Breakfast & Brunch
This coleslaw egg roll recipe transforms a classic Southern side into a crispy, crunchy breakfast sensation that’ll redefine your brunch game. The secret lies in wrapping tangy, creamy coleslaw filling in golden-fried egg roll wrappers—creating a fusion dish that’s both nostalgic and exciting. I developed this recipe after craving something fresh yet indulgent, and the result? A perfect balance of textures and flavors that’ll have everyone asking for seconds.
The magic happens in the prep: a quick, no-fuss coleslaw mix gets tucked into egg roll wrappers before frying to crispy perfection. No deep-frying skills required—just a hot pan and a few minutes of attention. The filling stays cool and crunchy while the wrappers develop that addictive crunch, making every bite a satisfying contrast. This recipe is foolproof, with a prep time of just 20 minutes and a cooking time that won’t disrupt your morning routine.
Serve these coleslaw egg rolls as a brunch centerpiece, paired with a spicy sriracha mayo or sweet chili sauce for dipping. They’re equally at home alongside a fresh fruit platter or as a savory snack for game day. The best part? You can customize the filling with extra cabbage, carrots, or even a dash of hot sauce to suit your taste. Whether you’re feeding a crowd or treating yourself to a lazy weekend breakfast, this recipe delivers big flavor with minimal effort.
For those watching their calories, baking the egg rolls instead of frying cuts down on oil while still delivering that satisfying crunch. The result is a dish that’s as versatile as it is delicious—equally impressive for a weeknight dinner or a festive gathering. Let’s get cooking!
Ingredients for coleslaw egg roll
Crispy egg roll wrappers meet tangy coleslaw for a brunch game-changer. Grab these simple ingredients and get ready for crunchy bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 3 cups | Shredded, thinly sliced |
| Carrots 🥕 | ½ cup | Shredded, medium size |
| Mayonnaise 🥫 | ½ cup | Full-fat for creaminess |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy flavor |
| Granulated Sugar 🍚 | 1 tbsp | Balances flavors |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Celery Stalks 🥬 | ¼ cup | Finely diced, optional |
| Egg Roll Wrappers 🥟 | 12 whole | Square or round shape |
| Vegetable Oil 🫒 | ½ cup | High smoke point preferred |
| Sriracha Sauce 🌶️ | 2 tbsp | For optional dipping sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 1 clove | Minced, optional |
The cabbage is the star here—green cabbage has that perfect crunch, but red works too. Trader Joe's or Whole Foods usually have pre-shredded bags if you're short on time, but slicing it yourself gives the best texture. Carrots add sweetness, so grab the bright orange ones—they're sweeter than the pale ones. For the mayo, Duke's or Hellmann's are my go-to full-fat versions (trust me on the full-fat for this recipe). If you're feeling fancy, add a pinch of celery seed to the coleslaw mix—it's a secret flavor booster.
No mayo? Greek yogurt works great—just thin it with a splash of milk. Short on cabbage? Extra carrots or a handful of red cabbage keep the crunch. The egg roll wrappers can be found in the Asian foods aisle at most grocery stores—Tasty brand is my favorite. For a spicier kick, add a dash of hot sauce to the coleslaw. Want to make it ahead? Assemble the egg rolls and refrigerate them for up to 4 hours before frying, but don't skip the final crisping step—it's what makes these irresistible.
Fry these fresh or store them in the fridge for up to 2 days—just reheat in a skillet for 1-2 minutes per side to restore that crispiness. For a lighter option, bake at 375°F for 15-20 minutes—they won't be as crispy but still delicious. The leftovers freeze beautifully too. Portion them into single servings before freezing, and they'll reheat perfectly. Serve with that sriracha mayo you made (mix mayo with sriracha and a squeeze of lemon), and you've got a brunch winner every time.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this recipe when I’m too tired to dice anything smaller than a baseball. The cabbage and carrots stay in big, satisfying chunks—no julienne skills required. Just shred, toss, and roll.
- Sweet-Tangy Magic: That apple cider vinegar and sugar combo? It’s the secret weapon here. The dressing cuts through the richness of the egg roll wrapper like a cool breeze, leaving you with that perfect balance of crunch and creamy bite.
- Party in a Box: Honestly, this is my go-to for potlucks or last-minute gatherings. It holds up like a champ in the fridge, stays crisp even after hours, and no one will guess it’s basically coleslaw in disguise.
- Budget-Friendly Crunch: A whole head of cabbage and a bag of carrots feed a crowd for pennies. The mayo and vinegar dressing costs next to nothing, and the leftovers? They’re even better the next day—if they last that long.
Step-by-step instructions for coleslaw egg rolls
Here's how to make crispy, crunchy egg rolls that bring all the tangy coleslaw flavors together in one perfect bite.
Prepare the Coleslaw Filling
In a large bowl, combine the 3 cups shredded green cabbage and 0.5 cup shredded carrots. You'll want to use your hands to massage the cabbage slightly—this helps break down the fibers and makes the filling more tender. In a separate small bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper until smooth. Pour this dressing over the cabbage mixture and toss gently.
Add the 0.25 cup finely diced celery stalks (if using) and the 1 clove minced garlic (if using). Mix everything thoroughly, but don't overwork it—you want the cabbage to stay crisp rather than soggy. Let the mixture sit for 5 minutes while you prepare the wrappers. This gives the flavors time to meld and the cabbage a chance to soften just enough to hold together in the egg rolls.
Assemble the Egg Rolls
Lay out the 12 egg roll wrappers on a clean work surface. These wrappers are delicate, so handle them gently to avoid tearing. Place about 2 tablespoons of the coleslaw mixture near the bottom corner of each wrapper. Fold the bottom corner up to form a triangle, then fold in the sides tightly, leaving the top corner open. This creates a neat little pocket that will hold all the filling.
I like to press down gently on the filling as I fold to ensure everything stays contained. If you notice any gaps or exposed filling, adjust the folds to create a tight seal. Work quickly but carefully—these wrappers can get sticky as you handle them. Once all 12 egg rolls are assembled, place them seam-side down on a plate and cover with a damp paper towel to prevent drying while you fry them.
Fry to Crispy Perfection
Heat 0.5 cup vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. You can test the oil by dropping in a small piece of egg roll wrapper—it should sizzle and float immediately. Working in batches of 3-4 egg rolls at a time (to avoid overcrowding), carefully lower them into the hot oil using a slotted spoon or tongs. Fry for 2-3 minutes until they turn golden brown and crispy on all sides.
Use a slotted spoon to remove the egg rolls from the oil and drain them on a wire rack or paper towel-lined plate. The key to crispy egg rolls is maintaining that high heat and not overcrowding the pan. If the oil temperature drops below 350°F, your egg rolls will absorb oil instead of becoming crispy. Keep the oil hot between batches by adding a little more oil if needed.
Serve with Sriracha-Lemon Dipping Sauce
While the egg rolls are still warm, mix together the 2 tbsp sriracha sauce and 1 tbsp lemon juice in a small bowl. This zesty dip adds a perfect balance of heat and brightness to complement the creamy, tangy filling. Serve the egg rolls immediately with the dipping sauce on the side for dipping or drizzling over the top.
For the best experience, serve these egg rolls while they're still hot and crispy. The contrast of the warm, golden exterior with the cool, creamy coleslaw filling inside makes every bite irresistible. If you're serving a crowd, keep them covered with a clean kitchen towel to maintain their crispiness until serving time.
Pro Tips For Making Coleslaw Egg Roll
- SHRED SMALLER THAN YOU THINK: I learned this the hard way—coleslaw filling needs tiny, almost rice-sized shreds to bind properly with mayo. A food processor’s shredding blade does this faster than a knife, but if you’re doing it by hand, go for it. Big chunks stay crunchy but won’t blend smoothly into the egg roll wrapper.
- SALT THE CABBAGE FIRST: Toss shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before draining. This draws out water, so your filling stays dry and crisp instead of soggy. Skip this, and your egg rolls will steam instead of fry up golden.
- CHILL THE FILLING 30 MINUTES: Cold filling = crispy egg rolls. Mix your coleslaw, then pop it in the fridge for at least 30 minutes before rolling. The mayo thickens slightly, and the cabbage firms up—no more filling oozing out when you bite in.
- USE A MIX OF VINEGAR AND SUGAR: Apple cider vinegar alone can taste sharp, but a 1:1 ratio with sugar (start with 1 tablespoon each) balances the sweetness and cuts bitterness. Taste as you go—adjust to your preference, but don’t skip the sugar entirely or the slaw will taste sour.
Storing and reheating this coleslaw egg roll
Fridge Storage Tips
Store your freshly made coleslaw egg rolls in an airtight container with a paper towel on top to absorb any moisture. They’ll stay fresh in the fridge for up to 2 days—just reheat in a skillet over medium heat for 1-2 minutes per side to restore that crispy texture. I like to portion them into single servings before storing to make grabbing one quick and easy for busy mornings. 🥗
Freezer-Friendly Method
For longer storage, freeze the egg rolls before frying. Assemble them as directed, then place on a parchment-lined tray and freeze solid (about 1 hour). Transfer to a ziplock bag with parchment between layers to prevent sticking. They’ll keep for 2 months—thaw overnight in the fridge before frying for 2-3 minutes per side until golden. 🧊
Reheating for Crispiness
If your egg rolls lose their crunch after storing, revive them in a skillet with 1 tbsp vegetable oil over medium-high heat. Cook for 1 minute per side until golden and crispy again. For extra flavor, add a pinch of smoked paprika while reheating. Avoid microwaving—it’ll turn them soggy every time. ⚡
Make-Ahead Assembly
Save time by assembling the egg rolls the night before and refrigerating them uncovered for 1-2 hours to dry slightly. This helps them hold their shape better during frying. Just cover with a damp towel and fry fresh the next morning. Pro tip: Keep a small bowl of ice water nearby to dip the egg rolls briefly after frying—it’ll cool them instantly for easier handling. 💫
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
For a lighter version, bake them at 375°F for 15-20 minutes on a parchment-lined sheet, flipping halfway. Brush with a light oil spray before baking to help crisp the wrappers. They won't be as crispy as fried, but still delicious with that creamy coleslaw filling.
What's the best way to keep the coleslaw filling crisp?
Don't overwork the cabbage when mixing—just massage it lightly with your hands. Also, use full-fat mayo (or Greek yogurt) and avoid adding too much liquid. For extra crunch, add 1 tbsp cornstarch to the cabbage before tossing with dressing. This helps absorb moisture while keeping everything fresh.
Can I use store-bought coleslaw instead of making my own?
Yes, but drain it well first to remove excess moisture. Most store-bought slaws are too wet for egg rolls and can make the wrappers soggy. Press the coleslaw in a clean towel for 5 minutes to squeeze out liquid, then proceed with the recipe. For best results, though, homemade gives you more control over texture and flavor.
How do I prevent the egg roll wrappers from sticking together?
Work with one wrapper at a time and keep the rest covered with a damp paper towel. For extra insurance, lightly spray your work surface with oil. When assembling, leave a tiny bit of space between each egg roll on the plate. If they do stick, gently separate them with a fork before frying.
What other dipping sauces pair well with these?
Beyond sriracha mayo, try honey mustard, spicy peanut sauce, or even a simple ranch dressing. For something sweet, mix mayo with a little honey and lime juice. The key is balancing the creamy coleslaw with something tangy or spicy to cut through the richness.