Classic Fried Chicken Egg Rolls

I never thought about putting fried chicken inside an egg roll until my neighbor brought some to our block party last summer. At first, I thought it sounded kind of weird. I mean, why mess with two perfectly good things?

But one bite changed my mind completely. The crispy egg roll wrapper paired with tender, seasoned chicken was actually genius. It’s like getting the best of both worlds—the crunch you love from fried chicken and the satisfying wrap of an egg roll. Plus, they’re way easier to eat at parties than regular fried chicken pieces.

What Kind of Chicken Should I Use?

For these fried chicken egg rolls, you’ll want to start with boneless, skinless chicken breasts since they shred easily and have a mild flavor that works well with the other ingredients. You can use leftover rotisserie chicken from the store, which is actually a great time-saver and adds nice flavor to the filling. If you’re cooking your own chicken, poaching or baking the breasts will give you the most tender, shreddable texture. Just make sure your chicken is completely cooked and cooled before shredding it – you can use two forks or even your hands to pull it apart into bite-sized pieces.

Options for Substitutions

This recipe is pretty forgiving when it comes to making swaps based on what you have in your kitchen:

• Tri-color coleslaw mix: Regular green cabbage slaw works just fine, or you can shred your own cabbage and carrots. You could even mix in some shredded purple cabbage for color if you have it on hand.
• Chicken breasts: Rotisserie chicken is actually perfect for this recipe – just remove the skin and shred the meat. You can also use leftover cooked chicken thighs, which will add a bit more flavor and moisture.
• Egg roll wrappers: Spring roll wrappers can work in a pinch, though they’ll be a bit thinner and more delicate to work with. Wonton wrappers are too small for this recipe, so stick with egg roll wrappers if possible.
• Vegetable oil for frying: Canola oil, peanut oil, or any neutral oil with a high smoke point will work great. You need enough oil to deep fry, so plan for about 4-6 cups depending on your pot size.
• Olive oil: Any cooking oil works fine for sautéing the coleslaw – vegetable oil, canola oil, or even butter will do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken egg rolls is not draining the coleslaw mixture properly after cooking, which leads to soggy wrappers that fall apart during frying – make sure to let the filling cool completely and press out any excess moisture with paper towels.

Another common error is overfilling the egg roll wrappers, so stick to about 2-3 tablespoons of filling per wrapper and leave plenty of room around the edges for proper sealing.

To get that perfect golden crispy exterior, maintain your oil temperature between 350-375°F using a thermometer – too hot and the outside burns before the inside heats through, too cool and you’ll end up with greasy, soggy egg rolls.

Finally, don’t skip sealing the edges with a beaten egg or water mixture, as loose seams will cause your egg rolls to burst open and spill their filling into the hot oil.

What to Serve With Fried Chicken Egg Rolls?

These crispy egg rolls are perfect as an appetizer for your next party, but they also make a great main dish when paired with some simple sides. I love serving them with steamed white or brown rice and a fresh Asian-inspired salad with sesame dressing to balance out the fried goodness. Sweet and sour sauce, duck sauce, or even a spicy sriracha mayo are all fantastic for dipping – honestly, you can’t go wrong with any of these options. For a complete meal, try adding some stir-fried vegetables like broccoli, snap peas, or bell peppers on the side.

Storage Instructions

Refrigerate: Once your fried chicken egg rolls have cooled completely, store them in the fridge in an airtight container for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Freeze: These egg rolls freeze really well! You can freeze them either before or after frying. If freezing before frying, place them on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Already fried ones can go straight into freezer bags once cooled.

Reheat: To bring back that crispy texture, pop them in a 350°F oven for about 10-15 minutes, flipping halfway through. You can also use an air fryer at 375°F for 5-7 minutes. Skip the microwave if you want to keep them crispy!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 130-150 g
• Fat: 80-100 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• Pepper, to taste
• 1 package tri-color shredded cabbage mix (about 16 oz, pre-shredded saves time)
• Salt, to taste
• 3 cooked chicken breasts, shredded (about 3 cups, finely shredded for even distribution)
• 3 tbsp olive oil (I use extra virgin for better flavor)

For assembling:

• 1 package egg roll skins (16 oz, keep covered with damp towel while working)

For frying:

• Vegetable oil, as needed (or peanut oil for higher smoke point and better frying results)

Step 1: Prepare Your Mise en Place and Cook the Filling

• 3 tbsp olive oil
• 1 package tri-color shredded cabbage mix
• 3 cooked chicken breasts, shredded

Before you start cooking, shred your chicken breasts finely so they distribute evenly throughout the filling—this ensures every bite has chicken flavor.

Keep your egg roll skins covered with a damp towel to prevent them from drying out while you work.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then add the entire package of pre-shredded cabbage.

Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture.

Add the shredded chicken and cook for another 2-3 minutes, stirring well to combine and warm through.

Season with salt and pepper to taste, then transfer the filling to a plate and let it cool slightly before assembling—this prevents the egg roll skins from getting too soft and tearing.

Step 2: Assemble the Egg Rolls

• Chicken and cabbage filling from Step 1
• 1 package egg roll skins

Place an egg roll skin on a clean, dry surface with one corner pointing toward you (diamond orientation).

Spoon about 2-3 tablespoons of the cooled filling from Step 1 into the center of the wrapper, keeping it compact and away from the edges.

Fold the bottom corner up over the filling, then fold in both side corners tightly.

Roll the wrapper away from you toward the top corner, and just before the final seal, wet the top corner with water and press to seal completely.

I like to work quickly through this step so the wrappers stay pliable—if they start to dry out, re-cover them with the damp towel.

Continue until all filling is used, placing finished rolls seam-side down on a clean surface.

Step 3: Heat Oil and Fry the Egg Rolls

• Assembled egg rolls from Step 2
• Vegetable oil or peanut oil, as needed

Pour vegetable oil or peanut oil into a deep skillet or wok to a depth of about 2 inches and heat to 350-375°F.

Use a thermometer to monitor the temperature—oil that’s too cool will result in greasy egg rolls, while oil that’s too hot will brown the outside before the inside heats through.

For a more authentic crispy texture, I prefer peanut oil since it has a higher smoke point and doesn’t burn as easily.

Working in batches to avoid overcrowding the pan, carefully place the egg rolls into the hot oil seam-side down.

Fry for 2-3 minutes until golden brown on all sides, turning halfway through with tongs or a slotted spoon for even coloring.

Step 4: Drain and Serve

• Fried egg rolls from Step 3

Remove the fried egg rolls with a slotted spoon or tongs and transfer them immediately to a paper towel-lined plate to drain excess oil.

Serve the egg rolls warm, ideally within a few minutes of frying while they’re at their crispiest.

You can serve them with sweet and sour sauce, hot mustard, or sriracha mayo for dipping.