Thought to have been invented in New York City’s Chinatown restaurants in the 1930s, the egg roll became a beloved menu item across the country. This easy homemade version swaps the traditional roast pork and cabbage filling for rotisserie chicken and broccoli slaw mix to deliver great flavor while cutting down on prep time. Using teriyaki sauce, borrowed from the Japanese pantry, is another shortcut.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups shredded rotisserie chicken, skin removed
- 4 cups broccoli slaw mix (about 8 ounces)
- 1/2 cup roughly chopped fresh cilantro
- 4 scallions, sliced
- 2 tablespoons grated peeled fresh ginger
- 3 tablespoons teriyaki sauce
- 3 tablespoons duck sauce, plus more for serving
- 2 tablespoons vegetable oil, plus more for frying
- 8 egg roll wrappers (each about 5 1/2 by 6 inches)
- 1 14-ounce can baby corn, drained
- 1 tablespoon rice vinegar
- 2 oranges, cut into wedges
Instructions
- Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl.
- Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
- Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce.
Nutrition Facts
| Calories | 470 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 45 milligrams |
| Sodium | 1250 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 7 grams |
| Protein | 23 grams |
| Sugar | 19 grams |
Reviews
So good, I’ve made it at least four times.
Delicious. We weren’t too hungry so I skipped making the slaw side dish and just used the remaining broccoli slaw in the bag to make extra egg rolls I froze for later. But the filling was so delicious! I did precook it some and glad that I did. Not sure if it would have full cooked in the oil, but that is just a personal preference of not wanting the filling to be crunchy. Will definitely make again.
Great recipe!! Would make again with some adjustments. First adjustment would be to reduce the amount of cilantro and maybe reduce the ginger. This would be perfect for leftover turkey.
Awesome!
Delicious and easy. I used left over marinated pork tenderloin instead of chicken and it turned out very well. I am not a huge fan of the baby corn in the slaw and would likely omit in favor of some jalapeno pepper, maybe a little extra vinegar to spice it up and reduce the sweetness. Nice recipe to tweak to your personal taste.
Made these for the first time and the mixture combo was great. A perfect base that can easily be modified to fit your liking. I’m not a fan of ginger so I cut it in half and that even seemed to be too much for me. I added some garlic chili sauce which helped with flavor. I plan to add a bit of diced jalapeno and crushed pineapple next time. Just a few modifications and these will be addicting for sure! Served it with sweet and sour sauce. YUM!
This is one of me and my husband’s favorite recipes. Delicious, easy and fast. They taste just as good the next day when reheated.
Amazing
These were really yummy and easy to make!
Egg rolls were fantastic and easier than expected to make. We were able to make 15 just by adding a little more slaw and chicken and adjusting filling ingredients accordingly. Used sweet chili sauce instead of duck sauce. Delicious!