Step 1

Marinate 8 oz of ground chicken in 2 tsp soy sauce for 10 minutes.

Step 2

Cook chicken in skillet (or electric wok) for 2-3 minutes, until no longer pink. Remove chicken from skillet, and add in coleslaw and garlic. Cook 5 minutes.

Step 3

Add chicken back to skillet. Add garlic, salt, pepper, additional soy sauce, sesame oil and rice wine vinegar. Cook for an additional 2 minutes.

Step 4

Remove mixture from heat and place on small cookie sheet. Place in refrigerator to cool for 30 minutes.

Step 5

Place warm water in a wide, shallow bowl, along with 2 tsp sugar. Microwave for 20-30 seconds if needed to dissolve sugar. Remove filling from the refrigerator to prepare rice paper egg rolls.

Step 6

Dip rice paper wrappers in warm water. I usually dip mine completely (but briefly) on one side, then turn it over and dip it again. By then, it is usually moist enough.

Step 7

Place moistened rice paper wrapper on a flat surface. I usually use a large dinner plate. Place a heaping tablespoon towards the end of the wrapper closest to you. Pull end of wrapper up over the filling, and seal by touching it to the wrapper, just above the filling. Fold in ends, one side at a time, taking care to trap as LITTLE air inside as possible. Once both sides are folded in, roll egg roll towards the top of the wrapper, until all the wrapper is rolled. Place rolled egg rolls on cookie sheet lined with parchment paper.

Step 8

Repeat with remaining filling. You should have 20+ egg rolls. Place tray of egg rolls in refrigerator for at least 30 minutes. Chilling them helps prevent the egg rolls from splitting as they fry.

Step 9

Heat approximately 2 cups of oil in a skillet or electric wok, until it reaches a temperature of 325 degrees. Gently add 2-3 egg rolls to the hot oil at a time, taking care so that they don't touch. Fry on one side for 2 minutes, then flip and cook an additional 3 minutes. Place cooked rice paper egg rolls on plate lined with paper towel.

Step 10

Cook remaining egg rolls. Serve with favorite dipping sauce.

Step 11

*Note - You can keep cooked egg rolls in the fridge and rewarm them in the oven, at 400 degrees, for 12-13 minutes.