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Nutrition Facts
Serving Size 1 egg rolls 72g Recipe makes 24 egg rolls) The following items or measurements are not included below: 2 cups chicken packaged coleslaw mix
Calories 126
Calories from Fat 14		(11%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 583mg		24%
Potassium 133mg		3%
Total Carbohydrate 23.6g		7%
	Dietary Fiber 1.2g	4%
	Sugars 2.2g
Protein 4.5g		8%
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Chinese at Home is the Best

slickchick

Easy Chicken Egg Rolls

Recipe #113223 | 45 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Karen From Colorado
Mar 11, 2005

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (Sweet and Sour Dipping Sauce) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

24 egg rolls (change servings and units)

Ingredients

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Directions

1
Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
2
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
3
Cover and steam for 5 minutes.
4
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
5
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
6
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
7
Fry until a deep golden brown, a few at a time; drain on paper towels.

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Featured Reviews for This Recipe

From: Phix

On Nov 1, 2009

I made these for a family get-together, and they were a hit! Several people asked for the recipe. I baked the first batch and they didn't look appetizing, so fried the rest. I let the liquid stay at the bottom, so was able to roll many before frying. An added benefit: my house smelled like a Chinese restaurant!

0 people found this review helpful

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From: MOM46

On Jun 7, 2009

Really terrific! I made this yesterday. So easy! Didn't have packaged coleslaw so I shedded cabbage and carrots in my food processor. Also didn't have bag of bean sprouts so I used can, drained, then added a little corn starch. Left over night in frig before stuffing egg rolls. Worked perfectly. They disappeared with rave reviews. Told I must make them again. Try with "The Best Sweet and Sour Sauce" #76003. Absolutely delicious! Thank you so much!

1 person found this review helpful

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From: Laura in Texas

On Jan 1, 2008

Thank you for a fab recipe! The filling is easy and excellent.I let the mixture cool overnight to avoid the problems others had and that worked out well. No sogginess or breakage. I made a few minor changes to suit myself with great results.I subbed one bag of broccoli slaw for the cabbage slaw to up the veggie content and I baked instead of fried these. I lined a pan with parchment and sprayed both sides of the rolls with butter flavored cooking spray. I then baked at 400 for about 15 minutes. They came out lightly browned and crunchy. I used #15996 for the sweet and sour sauce and had myself a terrific lunch! Thanks Karen and Teri...

7 people found this review helpful

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From: * Pamela *

On Apr 17, 2005

Oh man are these good! I have been craving egg rolls but I am always disappointed when I buy them because they never seem to taste right. Your recipe tastes better than any agg rolls that I have tried and they were really easy to put together. Your directions were very clear and made it easy for me. I used Teriyaki Sauce for the Teriyaki Sauce. After a delicious supper, I flash froze the extras and found that they reheated very well on a cookie sheet in the oven so I will add this to my OAMC cookbook, too. Thanks for posting this great recipe