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Ready in only 20 minutes, this crispy egg roll recipe is the perfect appetizer or side to any Asian meal!

This egg roll recipe cut in half and stacked on a white plate.
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The BEst Side!

We eat a ton of Asian food, and this egg roll recipe is one of my favorite appetizers or a side to complete any Asian dish!

We’ve made this recipe since I was young but now my girls make them all the time. They’re so simple and so delicious.

Why we love EGG ROLLS:

  • Quick! This is on the table in only 20 minutes.
  • Easy. Frying can be intimidating, but this best egg roll recipe is easy to fry!
  • Delicious. You may be resentful that we are showing you how to make egg rolls from home!

Egg Roll Ingredients

Shredded chicken in bowl for homemade egg rolls.
  • 3 tablespoons olive oil or use vegetable oil to saute the coleslaw 
  • 1 (16-ounce) package tri-color coleslaw mix or chop your own using green cabbage, red cabbage, and carrots
  • 3 chicken breasts – A 6-ounce chicken breast will produce 1 cup of shredded chicken. Cook chicken in the crockpot or oven. You can substitute the chicken for shredded or ground beef, shredded or ground pork.
  • salt and black pepper add seasoning to taste
  • 1 (16-ounce) package egg roll wrappers – a paper-thin sheet of dough that fries up crispy
  • vegetable oil – Choose an oil that has a high smoking point. Peanut oil, vegetable oil, and canola oil are great choices. Donโ€™t crowd the pan as too many egg rolls will lower the oil temperature too much.
  • Mixins. Add green onions or bean sprouts, mix in a dollop of peanut butter, soy sauce, or season with garlic and ginger to your favorite cabbage and carrot slaw mixture.ย 

Dipping sauce. Sweet and Sour Sauce or Teriyaki Sauce are our favorites for dipping the egg rolls into.

How to Make Egg Rolls

  1. FILLING. In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 (16-ounce) package coleslaw and sautรฉ until limp.
    • Add shredded chicken and sautรฉ for 2โ€“3 minutes, until well mixed. Season with salt and pepper and turn off the heat.
  2. ASSEMBLE. Place an egg roll wrapper in front of you, angled so it looks like a diamond.
    • Add ยผโ€“โ…“ cup slaw and 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.
  3. FRY. Fill a medium frying pan with ยพ inch oil and heat over medium-high heat to 350โ€“375ยฐF.
    • Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides. Let drain on a paper towel lined plate.
  4. SERVE. Serve warm and with dipping sauces like soy sauce, sweet chili sauce, or Sweet and Sour Sauce.

Alternative Cooking Directions

  • Air fryer directions.
    • Lightly spray the air fryer basket with coconut or olive oil.
    • Place egg rolls in the basket and spray the wrappers with oil. Be sure they’re not touching. Cook at 350ยฐF for 6-8 minutes.
  • Baking directions.
    • To do that, lightly coat them with cooking spray and place them, seam-side down on a greased baking sheet.
    • Bake at 425ยฐF for 18-20 minutes or until golden brown and enjoy!
Fried egg rolls stacked in baking dish.
4.99 from 195 votes

Egg Rolls Recipe

By: Lil’ Luna
Ready in only 20 minutes, this crispy egg rolls recipe is the perfect appetizer or side to any Asian meal!
Servings: 16
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

  • 3 tablespoons olive oil
  • 1 (16-ounce) package tri-color coleslaw mix
  • 3 chicken breasts, cooked and shredded
  • salt and pepper, to taste
  • 1 (16-ounce) package egg roll wrappers
  • vegetable oil, for frying

Instructions 

  • In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add 1ย (16-ounce) package of coleslaw and sautรฉ until limp.
  • Add shredded chicken and sautรฉ for 2โ€“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 ยผโ€“โ…“ cup slaw and 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 ยพ inch oil and heat over medium-high heat to 350โ€“375ยฐF.
  • Working in batches if necessary, 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.

Video

Notes

Make ahead of time.
  • Fridge. Assemble the homemade egg rolls and keep them covered in the fridge for up to 24 hours until frying them.
  • Freeze. Assemble the egg rolls, wrap each one with plastic wrap, and place them in a freezer-safe storage container. Thaw in the fridge before cooking.
Store leftovers by wrapping each roll in aluminum foil and refrigerating for 3-4 days or place wrapped egg rolls in a freezer Ziploc and freezer for up to 2 months. For best results reheat in an air fryer or oven, but the microwave can also be used.

Nutrition

Serving: 1roll, Calories: 72kcal, Carbohydrates: 0.04g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 50mg, Potassium: 157mg, Fiber: 0.003g, Sugar: 0.002g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

  • Pan fry. Heat a few tablespoons of oil in a frying pan. Place the egg roll, seam side down, and fry each side until golden brown. Add more oil as needed to fry the remaining egg rolls.  
  • Deep fry. Use a deep fryer or a deep frying pan add 2 inches of oil and heat. If the oil is not hot enough then the egg roll will become saturated and create soggy egg rolls. Maintaining a temperature of about 270ยฐF will produce the best cook. Once you add the egg rolls, fry for 1-2 minutes or until golden brown all over.
  • Place leftover egg rolls in an airtight container or wrapped tightly in aluminum foil. Refrigerate for 3-4 days or in the freezer for up to 2 months. 
  • Reheat. The microwave is the quickest, but the texture won’t be as crisp. Use the oven for a better result.
    • Preheat the oven to 350ยฐF, spray a baking pan with cooking spray, put egg rolls on the pan, and place in the center of the oven.
    • If thawed, bake this egg roll recipe for 10 minutes turning halfway. If frozen, bake for 18-20 minutes. Flip rolls after 9-10 minutes.
  • Assemble the homemade egg rolls and keep them covered in the fridge for up to 24 hours until frying them.
  • Assemble the egg rolls, wrap each one with plastic wrap, and place them in a freezer-safe storage container.
  • Thaw them for pan frying. If deep frying, go straight from the freezer to the deep fryer.
  • Cook them on medium-low heat for 3-5 minutes before turning the heat up to 270ยฐF and frying them to a golden brown.

For More Egg Rolls:

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

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4.99 from 195 votes (152 ratings without comment)

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Recipe Rating




128 Comments

  1. Diane Brown says:

    What kind of egg roll wrappers do you use? The ones we got at Walmart were thick, tough and heavy and didn’t work well. We were looking for something thinner and lighter. Do you make your own egg roll wrappers or do you buy them at the store? Do you have a recipe for egg roll wrappers?

    1. Lil'Luna Team says:

      We don’t have a recipe for homemade egg roll wrappers on our site, but I’m sure you could google one. I’m not sure what brand your local stores sell, but I typically use whatever I can find at Target or my local Kroger grocery store.

    2. Barbara says:

      Using lumpia wrappers will give you the thin and crispy you are looking for.

  2. Nicki says:

    These look amazing I need to try this recipe soon!

    1. Sharon iverson says:

      How much vegetable oil do you use

  3. carol James says:

    5 stars
    Easy to make and delish ๐Ÿ‘‹๐Ÿ˜ป

    1. LilLunaTeam says:

      So glad you enjoyed them! Those are two of my favorite words – easy and delicious!

  4. Theresa Ryan says:

    5 stars
    So good! I would suggest that you make the chicken and shred the day before and add finely chopped onion to the cabbage. They still would have be good without onion. They came tog very easily, I thought the wontons would be hard to work with, but not at all. Thank you!

    1. Kristyn Merkley says:

      You are welcome!! Thank you for trying it & letting me know!

  5. Linda Burns says:

    No seasoning????

    1. Kristyn Merkley says:

      I just add salt & pepper. I do like to add a little garlic pepper. You can add whatever you like ๐Ÿ˜‰

      1. Laurie says:

        Could you sautรฉ the cabbage in sesame oil for flavour?

      2. LilLunaTeam says:

        Sure thing! That sounds tasty!

    2. Tina says:

      I add a little teriyaki sauce to flavor it up!

      1. Lil'Luna Team says:

        Sounds tasty!

  6. Judy says:

    Can Puff Pastry be usages in place of egg roll wrappers?

    1. Kristyn Merkley says:

      I personally have not tried, but I am sure they could. They would just be more flaky.

  7. kristina says:

    5 stars
    Really easy to make and delicious which is a prefect recipe combo!

  8. Olivia says:

    5 stars
    The best egg rolls ever! Easy to make and so worth it.

  9. Toni says:

    5 stars
    This is such an amazing appetizer! A sure hit at my house!

  10. Betsy says:

    5 stars
    So perfect! I love how easy this is with the packaged cole slaw mix! So easy that I can definitely make these for every Chinese dinner we make! Yum!!