Chicken Egg Rolls - Part II of the Asian Slaw Recipe!

Egg Rolls 5

So that Asian Slaw recipe I posted on Friday? It wasn't really meant to live on its own. Even though it's suuuuper yummy on its own. And that's how I ate it, cause I was going for the healthier approach.

Egg Rolls 1

But Andy didn't make it for the "healthy" approach. Nope. Andy's one of those people who was blessed with a ridiculous metabolism, so if he doesn't eat large amounts of carbs/fried foods/donuts he somehow loses weight and is baffled at why his jeans are suddenly baggy. Huh? That is a completely foreign concept to me.  (I love you, skinny husband.)

Egg Rolls 4

But today is not so much about the healthy approach.  I'll just say that right now.  He wanted to fry up some EGG ROLLS with all that Asian Slaw!  And he FRIED them, baby.  But these chicken egg rolls?  They were the best egg rolls I've ever had.  THE BEST.  Fresh and crunchy and chock full of veggies and yummy tart flavor and MMMMMMM, good!  I want one, right now.

Egg Rolls 2

But, alas, that is no longer possible.

Here's why. Can you indulge me in a little story?  I had two egg rolls sitting out on the counter to take some pics after school. I was busying myself while I waited for the bus, getting the stuff all ready to take some beautiful photos of this lovely food in the afternoon sunlight streaming in from the windows... So excited to capture this gooood food. I looked up from my little prep corner, saw the bus coming down the street, and headed outside to greet the kiddos–for MAYBE .02 seconds. When I came back inside, my dog was hiding in the corner, a sure sign she did something naughty. And my stomach dropped. OH NO, SHE DIDN'T.

Oh yes, she did.  *sigh*

Egg Rolls 3

Luckily, there were two left in the fridge for me to take pictures of.  But it was a close call.  Can you blame her?!  They're that good.


Chicken Egg Rolls - Part II of the Asian Slaw Recipe!
Author: The Cabin Garden
  • Package of egg roll wrappers
  • Asian Slaw (
  • Egg, beaten, with a little water
  • 2 quarts Canola oil
  1. Scoop asian slaw onto center of egg roll wrapper, on the diagonal - in a diamond shape (corners at N, S, E, W)
  2. Before rolling, using a pastry brush, brush on a little bit of beaten egg onto the two right "sides" - adjacent to the East corner.
  3. Wrap South corner up, West corner in - then East corner in. Then roll it up tight to the North.
  4. Gently place into the hot oil (heated to 375 degrees), gently turning throughout, until browned.
  5. Place on a paper towel for excess oil, and let cool slightly.
  6. NOTES from the HUBSAND for a good fry: Use a cast iron pot, it helps retain the heat. Don't try to fry up more than 3 at a time. And don't worry so much about fried foods. :)