely with the soft and flavorful filling. Preparing these egg rolls ahead is convenient since they can be stored refrigerated or frozen and reheated by air fryer, oven, or microwave, maintaining their crispness best when using dry heat methods.
After frying, wrap leftovers individually in foil for fridge storage up to 3–4 days or freeze for up to 2 months. Assembling in advance and frying or reheating later enables flexible meal prep for snacks or meals.
Ingredients
- 3 tablespoons olive oil
- 1 (16-ounce) package coleslaw mix tri-color
- 3 chicken breast cooked and shredded
- salt to taste
- black pepper to taste
- 1 (16-ounce) package egg roll wrappers
- vegetable oil for frying
Instructions
- In a large saucepan, heat olive oil over medium heat. Add coleslaw and sauté until limp.
- Add chicken and sauté for 2–3 minutes, until well mixed. Season with salt and pepper and turn off the heat.
- Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ¼–⅓ cup chicken mixture horizontally across the middle of your egg roll wrapper. Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal so it sticks.
- Fill a medium frying pan with ¾ inch oil and heat over medium-high heat to 350–375 degrees F.
- Working in batches, fry egg rolls in the hot oil until golden brown on both sides. Serve warm and with dipping sauces like soy sauce, sweet chili sauce, or Sweet and Sour Sauce.
Notes
- Assemble egg rolls up to 24 hours before frying and keep covered in the refrigerator.
- Wrap leftover rolls individually in foil and refrigerate for up to 4 days or freeze wrapped in plastic for up to 2 months.
- Reheat leftovers in an air fryer or oven for best texture, or use microwave if needed.
- Thaw frozen egg rolls overnight in the refrigerator before frying or reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 72kcal | 4% |
| Carbohydrates | 0.04g | 0% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 50mg | 2% |
| Potassium | 157mg | 3% |
| Fiber | 0.003g | 0% |
| Sugar | 0.002g | 0% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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