The BEst Side!
We eat a ton of Asian food, and this egg roll recipe is one of my favorite appetizers or a side to complete any Asian dish! We’ve made this recipe since I was young but now my girls make them all the time. They’re so simple and so delicious.
Egg Roll Ingredients
PREP TIME: 10 minutes (Add 30 minutes if you need to bake chicken to shred)COOK TIME: 10 minutes
3 tablespoons olive oil – or use vegetable oil to saute the coleslaw 1 (16-ounce) package tri-color coleslaw mix – or chop your own using green cabbage, red cabbage, and carrots 3 chicken breasts – A 6-ounce chicken breast will produce 1 cup of shredded chicken. Cook chicken in the crockpot or oven. You can substitute the chicken for shredded or ground beef, shredded or ground pork. salt and black pepper – add seasoning to taste 1 (16-ounce) package egg roll wrappers – a paper-thin sheet of dough that fries up crispy vegetable oil – Choose an oil that has a high smoking point. Peanut oil, vegetable oil, and canola oil are great choices. Don’t crowd the pan as too many egg rolls will lower the oil temperature too much. Mixins. Add green onions or bean sprouts, mix in a dollop of peanut butter, soy sauce, or season with garlic and ginger to your favorite cabbage and carrot slaw mixture.
Dipping sauce. Sweet and Sour Sauce or Teriyaki Sauce are our favorites for dipping the egg rolls into.
How to Make Egg Rolls
Recipe Video Recipe Video
