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.
Awesome the first time!! Im planning on extra awesome the next time, thanks for the recipe!!!
I’m excited for you to make them again and thank you for the kind words.
Delicious. Even my son said they were the best he had ever eaten. Thanks for the recipe.
Penny Ray
Warner Robins, Ga.
Love egg rolls! This recipe sounds delicious and easy to make!
I will use this recipe over and over again! Thanks!
Wonderful 😘😘😘
My mom loves making this egg roll recipe and it always turned out to be great and delicious. A fam favorite!
who knew that egg rolls were this easy to make! thank you so much for sharing this amazing and quick recipe!
Made these as our appetizer for dinner and they were amazing! Perfectly crunchy on the outside and flavorful on the inside.
I love to add coarsley chopped water chestnuts to my egg rolls. I have also used fresh sausage in place of the shredded chicken (I cook the sausage and while it is still hot, add the coleslaw mix and chestnuts then let it cool completely before making the egg rolls). YUM!! I am definitely going to try shredded chicken next.
Thanks for sharing your recipe. I’m going to try it your way
Sounds delicious!!
My grandma requested for this egg roll recipe and I had fun cooking it! It was cooked perfectly and turned out so scrumptious!
These are amazing. Adding to my list of favorite recipes of rolls!