Ingredients
10–12 egg roll wrappers
2 cups shredded cooked chicken (rotisserie recommended)
3 cups tri-color coleslaw mix
1 tbsp olive oil
Salt and pepper to taste
Vegetable oil, for frying
Water (for sealing wrappers)
Instructions
Heat olive oil in a large pan over medium heat. Add the coleslaw mix and sauté until just tender, about 3–4 minutes.
Add shredded chicken and cook for another 2–3 minutes. Season with salt and pepper. Let cool slightly.
Lay out an egg roll wrapper in a diamond shape. Place 1/4 to 1/3 cup of filling horizontally across the center.
Fold in the sides, roll tightly from the bottom, and seal the tip with water.
Heat 3/4 inch of vegetable oil in a skillet to 350–375°F. Fry the egg rolls in batches until golden brown on all sides.
Drain on paper towels and serve hot with dipping sauces.
Notes
Customize the filling with tofu, mushrooms, or extra vegetables for a vegetarian version.
Add soy sauce, hoisin, or sesame oil for an Asian-inspired flavor.
Air fry at 375°F for 10–12 minutes, flipping halfway through.
