Chicken Spring Rolls

READY IN: 15mins
Recipe by Karen in MA

from "Just Cook This" with Sam the Cooking Guy

Top Review by Ms B.

These were a quick and easy version of the spring rolls or egg rolls that Hubby loves. I do think that we really prefer fried to baked, though. The texture is better.

Ingredients Nutrition

  • 8 ounces cooked chicken, shredded
  • 4 ounces ready mixed Coleslaw, the bag kind
  • 2 tablespoons of your favorite spicy asian stir-fry sauce
  • 10 large egg roll wraps (7-inch)
  • white sesame seeds
  • black sesame seed
  • 1 tablespoon peanut oil


  1. Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 tablespoons sauce. Mix though and remove from heat. Let cool slightly.
  2. Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper.
  3. Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers.
  4. Brush tops very lightly with oil, sprinkle with black and white sesame seeds and bake at 350 degrees F until lightly brown.
  5. Serve with extra sauce for dipping.

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