chicken spring rolls

By raylauffer

Ingredients

• 8 ounces shredded chicken, (boil chicken breast in water or broth till cooked then shred with fork
• 4 ounce ready mixed coleslaw , the bag kind
• 2 tbls of your favorite spicy Asian stir fry sauce
• 10 large (7") egg roll wrappers
• 1 tbls peanut oil

Preparation

Step 1

heat wok until almost smoking, then add oil
add coleslaw and chicken, stir fry about 30 seconds then add sauce.
mix through and remove from heat, let cool slightly.

place one wrapper on the counter with a corner pointing at you, put 1/10 of the filling in the center of the wrapper, fold the nearest corner of the wrapper over the filling, fold in the two sides and finish by rolling away from you and moisten the end to seal. brush with oil and bake at 350 until golden, about 13 min, or deep fry at max oil setting