1 bag shredded cole slaw mix	Liberal dash pepper
1/2 Lb Chicken	1/2 Tsp light soy sauce
1 Tsp minced ginger root	1/4 Tsp sesame oil
1 Tsp minced garlic	1 Pkg egg roll Wrappers
1 Tsp salt	3 Cup oil
1 Tsp sugar

Cook chopped chicken over medium high heat with a little soy sauce in frying pan. Add ginger, garlic and spices and heat until well blended. Add package of cole slaw mix and mix well. Remove from heat. Wrap ¼ cup or so of filling in egg roll skins and seal with mixture of cornstarch and water. (instructions on package of egg roll skins). Heat oil in wok or deep fat fryer to 375°F and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.
Great with Sweet and Sour Sauce, Chili Garlic Sauce or Soy Dipping Sauce!