Warm, golden pockets of crisp pastry give way to savory, juicy chicken and a crunchy kiss of coleslaw mix in these Chicken Egg Rolls. The filling is bright and garlicky with scallion notes, while the wrappers turn satisfyingly crisp when fried to a deep golden brown. They’re a comfort-food favorite that’s also fast and forgiving—perfect for weeknight dinners, game-day bites, or an easy party appetizer. Serve them with your favorite dipping sauces and a simple green salad for a complete meal everyone will reach for again and again. If you love homemade handhelds, this recipe pairs nicely with a detailed chicken spring rolls walkthrough for more rolling inspiration.
Why You’ll Love This Chicken Egg Rolls
- Crispy exterior and tender, savory filling—a wonderful contrast in every bite.
- Uses simple, everyday ingredients you probably already have on hand.
- Quick assembly: the filling comes together in one bowl and requires no extra cooking.
- Versatile—serve as an appetizer, snack, or pair with rice and vegetables for dinner.
- Kid-friendly and great for make-ahead parties; guests can grab and go.
- Easy to adapt with different sauces or optional add-ins without changing the base.
- Satisfying texture from the coleslaw mix that stays crisp even when warmed.
- Frying gives an authentic taste and texture similar to takeout, but homemade.
What Is Chicken Egg Rolls?
Chicken egg rolls are handheld fried rolls filled with shredded cooked chicken and crisp vegetables, wrapped in thin egg roll wrappers and cooked until golden and crunchy. They taste savory and slightly nutty from sesame oil, with a mild umami boost from soy sauce and a fresh bite from green onions and garlic. The cooking method used here is shallow frying in a skillet, which yields the signature crisp shell and warm, juicy interior. People typically serve them as appetizers, party snacks, or part of a family-style dinner alongside dipping sauces and simple sides. The overall vibe is classic comfort food—familiar, satisfying, and ideal when you want something crunchy and meaty without a lot of fuss.
Ingredients for Chicken Egg Rolls
For the Filling
- 1 cup cooked chicken, shredded
- 1 cup coleslaw mix
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
For Assembly
- Egg roll wrappers
- Oil for frying
For Serving
- Dipping sauces as desired (soy-based sauce, sweet chili, or your favorite)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use leftover roasted or rotisserie chicken for the easiest shortcut. You can also use shredded cooked turkey if you have it on hand.
- Coleslaw mix: This is typically a mix of shredded cabbage and carrots. If you only have cabbage, finely shred it to keep the texture similar.
- Sesame oil: Adds a toasty note; reduce to a half teaspoon for a milder flavor or omit if you don’t have it. If omitted, add an extra pinch of soy sauce to keep the flavor balanced.
- Soy sauce: Use low-sodium soy sauce to reduce salt; taste the filling before rolling to adjust.
- Gluten-free option: Use certified gluten-free egg roll wrappers and tamari in place of soy sauce.
- Lower-fat option: Instead of deep frying, see the reheating section for an air-fryer or oven method to achieve crispness with less oil.
- Note on wrappers: Egg roll wrappers are wheat-based—if you need a gluten-free or alternative wrap, consider rice paper for a spring-roll style (that changes the texture but can work as an optional variation).
Step-by-Step Instructions
Step 1 – Make the Filling
- In a large bowl, mix shredded chicken, coleslaw mix, chopped green onions, minced garlic, soy sauce, and sesame oil until evenly coated.
Visual cue: The filling should look well combined, with the cabbage and carrots evenly coated and aromatic from the garlic and sesame oil.
Pro cue: Use room-temperature cooked chicken so the oil and soy sauce distribute evenly; if the chicken is cold it can clump.
Step 2 – Lay Out and Fill Wrappers
2. Lay an egg roll wrapper flat with one corner facing you. Spoon about 2 tablespoons of filling into each wrapper.
Visual cue: The filling should sit in a small mound near the bottom third of the wrapper—enough to be satisfying but not overstuffed.
Pro cue: Work on a damp towel to keep unused wrappers from drying out; dry wrappers crack when folded.
Step 3 – Fold and Seal
3. Fold the bottom corner up over the filling, fold the side corners inward, and roll towards the top corner. Seal edges with a little water.
Visual cue: Rolls should be snug and sealed—no loose ends or exposed filling.
Pro cue: Don’t overfill; a tight roll fries more evenly and stays sealed during cooking. Use a small dab of water or a flour-water slurry to create a lasting seal.
Step 4 – Heat Oil and Fry
4. Heat oil in a skillet over medium-high heat. Fry egg rolls in batches until golden brown and crisp.
Visual cue: Egg rolls should turn a deep golden brown on all sides, forming an even, bubbly crust.
Pro cue: Don’t crowd the pan—fry in batches and maintain steady medium-high heat so oil returns to temperature quickly between batches.
Step 5 – Drain and Serve
5. Transfer to a paper towel-lined tray to drain excess oil. Serve warm with dipping sauces.
Visual cue: Egg rolls should look uniformly golden and sit on paper towels briefly before plating to remove excess oil.
Pro cue: Serve within 10–15 minutes for the best crisp-to-filling ratio; peppers and slaws inside will soften over time.
Pro Tips for Success
- Heat control: Keep oil hot but not smoking—about medium-high. If oil smokes, reduce heat and start a new batch once it cools slightly.
- Wrapper prep: Keep unused wrappers covered with a clean, damp towel to prevent them from drying and cracking.
- Even frying: Use a shallow layer of oil (about 1/2–1 inch) if using a skillet. Turn rolls carefully to brown all sides evenly.
- Filling moisture: Squeeze excess moisture from coleslaw mix if it seems watery; too much moisture can make the wrapper soggy.
- Sealing trick: Use a light brush of water on the wrapper edge and press firmly to seal; a light dusting of cornstarch mixed with water also works as a sealant.
- Batch timing: Fry in small batches so oil temperature doesn’t drop too much—this keeps rolls crisp and prevents greasy shells.
- Safety tip: Use tongs or a spider strainer to turn and remove egg rolls to avoid splattering oil.
Flavor Variations (Optional)
- Spicy version: Add a teaspoon of sriracha or a pinch of crushed red pepper into the filling for heat.
- Citrus kick: Stir a teaspoon of lime zest into the filling for a brighter finish.
- Extra umami: Stir in a splash of oyster sauce or hoisin (optional additions) if you want a richer glaze—only if you have them on hand.
- Cheesy twist: Add a tablespoon of grated mozzarella to each filling portion before rolling for a melty surprise—note this changes texture slightly.
- Air-fryer version: Roll as directed, then spray lightly with oil and air-fry until crisp (see Make-Ahead & Reheating).
- Vegetarian swap (optional): Replace chicken with finely diced and cooked firm tofu mixed with the same seasonings for a meat-free option.
Serving Suggestions
- Dipping sauces: Serve with soy-based sauce, sweet chili sauce, or a simple mix of soy sauce and a splash of sesame oil.
- Sides: Pair with steamed rice, quick cucumber salad, or a simple green salad to round out the meal.
- Party platter: Arrange on a large platter with small bowls of dipping sauces and fresh lime wedges.
- Meal pairing: Serve as an app before an Asian-inspired main, or build a casual meal with rice, sautéed greens, and egg rolls as the protein.
- Kid-friendly: Slice egg rolls diagonally and serve with a mild dipping sauce or ketchup for picky eaters.
- Brunch idea: Add a side of pickled vegetables or a quick slaw for a bright counterpoint.
Make-Ahead, Storage & Reheating
- Make-ahead filling: Prepare the filling up to a day in advance and store in an airtight container in the refrigerator. Keep wrappers separate and covered.
- Assembling ahead: You can assemble egg rolls and place them on a baking sheet lined with parchment, then cover lightly and refrigerate for up to 2 hours before frying.
- Refrigerator storage: Cooked egg rolls will keep in the fridge in an airtight container for 3–4 days.
- Reheating (oven): Preheat oven to 375°F (190°C). Place egg rolls on a baking sheet and bake for 8–12 minutes, flipping halfway, until heated through and crisp.
- Reheating (air fryer): Preheat air fryer to 350°F (175°C) and heat egg rolls for 4–6 minutes until crispy.
- Texture changes: Fried egg rolls are crispiest immediately after cooking; reheating restores crispness but may not fully match fresh-fried texture.
Storage and Freezing Instructions
- Freezing: Egg rolls freeze well if flash-frozen first. Arrange uncooked, assembled egg rolls on a baking sheet in a single layer and freeze until solid (about 1–2 hours), then transfer to a freezer bag for up to 2 months.
- Cooking from frozen: Fry directly from frozen (add a minute or two to cook time) or bake/air-fry from frozen until hot and crisp.
- If already fried: You can freeze cooked egg rolls, but they may lose some crispness on thawing. Reheat in an oven or air fryer to restore texture.
- If you prefer not to freeze: Refrigerate assembled (uncooked) egg rolls for up to 48 hours and cook fresh for best texture.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 120 kcal | 7 g | 12 g | 6 g | 1 g | 250 mg |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQ About Chicken Egg Rolls
- How do I know the egg rolls are cooked through?
- Visual and tactile cues: the wrapper should be golden brown and crisp; the filling should be hot when pierced. If unsure, cut one open to check temperature.
- My wrappers crack when I fold them — what went wrong?
- Wrappers dry out quickly. Keep unused wrappers under a damp towel and work quickly. If they’re cold from the fridge, let them sit briefly at room temperature.
- Why are my egg rolls soggy after frying?
- Common causes: oil not hot enough, overcrowding the pan, or overly moist filling. Maintain steady heat and pat the filling dry if needed.
- Can I bake these instead of frying?
- Yes. Brush or spray with oil and bake at 400°F (205°C) for 12–18 minutes, flipping halfway, until crisp. Texture will be slightly different but still tasty.
- How long do assembled, uncooked egg rolls last in the fridge?
- Assembled and refrigerated (properly covered) they will keep for up to 48 hours. Beyond that, wrappers can become soggy.
- Can I freeze these before cooking?
- Absolutely. Freeze assembled, uncooked egg rolls on a baking sheet until solid, then transfer to a bag. Fry or bake from frozen, adding a few minutes to cooking time.
Notes
- Presentation: Slice egg rolls on the bias for an attractive plate and to show the colorful filling.
- Small flavor upgrades: Add a tiny dash of toasted sesame seeds to the filling before rolling for extra texture.
- Seasoning: Taste and adjust the filling for saltiness before filling wrappers; soy sauce concentration can vary by brand.
- Plating tip: Offer several dipping sauces in small bowls to let guests customize every bite.
- Leftover use: Chop leftover cooked egg rolls and toss into fried rice or a salad for a crunchy, flavorful boost.
Chicken Egg Rolls
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
Crispy, golden egg rolls stuffed with savory chicken and fresh vegetables, perfect for appetizers or weeknight dinners.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup coleslaw mix
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Egg roll wrappers
- Oil for frying
- Dipping sauces as desired (soy-based sauce, sweet chili, or your favorite)
Instructions
- Mix shredded chicken, coleslaw mix, chopped green onions, minced garlic, soy sauce, and sesame oil until evenly coated.
- Lay an egg roll wrapper flat with one corner facing you. Spoon about 2 tablespoons of filling into each wrapper.
- Fold the bottom corner up over the filling, fold the side corners inward, and roll towards the top corner. Seal edges with a little water.
- Heat oil in a skillet over medium-high heat. Fry egg rolls in batches until golden brown and crisp.
- Transfer to a paper towel-lined tray to drain excess oil. Serve warm with dipping sauces.
Notes
Use room-temperature cooked chicken for better mixing. Keep wrappers covered with a damp towel to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian