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Thai Chili Chicken Egg Rolls


  • 1 T. olive oil
  • 4 1/2 c. cole slaw mix or, shredded cabbage and carrots
  • 3 c. cooked shredded chicken breast
  • 1 1/2 c. bean sprouts
  • 2/3 c. Thai Sweet Chili Sauce plus more for serving
  • 24 Egg roll wrappers
  • Cooking spray


  • In a large skillet, heat 1 T. olive oil until shimmering. Add cabbage and cover. Cook until wilted, for about 5 minutes. Stir in the shredded chicken and cook until heated through, about two minutes. Stir in bean sprouts and sweet chili sauce and toss to coat. Set aside until cooled enough to handle.
  • Preheat oven to 425F degrees.
  • Add 2-3 T. of the mixture onto the center of an egg roll wrapper. Fold in two opposite corners, then a third corner over. Roll towards the fourth corner, sealing it off. Place the roll onto another wrapper and wrap again. Repeat with remaining mixture and wrappers.
  • Spray a baking sheet with cooking spray. Place the egg rolls, seem-side down, on the baking sheet. Spray tops with cooking spray.
  • Bake for 15 minutes, until golden brown, turning halfway through.