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Rainbw Eggrolls


Rainbow Eggrolls added so much fun color to dinner tonight! Even picky eaters will be drawn to eat their veggies with these fun finger foods.




1.5 pounds cooked chicken. seasoned with red pepper powder to color "red", seasoned to taste.

(I use frozen chicken breasts thrown in the Instant Pot on slow cook)

Red pepper powder, for seasoning/ coloring chicken. Enough for desired redness.


2 cups matchstick carrots, or thinly sliced/chopped carrots.

1 yellow bell pepper, finely chopped.

1/2 head red cabbage, thinly sliced.


2 bunches green onions, chopped


1 8 oz can water chestnuts, chopped.


Optional: Blue food coloring for water chestnuts.

2 TBSP sesame oil, divided

1 egg beaten mixed with 1 TBSP of water for sealing egg rolls.

2 cups vegetable oil, for frying.


Prepare chicken using desired method. Season with red pepper powder (found on the Asian food aisle or in Asian grocery stores.), and additional seasoning as desired.


In a large skillet or wok, add 2 tsp of the sesame oil, and cook carrots until limp but not mushy. (About 5 minutes, stirring occasionally.)

Remove, set aside.

Add 1 tsp of sesame oil, cook bell pepper until brown spots appear. Remove, set aside.

Finally, add remaining sesame oil and cook cabbage until it shrinks and cooks down a ways. Remove, set aside.

Chop green onion using knife or herb scissors.

Finally, add chopped water chestnuts to a small bowl.  Add a few drops of blue food coloring (cheating, I KNOW! Omit if you want, or use a natural option like butterfly pea tea to color. Other white veggies like beansprouts or bamboo shoots may be used instead of water chestnuts as well.)

Important: RINSE AND DRAIN after dying. If not you will wind up with too much dye and a blue mess. Pat dry and create your rolling station.


To assemble, lay a wrapper flat and place a long thin "stripe" in the center of chicken. Add colors on top of it, I go in rainbow order, orange carrots, yellow bell pepper, green onions, blue water chestnuts, purple cabbage. Roll the egg roll, tuck in the sides, and brush or use fingers to apply eggwash on edges to seal.

If you want full rainbow bites, you must assemble this way to get mixed flavors throughout. Doing one color at a time will not yield as pretty or tasty of an eggroll. 

Heat the vegetable oil in the same wok or skillet, until bubbles form and water droplets splashed in sizzle. Carefully drop in 5-6 eggrolls at a time, fry on each side until golden brown and bubbly.

Remove with tongs and drain on plate lined with paper towels.

Serve immediately with dipping sauce of choice.

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WRONG not like this!!!!!

Hello, end of Summer yum!  Mama had hers in bowl form, but I snuck a couple pieces of egg roll too. We dipped in soy, and even finicky toddler mobbed through some torn open egg rolls.

If I were to make again, I'd add some plain green cabbage at least for my bowl give more filler, and I'd still get plenty of color. I'd also use spring roll wrappers to see my pretty colors more vividly through the wraps rather than just with each bite.

Delicious, colorful. A little time consuming to do everything separately, but worth the yummy results.

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