Description
Crispy chicken coleslaw egg rolls filled with a delightful mixture of shredded chicken and fresh coleslaw.
Ingredients
Scale
- 10–12 egg roll wrappers
- 2 cups shredded cooked chicken
- 3 cups tri-color coleslaw mix
- 1 tablespoon olive oil
- Salt and pepper to taste
- Vegetable oil for frying
- Water for sealing wrappers
Instructions
- Heat olive oil in a large skillet over medium heat. Add tri-color coleslaw mix and sauté until just tender, about 3 to 4 minutes.
- Stir in shredded cooked chicken and cook an additional 2 to 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a flat surface in a diamond orientation. Spoon 1/4 to 1/3 cup of filling horizontally across the center of the wrapper.
- Fold in the side edges and roll tightly from the bottom toward the top. Seal the tip by moistening with water.
- Pour vegetable oil into a skillet to a depth of approximately 3/4 inch and heat to 175–190°C (350–375°F).
- Fry the egg rolls in batches, turning frequently, until golden brown on all sides.
- Remove egg rolls from oil and drain on paper towels. Serve hot with preferred dipping sauces.
Notes
- Make sure to cook the chicken thoroughly before using.
- For a spicier kick, add some chopped jalapeños or hot sauce to the filling.
- These egg rolls can be frozen before frying and cooked directly from the freezer for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg