Here is some information about the egg rolls: First of all, this is a very simple recipe, though there is a little bit of work involved. There are 3 basic ingredients: the chicken, the egg roll wrappers, and bagged coleslaw. The most tedious part of the recipe is tearing the pieces of chicken up. Depending on how much you have, this can take some time. Rolling the egg rolls can take some time, but it's easy once you get the hang of it. I have given you an egg roll "how to" below with pictures.
Second, you do not need to deep fry. My family does prefers their egg rolls fried. However, I have baked them in the oven and, while a different taste and texture, they have come out well and everyone has enjoyed them. So if you are looking to cut down your fat intake, feel free to bake instead.
Finally, rolling the egg rolls. Let's just launch right into this:
1. Lay the egg roll wrapper on the counter in a diamond shape. Put the filling near the bottom end of the wrapper.
Crunchy, Crispy Eggrolls
1 pack egg roll wrappers
1 bag coleslaw
Leftover chicken--whatever you have
Soy sauce to taste
Onion powder, garlic powder and salt to taste
Oil for frying
1. Put about 2 Tbsp. oil in a large frying pan. Empty coleslaw. Add a few shakes of soy sauce and the spices if using. Especially with soy sauce, start with less and add more if you need to, as the sauce is quite salty. Cook on high heat until cabbage is translucent. Remove pan from heat and set aside.
2. Pull the leftover chicken off the bone and put in a bowl. If chicken does not have bones, then just cut into small strips.
3. Put an egg roll wrapper on the counter. Fill with about 1 1/2 Tbsp. each of the chicken and coleslaw. Roll as described above. Put all the egg rolls on a plate.
4. If frying: empty oil into a large, deep frying pan until the bottom is covered. Turn heat to high. Let the oil get very hot then place the egg rolls in the pan. Check periodically to see if bottoms of the rolls are brown and crispy. When ready, turn over and fry on the other side. When done, put egg rolls on a plate lined with paper towels to absorb the extra oil.
NOTE: If you are frying the egg rolls in batches, you might need to turn the heat down, as the oil can get very hot and the egg rolls can start burning quickly.
If baking: Put egg rolls in a baking dish. Bake for 30 minutes at 350 degrees. Egg rolls will be crispy but not as brown as if fried.