Egg Rolls
These homemade egg rolls are filled with a savory mixture of shredded chicken and tri-color coleslaw, all wrapped in a crispy shell. Perfect as an appetizer or a snack, they are easy to make and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 chicken breasts, cooked and shredded
- 3 tablespoons olive oil
- 1 (16-ounce) package tri-color coleslaw mix
- Salt and pepper, to taste
- 1 (16-ounce) package egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the tri-color coleslaw mix and sauté until the vegetables become limp and tender.
- Stir in the shredded chicken and cook for an additional 2–3 minutes, ensuring the mixture is well combined. Season with salt and pepper, then turn off the heat.
- Lay an egg roll wrapper in front of you, angled like a diamond. Spoon 1/4–1/3 cup of the chicken and coleslaw mixture across the center. Fold the left and right corners towards the center, then roll from the bottom to enclose the filling. Moisten the edges with a bit of water to seal.
- In a medium frying pan, pour vegetable oil to a depth of about 3/4 inch. Heat the oil over medium-high heat until it reaches 350–375°F.
- Carefully place the prepared egg rolls into the hot oil. Fry until golden brown on all sides, working in batches if necessary.
- Remove the egg rolls from the oil and drain on a paper towel-lined plate. Serve them warm with your favorite dipping sauce.
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg