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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 used rotisserie chicken and a fair amount of salt and pepper. My family practically inhaled them!
Incredibly bland and boring. Don’t bother.
If a recipe is by Lil Luna I KNOW it’s going to be a good one! Haven’t tried this one yet but I pinned it.
Oh thank you!! That means so much! Hope you enjoy the egg rolls!
Do you cop the coke slaw mix up any? When I make slaw with a mix, I put it in my food processor and pulse with a few short bursts.
You could! I don’t usually chop it, but you totally can if you prefer.
Egg rolls were delicious!
Loved it! Simple was just what I was looking for!
Can you use rotisserie chicken? If so how many cups?
Absolutely!! I’d say 2-3 cups, depending on how much chicken you want in there.
I always add 1 tbsp to my filling. It adds a special flavor without making it taste like peanut butter.
Do you use a bag of come slaw without any dressing? Doesn’t seem like the plain slaw and plain chicken would have much flavor?
Yep, just the plain bag of Cole slaw. You could certainly throw some spices in there when sauteeing with olive oil. The cooked chicken can also be seasoned to your preference. And then of course, we always dip our egg rolls in a sauce… Sweet and sour or soy sauce or even a sweet chili sauce. So that’ll give some flavor too!
Wanting to make these egg rolls for a vacation trip. Can I make them 3 days in advance? If I can, would it be best to make them, fry them up and vacuum seal them or make them up, vacuum seal them and then on the 3rd day, fry them? I have a lot of cooking to do for the trip, so any advance cooking would be helpful, I just don’t want to mess them up.
I do not see the baking instructions for the egg rolls
They are towards the bottom of the post. Or if you click “Jump to Recipe” it will take you to the recipe card with ingredients and instructions.