Crispy Chicken Coleslaw Egg Rolls

Instructions

1. Heat the olive oil in a large pan over medium heat. Once the oil is warm and lightly shimmering, add the tri-color coleslaw mix. Sauté for about 3–4 minutes, stirring frequently, until the vegetables are just tender but still retain a slight crunch. Avoid overcooking at this stage, as the filling will cook further during frying.
2. Add the shredded cooked chicken to the pan and stir to combine it evenly with the vegetables. Cook for an additional 2–3 minutes, just until the chicken is warmed through and the flavors come together. Season with salt and pepper to taste, adjusting gradually. Remove the pan from the heat and allow the filling to cool slightly, which makes the egg rolls easier to assemble and helps prevent the wrappers from tearing.
3. Lay an egg roll wrapper out on a clean surface in a diamond shape, with one corner pointing toward you. Place about 1/4 to 1/3 cup of the cooled filling horizontally across the center of the wrapper, keeping it compact so the egg roll can be rolled tightly.
4. Fold in the left and right sides of the wrapper over the filling, then roll tightly from the bottom corner upward. Lightly moisten the top corner with water and press gently to seal, ensuring the egg roll stays closed during frying. Repeat with the remaining wrappers and filling.
5. Heat about 3/4 inch of vegetable oil in a skillet over medium-high heat until it reaches 350–375°F. Carefully add the egg rolls in batches, being careful not to overcrowd the pan. Fry, turning as needed, until they are golden brown and crisp on all sides.
6. Remove the egg rolls from the oil and drain on paper towels to absorb excess oil. Serve hot for the best texture, paired with your favorite dipping sauces.

Notes