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.

Why You’ll Love These Fried Chicken Egg Rolls

Quick and easy preparation – Ready in just 30-40 minutes, these egg rolls are perfect for busy weeknights when you want something special without spending hours in the kitchen.
Simple ingredients – With just coleslaw mix, cooked chicken, and egg roll wrappers, you probably already have most of what you need to make these crispy treats.
Great for using leftover chicken – This recipe is perfect for transforming yesterday’s roasted or grilled chicken into something completely new and exciting.
Crispy, satisfying texture – The golden, crunchy exterior paired with the tender chicken and fresh coleslaw filling creates the perfect bite every time.
Crowd-pleasing appetizer – These egg rolls are always a hit at parties, game day gatherings, or as a fun family dinner that everyone will enjoy.

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:

3 tbsp olive oil
1 package (16 oz) tri-color shredded cabbage mix
3 cooked chicken breasts, shredded
Salt, to preference
Pepper, to taste

For assembling:

1 package (16 oz) egg roll skins

For frying:

Vegetable oil, as needed for deep-frying

Step 1: Sauté the Cabbage

3 tbsp olive oil
1 package (16 oz) tri-color shredded cabbage mix

Heat the olive oil in a large saucepan over medium heat.

Once hot, add the tri-color shredded cabbage mix.

Sauté the cabbage, stirring occasionally, until it becomes limp and slightly translucent, about 3–4 minutes.

Step 2: Add and Season Chicken

3 cooked chicken breasts, shredded
salt, to preference
pepper, to taste

Add the shredded chicken breasts to the sautéed cabbage in the pan.

Continue to sauté for another 2–3 minutes, mixing well to fully combine the chicken and cabbage.

Season the mixture with salt and pepper to your taste, and then remove the pan from the heat.

Step 3: Fill and Roll the Egg Rolls

1 package (16 oz) egg roll skins
chicken-cabbage mixture from Step 2

Place an egg roll wrapper on a clean surface in a diamond orientation.

Spoon 1/4–1/3 cup of the chicken-cabbage mixture (from Step 2) horizontally across the center.

Fold in the left and right corners over the filling, then roll up from the bottom, tucking in the filling as you go, to form a tight roll.

Dab a little water along the edges to seal the wrapper and ensure it sticks.

Step 4: Fry the Egg Rolls

vegetable oil, as needed for deep-frying
prepared egg rolls from Step 3

Pour enough vegetable oil into a medium frying pan to reach 3/4 inch depth.

Heat the oil over medium-high to 350–375°F.

Fry the egg rolls in batches, turning as needed, until golden brown and crispy on all sides, about 2–3 minutes per batch.

Drain on paper towels.

I like to enjoy these egg rolls with a sweet chili dipping sauce for a tasty kick.

Step 5: Serve the Egg Rolls

Let the fried egg rolls cool briefly, then serve them warm.

They pair perfectly with soy sauce, sweet chili sauce, or your favorite dipping sauce.