Chicken Coleslaw Egg Rolls Recipe is one of those delightful dishes that brings together comfort food and healthy eating in a way that feels totally doable, even in a tiny kitchen. Look, if you’re anything like me, you’ve probably had your fair share of kitchen experiments that didn’t quite go as planned. I remember the first time I tried to make egg rolls. Spoiler: it didn’t turn out well. I was trying to be all fancy and make my own wrappers. Let’s just say, they ended up looking like sad little blobs instead of the crispy perfection I envisioned. But hey, we learn, right?
So, fast forward to now, and I’ve figured out a simpler way to enjoy those crispy, savory bites without all the fuss. Enter my easy Chicken Coleslaw Egg Rolls Recipe. This dish is not only super tasty but also a great way to sneak in some veggies while enjoying a crispy crunch. Plus, who doesn’t love a good egg roll? They’re perfect for a quick dinner or even as finger food for when friends come over. Trust me when I say this is a recipe you’ll want to keep close!
Now, the beauty of this Chicken Coleslaw Egg Rolls Recipe is that it works for anyone—from busy professionals to stay-at-home parents. Whether you’re looking for a quick meal after a long day or a fun cooking project to tackle on the weekend, these egg rolls fit the bill perfectly. Alright, let’s get into why you’re really here!
Why You’ll Love This Recipe
- **Quick and Easy**: This Chicken Coleslaw Egg Rolls Recipe comes together in no time. You’ll have a flavorful meal ready in under 30 minutes, which is a lifesaver on busy weeknights.
- **Healthy Twist**: With the tri-color coleslaw mix, you’re packing in some veggies without even trying. It’s a sneaky way to up your fiber intake while still enjoying something crispy and delicious.
– **Budget-Friendly**: Using rotisserie chicken cuts down on cooking time and cost. You can get a whole chicken for a fraction of what it would take to cook one yourself, and you’ll have leftovers for other meals!
– **Customizable Fillings**: Not a fan of chicken? You can easily swap it out for turkey, beef, or even tofu if you want to keep it plant-based. The coleslaw mix adds great flavor and texture no matter what protein you choose.
– **Skill Level**: Seriously, if you can sauté veggies and roll things up, you can make these egg rolls. They’re perfect for beginners or seasoned cooks looking for something fun and different.
Ingredients You’ll Need
Here’s what you’ll need to whip up these delightful Chicken Coleslaw Egg Rolls:
- 10–12 egg roll wrappers: These are the magic that holds everything together. You can usually find them in the refrigerated section of your grocery store.
- 2 cups shredded cooked chicken (rotisserie recommended): Using rotisserie chicken makes this dish super convenient. Plus, it’s flavorful and juicy!
- 3 cups tri-color coleslaw mix: This adds crunch and color, making the egg rolls not just tasty but visually appealing too.
- 1 tbsp olive oil: For sautéing the veggies; it adds healthy fats and a nice flavor.
- Salt and pepper to taste: Essential for bringing out all those flavors!
- Vegetable oil, for frying: You’ll want something with a high smoke point. This will help you achieve that golden crispiness.
- Water (for sealing wrappers): A little water is all you need to seal the edges of your egg rolls. It’s a simple technique that works wonders!
Now, if you’re on a tight budget or can’t find one of these ingredients, don’t sweat it. You can easily substitute the shredded chicken with whatever protein you have on hand, and if you can’t find the tri-color coleslaw mix, regular cabbage works just fine.
Let’s Get Started
Alright, it’s time to dive into the cooking process! Here’s how you can make these egg rolls step by step:
Step 1: Heat the Olive Oil
First, grab a large pan and heat that olive oil over medium heat. You want it hot enough that when you add the coleslaw mix, it sizzles a bit. Add the tri-color coleslaw mix and sauté it for about 3–4 minutes until it’s just tender. The smell? Oh man, it’s like a fresh garden salad met a cooking party!
Step 2: Add Chicken and Season
Next up, toss in the shredded chicken and let it cook for another 2–3 minutes. Give it a good season with salt and pepper to taste. This is where the magic happens. As it cooks, the flavors meld together and you’ll just know it’s going to be good. Let it cool slightly once done.
Step 3: Prepare the Egg Roll Wrapper
Now, lay out an egg roll wrapper in a diamond shape on your clean counter. Spoon about 1/4 to 1/3 cup of that delicious filling horizontally across the center. Don’t be shy; you want these to be packed with flavor!
Step 4: Roll and Seal
Fold in the sides of the wrapper and roll it tightly from the bottom up. Seal that tip with a dab of water to make sure it doesn’t unroll during frying. This part can be a little tricky, but just take your time. If it looks a little wonky, who cares? It’s going to taste amazing.
Step 5: Heat the Oil for Frying
In a skillet, heat about 3/4 inch of vegetable oil to 350–375°F. You can test if it’s hot enough by dropping in a tiny piece of wrapper; if it bubbles up right away, you’re good to go.
Step 6: Fry the Egg Rolls
Fry the egg rolls in batches until they’re golden brown on all sides. You’re looking at about 3–4 minutes per batch, so keep an eye on them. The sizzling sound is music to your ears! Once they’re done, drain them on paper towels to soak up any excess oil.
Finishing Touches for Perfect Egg Rolls
Alright, your egg rolls are fried and looking golden! Let’s wrap it all up nicely. Here’s the next part:
Step 7: Serve and Enjoy
Now that your egg rolls are done, serve them hot with your favorite dipping sauces. I personally love sweet chili sauce, but soy sauce works too! Just don’t forget to take a moment to admire your work. You made these from scratch!
Tips for the Best Chicken Coleslaw Egg Rolls
– **Don’t Overfill**: It’s tempting to pack in a lot of filling, but too much can make sealing the wrappers tricky.
– **Keep the Oil Hot**: If the oil is too cool, your egg rolls will absorb more oil and become greasy. Make sure it’s at the right temperature.
– **Try Baking**: If you want a healthier option, you can bake these at 400°F for about 15-20 minutes. Just brush them lightly with oil.
– **Make Ahead**: You can prep the filling a day ahead and store it in the fridge. Just assemble and fry them when you’re ready!
– **Experiment with Flavors**: Feel free to add spices or herbs to the filling. A little garlic powder or ginger can go a long way!
Storage Tips
If you happen to have any leftovers (which is rare in my house), here’s how to store them. Place them in an airtight container in the fridge. They’ll last for about 3–4 days, but honestly, they’re best fresh. If you want to reheat, pop them in the oven at 350°F for about 10 minutes to get that crispiness back.
Look, here’s the thing: living alone or with roommates means leftovers sometimes get neglected. So, if you’re making these for yourself, consider freezing some before frying. Just wrap them tightly in plastic wrap and pop them in a freezer bag. They’ll keep for about a month, and you can fry them straight from frozen!
Frequently Asked Questions About Chicken Coleslaw Egg Rolls
Can I use other proteins besides chicken?
Absolutely! Ground turkey, beef, or even shrimp can work. Just make sure to cook your protein first.
What if I can’t find egg roll wrappers?
You can use spring roll wrappers as a substitute. They’re thinner but still work well; just be gentle when rolling them.
Can I bake these instead of frying?
Yes! Preheat the oven to 400°F, brush them with a little oil, and bake for about 15-20 minutes until crispy.
Can I prepare the filling in advance?
Definitely! You can make the filling up to a day ahead and store it in the fridge. Just assemble and fry them when you’re ready.
What dipping sauces do you recommend?
Sweet chili sauce is a favorite, but soy sauce, teriyaki sauce, or even a spicy mayo can be delicious too!
How do I know when the oil is hot enough?
Drop a small piece of egg roll wrapper into the oil. If it bubbles around the edges right away, you’re good to go!
Final Thoughts
And there you have it! Your very own Chicken Coleslaw Egg Rolls Recipe that’s simple, delicious, and totally satisfying. I can’t tell you how rewarding it is to dip into a crispy egg roll and see all that colorful filling peeking out. Honestly, I can’t wait to make these again—maybe even try some different fillings next time.
So, whether you’re whipping these up for a weeknight dinner or impressing friends at your next gathering, I hope you enjoy the process as much as the finished product. Happy cooking, and remember: it’s all about having fun in the kitchen!
Chicken Coleslaw Egg Rolls Delight
Ingredients
- 10–12 egg roll wrappers
- 2 cups shredded cooked chicken (rotisserie recommended)
- 3 cups tri-color coleslaw mix
- 1 tbsp olive oil
- Salt and pepper to taste
- Vegetable oil, for frying
- Water (for sealing wrappers)
Instructions
- Heat olive oil in a large pan over medium heat. Add the coleslaw mix and sauté until just tender, about 3–4 minutes.
- Add shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. Let cool slightly.
- Lay out an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center.
- Fold in the sides, roll tightly from the bottom, and seal the tip with water.
- Heat 3/4 inch of vegetable oil in a skillet to 350–375°F. Fry the egg rolls in batches until golden brown on all sides.
- Drain on paper towels and serve hot with dipping sauces.
