Chicken Coleslaw Egg Rolls Recipe

Chicken Coleslaw Egg Rolls are the perfect combination of crispy, golden wrappers and a savory, tender filling that’s bursting with flavor. These homemade egg rolls feature seasoned ground chicken mixed with crunchy coleslaw, fresh ginger, and garlic, all wrapped up and fried to perfection. Whether you’re hosting a party, looking for a delicious appetizer, or craving restaurant-quality Asian-inspired food at home, these egg rolls deliver on taste and texture.

What makes this recipe so special is how simple it is to prepare using pre-shredded coleslaw mix, which eliminates the tedious task of chopping vegetables. The filling comes together in just minutes, and you can choose to fry, bake, or air-fry them depending on your preference. Serve them with sweet chili sauce or a tangy soy-based dipping sauce, and you’ll have a crowd-pleasing dish that disappears fast!​

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Recipe Quick Facts

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 14-16 egg rolls
Difficulty Level: Medium
Cuisine Type: Asian-American
Course: Appetizer
Dietary Labels: Can be made gluten-free with GF wrappers

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Why You’ll Love This Recipe

• Restaurant-quality crunch – Golden, crispy wrappers give way to a tender, flavorful filling that rivals your favorite takeout
• Quick and budget-friendly – Using coleslaw mix saves prep time, and ground chicken is an affordable protein option​
• Versatile cooking methods – Fry for maximum crispiness, bake for a lighter option, or air-fry for convenience​
• Perfect for meal prep – Make ahead and freeze uncooked for easy appetizers anytime​

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Ingredients

For the Egg Roll Filling

• 1 pound ground chicken
• 2 tablespoons olive oil​
• 2 teaspoons fresh minced garlic (about 2-3 cloves)
• 1 teaspoon fresh minced or grated ginger
• 1 pound (16-ounce bag) coleslaw mix (shredded cabbage and carrots)
• 3 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon oyster sauce​
• 1 teaspoon kosher salt​
• ½ teaspoon ground black pepper​

For Assembly

• 14-16 egg roll wrappers
• 2 tablespoons all-purpose flour mixed with 1 tablespoon water (for sealing)​
• 3 cups vegetable or peanut oil for frying

Ingredient Note: Fresh ginger and garlic make a significant difference in flavor, but you can substitute ½ teaspoon ground ginger if needed.​

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Equipment Needed

• Large skillet or wok for cooking filling
• Deep skillet or Dutch oven for frying
• Cooking thermometer
• Slotted spoon or spider strainer
• Plate lined with paper towels
• Small bowl for flour-water paste
• Cutting board and knife

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Step-by-Step Instructions

1. Cook the chicken filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground chicken, minced garlic, and fresh ginger. Cook for 5-7 minutes, crumbling the chicken with a spatula until it’s thoroughly cooked and no longer pink.
2. Add vegetables and seasonings: Stir in the coleslaw mix, sliced green onions, soy sauce, sesame oil, oyster sauce, salt, and pepper. Continue cooking for 3-4 minutes, stirring frequently, until the cabbage begins to wilt and soften.
3. Cool the filling: Remove the skillet from heat and let the mixture cool for 10-15 minutes before assembling. This prevents the wrappers from becoming soggy.​
4. Prepare flour paste: In a small bowl, mix 2 tablespoons flour with 1 tablespoon water to create a sealing paste.​
5. Assemble egg rolls: Place one egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape). Add about ¼ cup of chicken filling to the center. Fold the bottom corner up over the filling, then fold in the left and right sides. Roll tightly toward the top corner, brushing the edges with flour paste to seal.
6. Heat frying oil: In a deep skillet or Dutch oven, add 3 cups of vegetable oil. Heat over medium heat until it reaches 375°F (use a thermometer for accuracy).​
7. Fry the egg rolls: Carefully place 3-4 egg rolls in the hot oil at a time, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and crispy, turning once.
8. Drain and serve: Use a slotted spoon to transfer cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy!​

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Pro Tips for Success

• Temperature matters – Keep oil at a consistent 375°F; too low and egg rolls absorb oil and become greasy, too high and they burn before cooking through​
• Don’t overfill – Use only ¼ cup of filling per wrapper to prevent bursting during frying​
• Seal tightly – Make sure all edges are completely sealed with the flour paste to prevent oil from seeping into the filling​
• Cool filling first – Hot filling will make wrappers soggy and difficult to work with​
• Batch cooking – Keep finished egg rolls warm in a 200°F oven while frying remaining batches​

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Substitutions & Variations

• Protein swaps: Use ground turkey, ground pork, or shredded rotisserie chicken instead of ground chicken
• Baked version: Brush assembled egg rolls with oil and bake at 425°F for 15-18 minutes, flipping halfway through​
• Air fryer method: Spray egg rolls with cooking spray and air fry at 390°F for 10-12 minutes, turning once​
• Spice it up: Add ¼ teaspoon Chinese five-spice powder for extra depth of flavor​
• Extra veggies: Mix in ½ cup sliced mushrooms or water chestnuts for added texture​
• Gluten-free: Use certified gluten-free egg roll wrappers and tamari instead of soy sauce​

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Storage & Make-Ahead Tips

• Room Temperature: Best eaten fresh; can sit at room temperature for up to 2 hours
• Refrigerate: Store cooked egg rolls in an airtight container for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness
• Freeze Uncooked: Assemble egg rolls, place on a baking sheet in a single layer, and freeze until solid. Transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes to cooking time
• Freeze Cooked: Freeze cooked egg rolls for up to 2 months. Reheat from frozen in the oven at 375°F for 12-15 minutes
• Make Ahead: Prepare filling up to 24 hours in advance and refrigerate. Assemble and cook when ready to serve

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Serving Suggestions

• Serve with sweet and sour sauce, sweet chili sauce, or soy-ginger dipping sauce
• Pair with fried rice, lo mein, or Asian-style cucumber salad for a complete meal
• Garnish with sesame seeds and extra sliced green onions for presentation​
• Perfect alongside potstickers, crab rangoon, or spring rolls for an appetizer platter
• Serve with hot Chinese mustard for those who like extra heat

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Nutrition Information (Per Serving – 1 egg roll)

Calories: 228 | Protein: 9g | Carbohydrates: 17g | Fat: 14g | Fiber: 1g | Sugar: 1g | Sodium: 320mg ​

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FAQ

1. Can I make these ahead of time?
Yes! Assemble the egg rolls completely, place them on a baking sheet, and refrigerate for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months.​

2. Can I bake instead of fry?
Absolutely! Brush assembled egg rolls lightly with oil and bake at 425°F for 15-18 minutes, flipping halfway through until golden and crispy.​

3. What can I substitute for ground chicken?
Ground turkey, ground pork, ground beef, or even shredded rotisserie chicken work perfectly in this recipe.

4. How do I know when they’re done frying?
Egg rolls are done when they’re deep golden brown and crispy on all sides, which typically takes 3-4 minutes per side at 375°F.

5. Can I freeze leftover cooked egg rolls?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven at 375°F for 12-15 minutes until crispy.

6. How long do they last in the refrigerator?
Cooked egg rolls will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness rather than microwaving.

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Recipe Notes

Egg rolls have become a beloved American-Chinese restaurant staple, though they differ significantly from traditional Chinese spring rolls. The use of coleslaw mix is a brilliant time-saving hack that’s become popular among home cooks, cutting prep time nearly in half while delivering the same crunchy texture and fresh flavor. This recipe works beautifully for parties and game-day gatherings—you can prep everything in advance and fry them just before serving for maximum crispiness. The combination of fresh ginger, garlic, and sesame oil gives these egg rolls an authentic Asian-inspired flavor profile that pairs perfectly with both sweet and savory dipping sauces.