There’s something incredibly satisfying about biting into a perfectly crispy egg roll. The crunch of the golden wrapper gives way to a warm, savory filling that’s packed with flavor and texture. Homemade Egg Rolls are one of those recipes that feel special every time you make them, yet they’re surprisingly simple to prepare in your own kitchen.
Why You’ll Love This Recipe
One of the best things about Homemade Egg Rolls is their versatility. They work beautifully as an appetizer, snack, or even a light meal when paired with your favorite sides. Their crispy texture and savory filling make them universally appealing, whether you’re serving kids, adults, or a mix of both.
Another reason to love this recipe is how approachable it is. Even if you’ve never wrapped an egg roll before, the process is easy to learn. After making just a couple, you’ll quickly get the hang of it. It’s one of those kitchen skills that feels impressive but is actually very manageable.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 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
These simple ingredients create a flavorful filling wrapped in a crisp shell that’s hard to resist.
Let’s Get Started
Begin by preparing the filling. Heat the olive oil in a large skillet over medium heat. Once hot, add the tri-color coleslaw mix and cook for about 4–5 minutes, stirring occasionally. The vegetables should soften slightly while still retaining some texture.
Add the cooked shredded chicken to the skillet and stir well to combine. Season with salt and pepper to taste. Continue cooking for another 3–4 minutes until everything is heated through. Remove the mixture from heat and let it cool slightly before assembling the egg rolls.
To assemble, place one egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond shape. Spoon about 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides tightly. Roll upward, sealing the top corner with a little water.
Repeat with the remaining wrappers and filling. Once all the egg rolls are assembled, heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for about 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove with a slotted spoon and place on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
Servings and Pairing Variations
This recipe makes about 12–16 egg rolls, depending on how full you make them. It’s enough for a family dinner or to serve as a generous appetizer spread.
Egg rolls pair wonderfully with dipping sauces like sweet chili sauce, soy sauce, duck sauce, or spicy sriracha mayo. Each option adds a different flavor dimension, making the dish easy to customize.
For serving ideas, pair them with fried rice, steamed jasmine rice, or a fresh Asian-inspired salad. If you’d like to switch things up, you can also add ingredients like mushrooms, green onions, or water chestnuts to the filling for extra texture and flavor.
If frying isn’t your preference, you can bake them at 400°F (200°C) for about 18–20 minutes or air fry them for a lighter option.
Storage Tips
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. While they’ll lose some crispness, they can easily be reheated.
For best results, reheat them in the oven or air fryer at 375°F for 5–8 minutes. This helps restore their crispy exterior.
You can also freeze uncooked egg rolls. Place them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
How do I keep egg rolls from opening while frying?
Seal the wrapper edges well with water and roll tightly.
Can I make them ahead of time?
Absolutely. Assemble them in advance and refrigerate until ready to fry.
Can I bake instead of fry?
Yes, baking works well for a lighter version.
Final Thoughts
Homemade Egg Rolls are one of those recipes that deliver big rewards for relatively little effort. They’re crispy, flavorful, and endlessly customizable, making them a fantastic addition to your recipe collection.
Whether you’re preparing them for dinner, entertaining guests, or simply satisfying a craving, they offer that irresistible combination of crunch and savory filling. Once you’ve made them at home, you’ll appreciate just how easy and delicious fresh egg rolls can be.
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Homemade Egg Rolls
- Total Time: 35 minutes
- Yield: 16 egg rolls
Description
Golden and crispy egg rolls filled with seasoned shredded chicken and coleslaw mix, perfect for dipping and sharing.
Ingredients
- 3 tbsp olive oil
- 1 (16 oz) tri-color coleslaw mix
- 3 cooked chicken breasts, shredded
- Salt and pepper, to taste
- 1 (16 oz) package egg roll wrappers
- Vegetable oil, for frying
Instructions
- Heat olive oil in a skillet over medium heat.
- Add coleslaw mix and cook for 4–5 minutes.
- Stir in shredded chicken and season with salt and pepper.
- Cook until heated through, then cool slightly.
- Place filling in center of each wrapper.
- Fold and roll tightly, sealing edges with water.
- Heat vegetable oil to 350°F (175°C).
- Fry egg rolls for 3–4 minutes until golden brown.
- Drain on paper towels and serve warm.
Notes
- Seal wrappers tightly to prevent opening during frying.
- Avoid overfilling for easier rolling.
- Serve with sweet chili sauce or soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes