Chicken Coleslaw Rolls (Print-Friendly Version)

# What You'll Need:

→ Wraps

01 - About 10 to 12 egg roll sheets

→ Stuffing

02 - 3 cups tri-color slaw mix
03 - 2 cups shredded cooked chicken
04 - A splash of olive oil
05 - Salt and pepper as you like

→ Cooking

06 - Oil for frying, like vegetable oil
07 - A bit of water to close wraps

# Step-by-Step Directions:

01 - Add the shredded chicken and keep cooking for a couple more minutes. Sprinkle salt and pepper. Take off the heat and let it cool down a bit.
02 - Warm up the olive oil over medium heat in a big pan. Toss in the slaw mix and cook until just soft, about 3 to 4 minutes.
03 - Lay a wrapper flat, pointed like a diamond. Spread 1/4 to 1/3 cup of filling sideways across the middle.
04 - Fold the sides in and roll up tight from the bottom to the top. Moisten the tip with water to seal it.
05 - Fill a pan with about 3/4 inch of vegetable oil and warm it to 350–375°F (175–190°C).
06 - Cook egg rolls in batches, turning them often until all sides look golden brown.
07 - Take out the egg rolls and let them sit on paper towels to soak up oil. Eat them warm with your favorite dips.

# Helpful Notes:

01 - Want a lighter version? Try baking instead of frying. Pair with dips like soy sauce, ranch, or sweet chili.

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