Easy Baked Chicken Egg Rolls (Freezer Friendly!)

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly

Also served as an appetizer, these baked chicken egg rolls show up at our table, served alongside rice and veggies, as a favorite meal for our family. 

Easy Baked Chicken Egg RollsHow often to you order Chinese take-out?  It had been since college for me, until about a month ago when we were visiting family in North Carolina and they ordered some for dinner.  Nostalgia hit me in the face and I started to want Chinese take-out more often.

We returned home from our trip and I decided that I would avoid the greasy take-out and make some homemade egg rolls instead.  And, because these are baked, they’re even more healthy!

Easy Baked Chicken Egg RollsIf you’ve been following my advice to make shredded chicken once per month to store in your freezer, these will come together for you very swiftly!  Having the cooked chicken already prepped is the key here!  We’re just tossing the chicken with a bag of coleslaw mix that we’ve cooked with other spices!  Roll the filling into egg roll wrappers (usually found in the deli or produce section of your grocery store), seal and bake!  Just 15 minutes later your ready to roll!  (Get it?  “egg ROLL?”)  mwah-mwah-mwah! 😉

The best part of these?  They are totally FREEZER FRIENDLY!  After they cool from baking, I throw them in a freezer bag and when it’s time to eat, I heat them in a 400 degree oven for a quick 10-15 minutes.  There are not many things better than having a homemade freezer meal ready that quickly!

Easy Baked Chicken Egg RollsWe LOVE these and I know you will, too!  Even though they are not fried, they are still crunchy and have all the same great tastes, but minus the icky greasy feeling you get after eating fried food!  Major bonus!

I typically pair this with some quick microwavable Uncle Ben’s rice (because I’m all about convenience lately) and then a bag of Steamfresh Asian medley vegetables.  Weeknight meal, done!!

Easy Baked Chicken Egg Rolls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 servings

Easy Baked Chicken Egg Rolls

Also served as an appetizer, these baked chicken egg rolls show up at our table, served alongside rice and veggies, as a favorite meal for our family.

  • 2 tablespoons olive oil
  • 3 garlic cloves, pressed
  • 16 oz. bag coleslaw mix
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon ground ginger
  • 2 tablespoons soy sauce (more or less to taste)
  • 12-14 egg roll wrappers

Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Toss in the coleslaw and chicken. Sprinkle in the ginger. Cook until the coleslaw is just soft but still crunchy. Add the soy sauce and cook until just heated, about 1 more minute. Remove from the heat and set aside.

Preheat oven to 425 degrees F with oven rack in the center. Fill a small bowl with water. Place about 3 tablespoons of the chicken filling in an egg roll wrapper. Dip your finger in the water and moisten the corners of the egg roll. Roll and seal the egg roll then place on a baking sheet. Repeat with the remaining filling and egg roll wrappers. Bake for 13-15 minutes, or until golden. Serve immediately.

Freezer instructions: Let baked egg rolls cool, then freeze in a single layer for 1 hour. Transfer to a freezer bag and store for up to 3 months. To reheat: Bake in a preheated 400 degree oven for 10-15 minutes.


Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly


  1. Nikki,

    Where in town did you get egg roll wrappers? They don’t have at the Kroger Clinton….and the ones I got at Whole Foods were made of Rice Flour and NOT good.

    • Nikki Gladd says:

      Hey Karen! The Kroger Clinton carries them… I used to buy them in the refrigerated section near the healthy section if I remember right. Otherwise, this last time I bought them at Madison Walmart in the produce section near the carrots. haha. All stores place them in different areas, but I’ve also found them in deli sections. Usually in a refrigerated area, though. 🙂 Hope this helps!! PS – text me next time and I’ll respond quicker! 😉

  2. When do you add in soy sauce and ginger??? Sounds FANTASTIC, but like I said when do you add soy and ginger in.

    Thanks, Jan

    • Nikki Gladd says:

      Oh my, Jan! I’m glad you pointed this out! I totally missed putting that step in. The recipe is now corrected to include it. Thank you, and enjoy! 🙂

  3. My kids would love these. If I make them I fry them, but that’s not healthy and it makes the house stink! totally gonna try these!! BAM!

  4. These look great, but we don’t like coleslaw. Do you think it would taste ok if we omitted it? Or is there something else you recommend as a filler for this?

    • You could probably put in any veggies you’d like. I hate coleslaw but don’t mind cabbage and carrots so it’s really the sauce of coleslaw i dislike. But i bet these would be great with any veggies. i’m tempted to throw in some garlic and broccoli

  5. Can you make the filling ahead of time?

  6. Can you use ground chicken instead of shredded??

  7. Linda luv's her foodies says:

    Are you saying to place them in freezer for hour. Take out and then place in freezer bag ?

    • Nikki Gladd says:

      Hi Linda,
      Yes. I place mine on a baking sheet in a single layer then freeze them for 1 hour before placing them all in a freezer bag. This way they are frozen individually and do not stick together in the bag. 🙂

Leave a Comment