Directions
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Heat olive oil in a large skillet over medium heat. The oil should shimmer gently, creating a tremendous base for your filling.
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Add the coleslaw mix, shredded chicken, soy sauce, minced garlic, and minced ginger into the skillet. Stir well and cook until the mixture is heated through and the coleslaw is tender, about 5-7 minutes. The incredible aroma that fills the kitchen is just the beginning of the tremendous experience ahead.
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Once everything is cooked, remove the filling from heat and let it cool slightly. This step is essential before you start assembling your egg rolls, as it prevents the wrappers from becoming soggy.
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Lay an egg roll wrapper on a clean surface, with one corner facing you, resembling a diamond shape. Place a spoonful of the filling onto the center of the wrapper, being careful not to overfill.
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Fold the bottom corner of the wrapper over the filling and roll it tightly away from you. Tuck in the sides as you roll, ensuring the filling is sealed within the wrapper. To seal the edges, use a bit of water to moisten them.
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In a deep frying pan, heat oil to 350°F (175°C). The oil should be hot enough to crisp the wrappers beautifully.
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Fry the egg rolls in batches, taking care not to overcrowd the pan. Cook until they are golden brown and crispy, about 3-4 minutes on each side. The tremendous sizzle is a telltale sign that they are frying up beautifully.
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Once fried, carefully drain the egg rolls on paper towels to remove excess oil. Serve hot with your favorite dipping sauce, and enjoy the harmonious blend of flavors and textures.
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