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Ready in only 20 minutes, this crispy egg roll recipe is the perfect appetizer or side to any Asian meal!
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
PREP TIME: 10 minutes (Add 30 minutes if you need to bake chicken to shred)
COOK TIME: 10 minutes
- 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. Don’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.
Dipping sauce. Sweet and Sour Sauce or Teriyaki Sauce are our favorites for dipping the egg rolls into.
How to Make Egg Rolls
- FILLING. In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 (16-ounce) package coleslaw and sauté until limp.
- Add shredded chicken 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.
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 350°F 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 425°F for 18-20 minutes or until golden brown and enjoy!
Complete the Meal
- MAIN DISHES: Honey Chicken, Teriyaki Chicken, Beef Lo Mein
- DESSERTS: Almond Cookie Recipe, Fortune Cookie Recipe, Coconut Rice
- More Asian APPETiZERS: Egg Drop Soup, Cream Cheese Wontons, Chicken Lettuce Wraps
More collections: Asian Appetizers, Asian Dinner Recipes, Finger Food Appetizers
Egg Rolls Recipe
Ready in only 20 minutes, this crispy egg rolls recipe is the perfect appetizer or side to any Asian meal!
Equipment
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 1 (16-ounce) package of coleslaw and sauté until limp.
- Add shredded 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 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 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.
- 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.
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
What are some tips on frying egg rolls?
- 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 270°F will produce the best cook. Once you add the egg rolls, fry for 1-2 minutes or until golden brown all over.
How to store egg roll recipe?
- 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 350°F, 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.
Can I make egg rolls ahead of time?
- 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 270°F and frying them to a golden brown.
I would like to make egg rolls but I have been unable to find the egg roll wraps.Please if some very people could tell me were to look in supermarket. I would be very grateful. Thank you.
I was having a hard time finding these egg roles, but finally did. Lowes Foods had them and they in an open freezer close to the produce section. I was blessed to run into an employee who understood what I was looking for. I was sent to dairy, then went to the Asian condiment row, before finding out they were 2 rows over, closer to the produce section where the open freezer was.
I believe you forgot the main ingredient of an egg roll is the eggs where are the eggs where is the seasoning where is the soy sauce where the is the flavor. Really makes me wonder how people get their recipes on here if you don’t have the main ingredients to make the dish again you need eggs in an egg roll hence why it’s called an egg roll.
Hi! So, many egg rolls actually don’t contain eggs, crazy as that seems. Depending on the type of egg roll wrapper you use, it may have eggs in the dough. But even then, some of them don’t. You can definitely dunk these in some soy sauce (or add to the filling). We love dipping them in sweet and sour sauce!
I’ve eaten many egg rolls, but never heard of adding eggs.
How do you cook the eggs?
My husband would rather have Spring Rolls. Do you have a recipe?
I don’t have a spring roll recipe on my sight, but have a few variations of egg rolls.
How much vegetable oil do you use
You don’t need a ton, just enough to cover one side at a time. So depending on how large your pan is, maybe 1/4 cup – 1/2 cup. You can see how much we used in the video on the post. Just to give an idea. 🙂
I want to try to make these but have no idea where to purchase the wrappers.
They should be sold at most local grocery stores. I know my local Kroger store sells them, you could also try Walmart or Target.
I was just thinking of looking up a recipe for some of these last night. I like the veggie ones best of all.
Hope you enjoy the recipe if you give it a try!
These are AWESOME! Can I make the filling the day before?
So glad you love them!! And yes, you could!
Where do you get the crust. I know that not the correct name. I like egg rolls i want to try
Most local grocery stores will carry the egg roll wrappers. I have seen them at my local Kroger store or even at Walmart.
Trying these oday
Hope you enjoyed them!!
If you wanted to use pork in the eggrolls what kind of pork would you buy and how would you cook it?
I’m sure you could swap the chicken for pork. I haven’t done it, but I’d suggest using ground pork and just cook it over the stove top, just as you would ground beef or turkey. Then follow the recipe as the directions suggest.