Baked Chicken Eggrolls

It’s always a challenge to get someone to eat those small pieces of leftover chicken.  I really hate having to throw it out so what I love about this recipe is that I can save all my leftover chicken in the freezer and when I have enough, I just defrost it and make a new dish out of it!

Not only is this recipe super easy to make, it freezes really well and doesn’t need any time to defrost. It’s a win-win on a busy night when you forgot to plan dinner, need an extra side dish or even a quick appetizer!

Photo credit:  Once a Month Meals

Photo credit: Once a Month Meals

Baked Chicken Eggrolls

Adapted from


  • 16 egg roll wrappers
  • 1 16 oz . bag of coleslaw mix with carrots approx. 4 cups
  • 2 cups chicken cooked and chopped or shredded
  • 1 tablespoon olive oil
  • 2 teaspoons corn starch
  • 1 tablespoon soy sauce
  • 1 tablespoon water


  1. In a large skillet or wok, heat oil.
  2. Add coleslaw mix and cook for about 4 minutes.
  3. Add in chicken and heat through.
  4. In a small bowl, combine corn starch, soy sauce, and water.
  5. Add to chicken mixture and cook 2-3 minutes.
  6. Remove from heat.
  7. Heat oven to 425 degrees.
  8. Place 2 heaping tablespoonfuls of mixture into the center of each egg roll wrapper.
  9. Fold over sides and roll up (see image below)
  10. Place egg rolls on greased cookie sheets.
  11. After all are assembled, spray tops with cooking spray.
  12. Bake at 425 for 10-12 minutes until lightly browned and crispy.

Recipe Notes

Divide baked egg rolls among freezer size gallon bags. To serve, place frozen egg rolls on a cookie sheet and bake for 10-15 minutes at 400 degrees until heated through. Or microwave for 1-2 minutes.

How to roll an eggroll

Until next time,