Easy Chicken Egg Rolls

READY IN: 45mins
Recipe by Karen From Colorado

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!

Top Review by FrenchBunny

These were tasty egg rolls and very quick to assemble. I had subbed ground pork for the chicken and cut the recipe in half. I just cooked the pork at the same time as onions and continued with the recipe. I drained everything and let it cool down on the counter. Then assembled rolls and put on parchment paper lined cookie sheet. I had baked mine at 400 for about 15 minutes. I should of turned them halfway through but forgot so one side was a little more browner. I would like to try this recipe with shrimps next time. I really enjoyed the flavor of the rolls but I think next time I would also add a little fresh ginger as another poster suggested. Thanks for posting your great recipe Karen.

Ingredients Nutrition

  • 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
  • 12 cup bottled teriyaki marinade
  • 14 cup soy sauce
  • 24 egg roll wraps
  • hot oil (for frying)


  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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