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