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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings
- 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.