Egg Rolls Recipe

Ingredients

• 45 mlolive oil
• 1 package (454 g)tri-colour coleslaw mix
• 3chicken breasts, cooked and shredded
• to tastesalt and pepper
• 1 package (454 g)egg roll wrappers
• for fryingvegetable oil

Instructions

1. 1

   Sauté the coleslaw

   Heat the olive oil in a large saucepan over medium heat. Add the coleslaw mix and sauté until limp.

2. 2

   Add the chicken

   Stir in the shredded chicken and sauté for 2–3 minutes, until evenly mixed with the coleslaw. Season with salt and pepper, then turn off the heat.

3. 3

   Fill and roll

   Lay an egg roll wrapper in front of you at an angle, like a diamond. Spoon 60–80 ml (¼–⅓ cup) of the chicken mixture horizontally across its middle. Fold in the left and right sides, then roll up from the bottom to enclose the filling. Dab a little water on the wrapper edges to seal them.

4. 4

   Heat the oil

   Pour vegetable oil to a depth of about 1.9 cm (¾ inch) in a medium frying pan. Heat over medium-high until it reaches 177–191°C (350–375°F).

5. 5

   Fry the rolls

   Fry the egg rolls in batches in the hot oil until golden brown on both sides. Serve warm with a dipping sauce such as soy sauce, sweet chilli sauce or sweet and sour sauce.

What are egg rolls?

Egg rolls are filled wrappers that are rolled and fried until crisp. They are commonly associated with Chinese-American cooking, though versions and fillings vary.

Chicken and coleslaw make this version straightforward: the chicken is already cooked, and the cabbage mixture softens in a quick sauté before it is wrapped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 72 calories, 9g protein, 0g carbs, 4g fat.

The wrappers and coleslaw mix provide most of the carbohydrates, while the chicken supplies most of the protein. Olive oil and the oil absorbed during frying contribute fat; serve a couple of rolls with extra vegetables to balance the plate.

The filling

Coleslaw mix: the pre-cut cabbage and vegetable mix saves preparation time. Sauté it until limp so it is easier to portion into the wrappers.

Chicken: use cooked, shredded chicken as listed, and stir it through the softened vegetables so the filling is evenly combined before rolling.

Rolling and sealing

Wrapper position: turn each wrapper like a diamond, then place the filling horizontally across the middle. Folding in the sides first helps hold the filling as you roll from the bottom.

Seal: moisten the edges with a little water so the wrapper sticks closed. Keep the filling enclosed to reduce the chance of it escaping into the oil.

Frying for a crisp finish

Oil temperature: heat the oil to 177–191°C before frying. The recipe gives a range rather than a single target, so use the visual cue of a golden-brown exterior as well.

Batches: fry in batches as directed, turning the rolls so both sides brown. Avoid crowding the pan, which can make it harder to brown them evenly.

Serving ideas

Serve the rolls warm, when the wrappers are at their crispest. Soy sauce, sweet chilli sauce and sweet and sour sauce are suggested dipping options.

For a more complete meal, pair them with rice or a vegetable dish; keep the dipping sauce on the side so each person can choose how much to use.

Timing and preparation

The stated total time is 20 minutes, so have the cooked chicken, wrappers and frying oil ready before you begin. The filling needs only a brief sauté because the chicken is already cooked.

Let the filling stop steaming before wrapping if it is very hot; this makes it more comfortable to handle. The recipe does not specify a cooling time.

Recipe notes & tips

• Shred the cooked chicken before starting so it is ready to mix into the coleslaw.
• Keep the filling spread in a horizontal line across the centre of each wrapper.
• Use just a little water on the wrapper edges to seal the rolls.
• Bring the oil into the stated temperature range before adding the first batch.
• Serve the rolls warm with dipping sauce on the side.

Variations

• Change the dip: serve with soy sauce, sweet chilli sauce or sweet and sour sauce.
• Use another coleslaw mix: choose a different ready-cut mix while keeping the stated package quantity.
• Adjust the seasoning: add salt and pepper to suit your taste.
• Make smaller rolls: use less filling in each wrapper and keep the edges sealed.
• Offer several sauces: set out the suggested dips separately for serving.

Common mistakes to avoid

• Overfilling the wrappers: use the stated 60–80 ml (¼–⅓ cup) of filling so the edges can fold over it.
• Loose seals: moisten the wrapper edges with a little water and press them together.
• Crowding the pan: fry in batches so the rolls have room to brown on both sides.
• Oil that is not hot enough: heat it to 177–191°C before frying.
• Burning the rolls: watch the colour as they fry and remove them once both sides are golden brown.

How to store

Refrigerate leftover egg rolls in a covered container and use within 3–4 days. Reheat in an oven or air fryer until hot and crisp; microwaving can soften the wrappers.

Frequently asked questions