Ingredients
½ cup olive oil (or vegetable oil)
3 (16-oz) bags tri-color coleslaw mix
6–7 cups cooked shredded chicken (about 6–7 breasts)
1½ cups green onions, sliced
6 cloves garlic, minced
2 tbsp fresh ginger, minced (or 2 tsp ground)
⅔ cup soy sauce (low-sodium preferred)
2 tbsp sesame oil
2 tsp black pepper
1½ tsp salt (adjust to taste)
Optional:
2 tsp sugar or honey
1–2 tsp chili garlic sauce or sriracha
40–45 egg roll wrappers
Water or cornstarch slurry (for sealing)
Oil for frying (or air fryer option below)
👩🍳 Instructions
Cook the filling
Heat olive oil in a very large skillet or stockpot.
Sauté garlic & ginger 30 seconds until fragrant.
Add slaw
Add coleslaw mix, cook 5–7 minutes until softened but not mushy.
Add chicken & seasoning
Stir in shredded chicken, soy sauce, sesame oil, salt, pepper, and optional spice/sweetener.
Cook 3–4 minutes. Let filling cool completely.
Roll
Place filling on wrapper, fold sides in, roll tight, seal edge with water.
Cook
Fry: 350°F (175°C) oil, 3–4 min until golden
Air Fry: 380°F, spray lightly, 8–10 min flipping once
Bake: 400°F, brush with oil, 15–18 min flipping once
❄️ Freezer-Friendly Tip
Freeze rolled (uncooked) egg rolls on a tray → transfer to bags.
Cook straight from frozen, just add 2–3 extra minutes.
If you want, I can:
Make this beef or shrimp
Convert it to keto / low-carb
Adjust for 100+ egg rolls
Translate it to Arabic or French
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