FAQs – people also ask
What is typically in an egg roll?
Traditional egg rolls include shredded cabbage, carrots, and some form of protein like pork or chicken, all wrapped in a flour-based wrapper and fried.
Can egg rolls be made in advance?
Yes! You can assemble and refrigerate or freeze them before frying. Just be sure to seal them tightly and separate with parchment to prevent sticking.
What is the best way to keep egg rolls crispy?
Drain on paper towels immediately after frying and keep warm in an oven at 200°F if you’re not serving them right away.
Are egg rolls Chinese or American?
They are an American-Chinese invention, inspired by spring rolls but adapted with a thicker wrapper and heartier filling (learn more here).
Can I bake egg rolls instead of frying them?
Absolutely. Brush them with oil and bake at 400°F for 12–15 minutes, flipping halfway through for even crisping.
Can you use spring roll wrappers instead?
You can, but expect a thinner, crispier texture. Spring rolls use rice-based wrappers versus the flour-based ones in egg rolls.
How do you seal egg rolls without egg wash?
Water works perfectly—just wet the edges of the wrapper before rolling to seal them tight.
Can egg rolls be made vegetarian or vegan?
Yes! Use tofu, mushrooms, or beans, and swap out the wrappers for vegan-friendly versions.
Conclusion
Making homemade egg rolls is more than just following a recipe—it’s about bringing people together with food that’s crisp, warm, and full of flavor. With a few simple ingredients, the right techniques, and some creative twists, you can turn this humble appetizer into a show-stopping meal. Whether you’re frying, baking, or air-frying, the versatility of egg rolls makes them a must-try for any home cook.
Now that you’ve mastered the basics, don’t be afraid to explore bold new fillings, sauces, and serving styles. Share your creations with friends, freeze some for later, and enjoy the satisfaction of knowing you made them from scratch.
These crispy homemade chicken egg rolls are filled with tender rotisserie chicken and a colorful tri-color coleslaw mix, all wrapped in a golden, crunchy shell. Perfect for parties, meal prep, or a fun dinner at home. Make them fried, baked, or air-fried—your choice!
Author: Clara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10–12 egg rolls 1x
Category: Appetizer / Snack
Method: Frying
Cuisine: American
Ingredients
For the filling:
2 cups shredded cooked chicken (rotisserie recommended)
3 cups tri-color coleslaw mix (green cabbage, purple cabbage, carrots)
1 tablespoon olive oil
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
For assembling:
10–12 egg roll wrappers
Small bowl of water (for sealing)
For frying:
Vegetable oil, enough to fill skillet about ¾ inch deep
Instructions
1. Prepare the filling:
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add 3 cups of tri-color coleslaw mix and sauté for 3–4 minutes, until slightly tender.
Stir in 2 cups shredded rotisserie chicken.
Season with salt and pepper, cooking for another 2–3 minutes.
Remove from heat and let the filling cool slightly before wrapping.
2. Assemble the egg rolls:
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Lay an egg roll wrapper in a diamond shape on a flat surface.
Place about ¼ to ⅓ cup of filling horizontally across the center.
Fold the bottom corner up over the filling.
Fold in both sides, then roll up tightly.
Seal the top edge with a dab of water to close securely.
Repeat with remaining wrappers and filling.
3. Fry the egg rolls:
Heat about ¾ inch of vegetable oil in a skillet to 350°F–375°F.
Fry 3–4 egg rolls at a time for 2–3 minutes per side, turning until golden brown.
Remove and drain on paper towels.
Repeat with remaining egg rolls.
Notes
Don’t overfill the wrappers—it makes rolling and sealing harder.
Cool the filling before wrapping to prevent sogginess.
Use gluten-free or low-carb wrappers for dietary adaptations.
These egg rolls freeze beautifully before or after frying—perfect for meal prep!
Swap chicken for tofu, mushrooms, or turkey bacon for different flavors.
Did you make this recipe?
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