There’s something incredibly satisfying about biting into a crispy, golden-brown egg roll. That signature crunch, followed by a flavorful, steaming filling inside—it’s comfort food and finger food rolled into one (literally). And while grabbing egg rolls from your favorite Chinese takeout place might seem convenient, nothing compares to making your own homemade egg rolls from scratch.

This version features savory shredded chicken, a colorful tri-color coleslaw mix, and just the right seasoning, all rolled up in egg roll wrappers and fried to perfection. Whether you’re cooking for a family dinner, hosting a party, or meal-prepping snacks for the week, these egg rolls will disappear fast!

🧡 Why You’ll Love These Homemade Egg Rolls

Super Easy: With just a few simple steps, you’ll have restaurant-quality egg rolls at home.
Crispy & Golden: Achieve that irresistible crunch with a shallow fry—no deep fryer needed.
Hearty & Satisfying: Shredded chicken adds protein and makes them filling enough for a meal.
Freezer-Friendly: Make a big batch, freeze, and fry when you’re ready to eat.

🛒 Ingredient Breakdown

Each component of this recipe serves a purpose in creating the ultimate egg roll. Here’s what you’ll need:

1. Olive Oil (3 tablespoons)

Used for sautéing the coleslaw mixture. You can substitute vegetable or sesame oil for added flavor.

2. Tri-Color Coleslaw Mix (16 oz)

This convenient blend usually includes green cabbage, red cabbage, and carrots—adding color, crunch, and nutrition. It saves you time and ensures uniform texture.

Tip: You can also shred your own cabbage and carrots if you prefer a fresher texture.

3. Cooked & Shredded Chicken (from 3 chicken breasts)

A lean and mild protein source that pairs well with the vegetables. Use leftover rotisserie chicken for a shortcut or poach and shred chicken breasts yourself.

4. Salt and Pepper

Season to taste. You can also add garlic powder, ground ginger, or soy sauce for extra flavor if you like a bit more depth.

5. Egg Roll Wrappers (16 oz package)

These are usually found in the refrigerated section of most grocery stores near tofu or fresh pasta. They are thin, square, and made for frying. Don’t substitute with spring roll wrappers, which are much thinner and meant for different cooking methods.

6. Vegetable Oil for Frying

Choose a high smoke-point oil like canola, vegetable, or peanut oil. These will ensure even frying without smoking or burning.

👨‍🍳 Step-by-Step Instructions

1. Cook the Filling

In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium heat. Add the entire bag of coleslaw mix and sauté until soft and slightly translucent (about 3–4 minutes).

Add the shredded chicken and sauté for another 2–3 minutes to combine and warm through. Season with salt and pepper to your liking. Once everything is well mixed and heated, turn off the heat and set the pan aside to cool slightly.

Optional Flavor Boosters: Add 1 tablespoon of soy sauce, ½ teaspoon of ground ginger, or a splash of rice vinegar to the sauté for a more traditional flavor.

2. Assemble the Egg Rolls

Lay an egg roll wrapper in front of you like a diamond (one corner pointing toward you). Spoon ¼ to ⅓ cup of filling across the center, horizontally.

Fold in the left and right sides toward the center.
Begin rolling from the bottom upward, tightly but gently.
Moisten the top edge with a dab of water to seal the roll completely.

Repeat until all wrappers are filled.

Tip: Keep a damp towel over unused wrappers to prevent them from drying out.

3. Fry the Egg Rolls

Fill a skillet or frying pan with ¾ inch of oil and heat over medium-high to 350–375°F. You can check this with a thermometer or by dipping the end of a wooden chopstick—if bubbles form around it, the oil is ready.

Carefully add the egg rolls, seam side down, a few at a time. Fry until golden brown, turning occasionally (about 1–2 minutes per side). Avoid overcrowding the pan.

Use tongs or a slotted spoon to transfer the cooked rolls to a paper towel-lined plate to drain excess oil.

🧊 Make Ahead & Freezing Tips

These egg rolls are great for prepping ahead of time:

To Freeze Before Frying: After rolling, place the egg rolls on a baking sheet lined with parchment paper. Freeze in a single layer, then transfer to a zip-top bag once solid. Fry straight from frozen, adding 1–2 minutes to cook time.
To Reheat Fried Egg Rolls: Pop them in the oven or air fryer at 350°F for 5–7 minutes until crisp again. Avoid microwaving—they lose their crunch.

🥢 Serving Suggestions

Dipping Sauces: Serve with sweet chili sauce, soy sauce, spicy mustard, duck sauce, or even homemade garlic mayo.
As an Appetizer: Pair with potstickers, dumplings, or miso soup for an Asian-themed spread.
As a Meal: Serve with steamed rice and a veggie stir-fry or sesame noodles for a full dinner.
Party Favorite: Slice diagonally and serve upright in a platter for easier grabbing.

🍽 Variations to Try

Twist	How to Do It
Vegetarian	Skip the chicken and add sautéed mushrooms or tofu.
Spicy Chicken Rolls	Add chili flakes or sriracha to the filling.
Cheesy Egg Rolls	Add a sprinkle of mozzarella or cheddar inside.
Buffalo Chicken Rolls	Toss chicken with buffalo sauce and blue cheese crumbles before wrapping.

🤔 Frequently Asked Questions

Q: Can I bake these instead of frying?
A: Yes! Brush egg rolls lightly with oil and bake at 400°F for 20–25 minutes, turning once halfway through. They won’t be as crispy as fried but still tasty.

Q: Can I use air fryer?
A: Absolutely. Spray or brush the egg rolls with oil and cook in an air fryer at 375°F for 10–12 minutes, flipping once.

Q: Can I use ground chicken instead of shredded?
A: Yes. Cook ground chicken with your coleslaw mix and proceed with the rest of the steps.