Chicken Egg Rolls

You won’t believe how delicious these chicken egg rolls are until you try them! They are quick to deep fry, easy to put together and pair perfectly with sweet and sour sauce.

Chinese take-out is one of our family’s favorites, but we live almost an hour from one, so I have to get creative at home. These chicken egg rolls were ten times better than any egg roll we’ve had from any Chinese restaurant we’ve been to!

The Canned Coleslaw is the key to the deliciousness of these. The brine that the cabbage sits in adds so much flavor to the cabbage itself and it all the seasoning you need for the egg rolls.

These are great as an appetizer or the main dish. My husband made some ramen noodles to with them, but I just ate them as my meal. They are plenty filling. Pair them with sweet and sour sauce or sriracha if you want something spicy.

Tips

• Do not rinse the canned coleslaw. You will wash away all the delicious flavors.
• Make a double batch and freeze the extras for a quick and easy meal for another day.
• Use a rotisserie chicken or leftover cooked chicken that you aren’t sure what to do with to make the prep time for these even shorter.
• Reheat the leftover ones in the air fryer so the egg roll wrap gets crispy again.
• Make sure your oil isn’t too hot, so your egg rolls cook properly.
• If you don’t feel comfortable making the canned coleslaw, you could always just skip the water bathing part and keep in the fridge until you’re ready to use it. Just make sure you make it at least a few days in advance so the brine can absorb into the cabbage.

Ingredients

• Egg Roll Wraps
• Canned Coleslaw
• Shishito Peppers
• Shredded Chicken
• Canola Oil

Instructions

• Remove the stem and seeds from the shishito peppers. Then dice them. Cook them in a tablespoon of canola oil over medium high heat until they start to blister.
• Strain the canned coleslaw through a fine mesh strainer. Do not rinse. Add the drained coleslaw to the blistered shishito peppers. Cook over medium heat until all the liquid has evaporated from the coleslaw.
• Add the shredded chicken to the pan and cook until it’s heated through. Remove the egg roll filling from the heat and set aside to cool a bit.
• Divide the filling equally between 9 egg roll wraps. Roll them according to the package instructions.
• In a small skillet, pour about 1/2-inch worth of canola oil. Bring to temperature over medium low heat to 370 degrees. Oil will be ready when you stick a wooden spoon in it, and it starts to bubble.
• Gently put a few egg rolls at a time in the oil using tongs. Cook until the wrapper gets a nice golden-brown color. This should take about 2 minutes. Flip and do the same on the other side. Remove from the oil and put on a paper towel lined plate.
• Serve with sweet and sour sauce.