Egg Rolls Recipe

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4.99 from 195 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Chinese

Servings:

Author: Lil' Luna

Equipment

candy and deep fry thermometer

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.

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