This simple, satisfying appetizer came to life on a busy Friday when I needed something fun, fast, and undeniably crunchy. I had a store-bought rotisserie chicken on the counter and a bag of coleslaw mix in the fridge, and the idea clicked: quick chicken coleslaw egg rolls that fry up beautifully golden with a hot, steamy center. The first bite won me over—the savory chicken tucked into sweet-crisp cabbage, all wrapped in a crackly shell that practically sings when you tap it with your fork. I have leaned on this combination for game nights, impromptu dinners, and those moments when a homemade snack just feels right. The texture contrast is what makes these special: the filling stays juicy while the wrapper gets shatteringly crisp. Season them simply with salt and pepper or lean into Asian-inspired notes with soy sauce, hoisin, or a drizzle of sesame oil. Every time I serve these, a plate vanishes in minutes and someone always asks for the dipping sauce lineup so they can mimic it at home.

Ingredients

• Egg roll wrappers: Look for standard 7 to 8 inch square wrappers in the refrigerated section. They fry up evenly and give that signature blistered crunch. Keep them covered so they do not dry out.
• Shredded cooked chicken: Rotisserie chicken is perfect—well-seasoned and tender. Pull the meat by hand or shred with forks to keep a mix of larger strands and smaller pieces.
• Tri-color coleslaw mix: A blend of green cabbage, purple cabbage, and carrots adds color and texture. Choose a fresh, crisp bag with minimal moisture for the best fry.
• Olive oil: A tablespoon is enough to sauté the coleslaw just until tender. It adds subtle richness without greasiness and prevents the filling from becoming watery.
• Salt and black pepper: Simple seasoning that lets the chicken and cabbage shine. Adjust to taste, especially if you add soy or hoisin later.
• Vegetable oil for frying: Use a neutral, high-heat oil such as canola or peanut. You will need enough to reach about 3/4 inch depth in your skillet.
• Water for sealing: A quick brush along the edges helps the wrapper bond and prevents unraveling in hot oil.
• Optional sauces and aromatics: Soy sauce, hoisin, sesame oil, or green onions add an Asian-inspired twist without complicating the process.

Instructions

Sauté the coleslaw: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 cups coleslaw mix and cook, tossing, until just wilted with a little crunch, about 3 to 4 minutes. Look for cabbage to soften slightly and turn glossy without releasing excess liquid. Add chicken and season: Stir in 2 cups shredded cooked chicken and warm through for 2 to 3 minutes. Season with salt and pepper. If using soy or hoisin, add 1 to 2 teaspoons now. Transfer to a plate to cool slightly so steam does not soften the wrappers. Fill the wrappers: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 1/4 to 1/3 cup filling horizontally across the center. Keep the filling compact to ensure tight rolling and even frying. Fold and seal: Fold the left and right corners snugly over the filling. Roll up from the bottom, tucking as you go. Dab the top corner with water and press to seal. Keep rolled egg rolls covered with a towel to prevent drying. Heat the oil: Pour vegetable oil into a skillet to a depth of about 3/4 inch. Heat over medium to medium-high until 350 to 375°F. Test with a thermometer or by inserting a small scrap of wrapper; it should sizzle steadily. Fry in batches: Carefully slide egg rolls into the oil without crowding. Fry, turning occasionally, until deep golden on all sides, 3 to 5 minutes total. Adjust heat to maintain a steady sizzle and avoid scorching. Drain and serve: Transfer to a paper towel-lined rack to drain. Serve hot with dipping sauces such as sweet chili, soy, or sriracha mayo. Enjoy immediately for peak crunch.

Storage Tips

Leftover cooked egg rolls keep best in the refrigerator for 2 to 3 days. Cool completely, then store in an airtight container lined with a paper towel to wick away moisture. Reheat on a wire rack set over a baking sheet at 375°F for 8 to 10 minutes, or air fry at 360°F for 5 to 7 minutes until hot and crisp again. Avoid microwaving if possible, as it softens the wrapper. For longer storage, freeze assembled egg rolls uncooked on a parchment-lined sheet until firm, then transfer to a freezer bag for up to 3 months. Fry directly from frozen at 350°F, adding 1 to 2 minutes to cooking time.

Ingredient Substitutions

Rotisserie chicken can be swapped for finely shredded poached chicken, leftover roast turkey, or even canned chicken drained well. For a vegetarian version, try crumbled extra-firm tofu or finely chopped mushrooms; sauté until most moisture evaporates before mixing with the cabbage. If you prefer stronger flavor, stir 1 to 2 teaspoons soy sauce or hoisin into the filling, or add a few drops of sesame oil for nuttiness. Egg roll wrappers can sometimes be replaced with spring roll wrappers, though the texture will be lighter and crisp faster. Green onions, garlic, or ginger can be added to taste; sauté briefly with the coleslaw mix for aromatic depth.

Serving Suggestions

Serve these egg rolls piled high on a warmed platter with a trio of dips: sweet chili sauce for brightness, soy for savory depth, and a creamy sriracha mayo for heat. Garnish the platter with sliced green onions, sesame seeds, and lime wedges for a fresh finish. Pair with a simple cucumber salad or steamed rice for a casual dinner, or offer them alongside a big bowl of fried rice and a quick stir-fried vegetable for a complete meal. For parties, slice the egg rolls in half on the diagonal for easier sharing and tuck them into lettuce cups for a crisp, refreshing contrast.

Cultural Background

Egg rolls, popularized in American Chinese restaurants during the twentieth century, blend Chinese culinary roots with stateside flair. While spring rolls in China tend to be lighter and often use thinner wrappers, the American egg roll leans hearty with a bubbly, thicker shell. Home cooks have embraced the format as a canvas for creativity, tucking in everything from classic pork and cabbage to vegetable medleys and fusion fillings. This chicken and coleslaw version nods to that history: approachable ingredients, quick technique, and a familiar crunch that brings people together around a shared plate.

Seasonal Adaptations

In spring, toss in thinly sliced snap peas or scallions for freshness. During summer, add a handful of corn kernels for sweetness and extra texture. In fall, a pinch of five-spice or ground ginger warms the flavor profile, pairing nicely with the cabbage. Come winter, finely shredded Brussels sprouts make a wonderful substitute for coleslaw mix, adding a nutty bite. If you are serving over the holidays, drizzle a touch of honey with the soy in the filling and pair with a cranberry sweet chili dip for a festive, sweet-savory twist.

Meal Prep Tips

For smooth prep, shred the chicken ahead and store it in a covered container for up to 3 days. Assemble the egg rolls up to 24 hours in advance; place on a parchment-lined sheet, cover tightly, and refrigerate. When it is time to cook, heat the oil while you set up your dipping sauces, then fry in quick batches. If you are packing these for lunch, cook them in the morning and reheat in an air fryer or toaster oven at the office to revive the crunch. Always bring a small container of dipping sauce to keep the wrapper crisp until the last bite.

There is something deeply satisfying about the ritual of rolling, frying, and hearing that first crackle. Whether you serve these for a cozy family night or pass them around at a party, they deliver on flavor, texture, and pure fun. Make them once, and you will find yourself reaching for coleslaw mix and wrappers every time the craving hits.