We eat a TON of Asian food at our house, and this egg rolls recipe is one of our favorite appetizers or a side to complete any Asian dish! My family has made this recipe since we were little, and now our girls make it all of the time!
You get a light, blistered shell, a hot, savory filling, and that satisfying crackle with every bite. The method is straightforward, with tips to prevent soggy bottoms and burst rolls. They are great for weeknights, game days, and family parties.
If you are planning a full takeout at home night, try a few other favorites like Cream Cheese Wontons, Fried Rice, and Orange Chicken.
Why we think you’ll love it:
- Ready in no time! This is on the table in only 20 minutes.
- Easy to make at home. Frying can be intimidating, but this best egg roll recipe is easy to fry!
- Crunchy and delicious. You may be resentful that we are showing you how to make egg rolls from home!
Egg Roll Ingredients
- Olive oil (3 tablespoons)- Olive oil adds richness and helps the coleslaw soften quickly, or use vegetable oil to saute the coleslaw.
- Tri-color coleslaw mix (16-ounce package)-Tri color coleslaw gives you a pre-shredded crunchy, colorful, and mildly sweet mix, or chop your own using green cabbage, red cabbage, and carrots.
- Chicken breasts (3 breasts)-Cooked shredded chicken brings hearty protein and a tender, juicy bite. A 6-ounce chicken breast will produce 1 cup of shredded chicken.
- Salt and black pepper (to taste)- Season the filling simply so the dipping sauces can shine.
- Egg roll wrappers (16-ounce package) – a paper-thin sheet of dough that fries up crispy.
- Vegetable oil – a neutral flavor and a high enough smoke point for even, golden frying. Peanut oil and canola oil are great choices as well.
- 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.
- Dipping sauce – Sweet and Sour Sauce or Teriyaki Sauce
How to Make Egg Rolls
FILLING. In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 (16-ounce) package of coleslaw and sauté until limp.
- Add 3 cooked and shredded chicken breasts and sauté for 2–3 minutes, until well mixed. Season with salt and pepper and turn off the heat.
ASSEMBLE. Place an egg roll wrapper in front of you, angled so it looks like a diamond.
- Add ¼–⅓ 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.
FRY. Fill a medium frying pan with ¾ inch oil and heat over medium-high heat to 350–375°F.
- 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.
SERVE. Serve warm and with dipping sauces like soy sauce, sweet chili sauce, or Sweet and Sour Sauce.
Kristyn’s Recipe Tips
- Cook chicken in the crockpot or oven, or use a rotisserie chicken. Substitute the chicken for shredded or ground beef, shredded or ground pork.
- Fry in batches and avoid crowding; the oil temperature stays steady, and you get even golden crusts.
- Air fryer. 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 350°F for 6-8 minutes.
- Bake. Lightly coat them with cooking spray and place seam-side down on a greased baking sheet. Bake at 425°F for 18-20 minutes or until golden brown.
Egg Rolls Recipe
Equipment
Video
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 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
- Cook chicken in the crockpot or oven, or use a rotisserie chicken. Substitute the chicken for shredded or ground beef, shredded or ground pork.
- Fry in batches and avoid crowding; the oil temperature stays steady, and you get even golden crusts.
- Air fryer. 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 350°F for 6-8 minutes.
- Bake. Lightly coat them with cooking spray and place seam-side down on a greased baking sheet. Bake at 425°F for 18-20 minutes or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Assemble and store 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.
Wrap each roll in aluminum foil and refrigerate for 3-4 days or place wrapped egg rolls in a freezer Ziploc and freeze for up to 2 months. For best results reheat in an air fryer or oven, but the microwave can also be used.
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This recipe was originally published January 2013.
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?
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.
Using lumpia wrappers will give you the thin and crispy you are looking for.
These look amazing I need to try this recipe soon!
How much vegetable oil do you use
Easy to make and delish 👋😻
So glad you enjoyed them! Those are two of my favorite words – easy and delicious!
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!
You are welcome!! Thank you for trying it & letting me know!
No seasoning????
I just add salt & pepper. I do like to add a little garlic pepper. You can add whatever you like 😉
Could you sauté the cabbage in sesame oil for flavour?
Sure thing! That sounds tasty!
I add a little teriyaki sauce to flavor it up!
Sounds tasty!
Can Puff Pastry be usages in place of egg roll wrappers?
I personally have not tried, but I am sure they could. They would just be more flaky.
Really easy to make and delicious which is a prefect recipe combo!
The best egg rolls ever! Easy to make and so worth it.
This is such an amazing appetizer! A sure hit at my house!
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!!