Easy Chicken Egg Rolls

READY IN: 45mins


  • 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
  • 24
    egg roll wraps
  • hot oil (for frying)


  • Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  • Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  • Cover and steam for 5 minutes.
  • 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.
  • Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  • 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.
  • Fry until a deep golden brown, a few at a time; drain on paper towels.