▢3 tablespoons olive oil ▢1 (16-ounce) package tri-color coleslaw mix ▢3 chicken breasts, cooked and shredded ▢salt and pepper, to taste ▢1 (16-ounce) package egg roll wrappers ▢vegetable oil, for frying
STEP-1
In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 (16-ounce) package coleslaw and sauté until limp.
STEP-2
Add shredded chicken and sauté for 2–3 minutes, until well mixed. Season with salt and pepper and turn off the heat.
STEP-3
Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ¼–⅓ cup slaw and chicken mixture horizontally across the middle of your egg roll wrapper.
STEP-4
Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal so it sticks.
STEP-5
Fill a medium frying pan with ¾ inch oil and heat over medium-high heat to 350–375°F.
STEP-6
Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides.
STEP-7
Serve warm and with dipping sauces like soy sauce, sweet chili sauce