Egg Rolls

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


  1. In a large saucepan, heat olive oil over medium heat. Add the coleslaw mix and sauté until limp.
  2. Add the shredded chicken to the saucepan and sauté for 2–3 minutes, until well mixed. Season with salt and pepper, then turn off the heat.
  3. Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add 1/4–1/3 cup of the coleslaw and chicken mixture horizontally across the middle of the wrapper. Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Use a little water to moisten the edges of the wrapper and seal it shut.
  4. Fill a medium frying pan with 3/4 inch of vegetable oil and heat over medium-high heat to 350–375°F.
  5. If necessary, work in batches to fry the egg rolls in the hot oil until golden brown on both sides.
  6. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
  7. Serve the egg rolls warm with your favorite dipping sauce.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 16

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