Easy Chicken Egg Rolls

These easy chicken egg rolls are better than take out! They are super fun to make too, using store-bought wrappers and for an even easier recipe, you can use leftover rotisserie chicken too! These are better than your local Chinese food restaurant, and your family will love them!

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You will need:

2 cups cooked chicken, diced small

1 (18 oz.) package of egg roll wrappers

1 (14 oz.) bag coleslaw mix (green cabbage, red cabbage and carrot – no dressing)

4 cloves garlic, pressed

6 green onions, chopped

4 TB light soy sauce

1 tsp sesame oil

1 TB rice wine vinegar

½ tsp freshly ground black or white pepper

Directions for Easy Chicken Egg Rolls:

Place the cooked cubed chicken, about ¾ of the bag of coleslaw mix in a large frying pan with a little cooking oil

Next pour the soy sauce, sesame oil and rice vinegar into the pan and cook until the veggies are soft. Add the garlic and pepper.

You’ll usually find egg roll wrappers in the produce section of your grocery store

Now lay an egg roll wrapper on a piece of wax or parchment paper and put 2 Tablespoons of egg roll filling in the center of the wrapper.

Then brush the edges of the egg roll wrapper with egg white.

Next fold the bottom of the wrapper up and tuck around the filling.  Fold the sides of the wrapper to the center.

Now tightly roll the egg roll

Seal the end of the wrapper with a little more egg white.

Place wrapped egg rolls on a cookie sheet lined with parchment paper or wax paper

Finally, fry the egg rolls in cooking oil until golden brown.

Now you have homemade chicken egg rolls that are better than take out!

Instead of chicken you can use, cooked shrimp, pork, ground chicken or ground beef

Try adding:

• minced water chestnuts
• oyster sauce
• scrambled eggs
• finely minced mushrooms

For my Almond Boneless Chinese Restaurant Style fried Chicken recipe click here