Egg Roll Recipe
This egg roll recipe is the perfect appetizer or side to any Asian meal! They're filled with chicken and veggies and fried to perfection.
Servings: 16
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 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 with your dipping sauce of choice.
Video
Notes
Make ahead of time. Assemble the egg rolls up to 24 hours in advance and store covered in the refrigerator until ready to fry.
Variations:
o Breakfast Egg Rolls: fill with Scrambled Eggs, Bacon and cheese
o Avocado Egg Rolls: fill with avocado, cheese and Bacon
o Southwest Egg Rolls: fill with chicken, spices, corn and beans
o Cherry Cheesecake Egg Rolls: fill with cherry pie filling and cream cheese
o Apple Pie Egg Rolls: fill with apple pie filling and ground cinnamon
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