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Teriyaki Chicken Egg Rolls

Teriyaki chicken egg rolls



Makes about 21 egg rolls

Prep time 10 min

Cook time 1 hour


1 bag Tyson grilled sweet teriyaki chicken fillets.

1 package egg rolls wrappers

1 bag Cole slaw mix

2 Tbs water

Oil for frying

Step 1

Bake 4-6 chicken fillets (depending on size) until chicken reaches an internal temperature of 160 degrees.

Step 2

In a large wok or frying pan Preheat oil to 325 degrees.


Using a fork shred chicken as fine as you can get it.

In a large bowl combined chicken and coleslaw mixed.

Scroll to Continue

On a plate place 1 egg rolls wrapper in so one corner is facing you add about 2 Tbs of the chicken coleslaw mix to egg roll wrapper leaving enough room on bottom to fold up and over mixture. Do not over fill or wrapper will tare.

Fold bottom corner over mixture roll one time.

Fold side corners to center of egg rolls roll 1-2 times.

Using the 2 Tbs of water in a bowl dip finger tip in water and rub on top corner of wrapper to seal your egg rolls.

Fry in hot oil for 5-7 minutes until golden brown.

Drain on paper towels or cooling racks.


Eggs rolls are one of my favorite comfort foods.

And this recipe help making them quick and easy.

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