• 12 1⁄2 oz chunk chicken breast, canned and drained
• 6 egg roll wrappers
• 16 oz packaged coleslaw mix
• 1 egg, beaten
• 1⁄4 cup low sodium soy sauce
• 1 tsp minced garlic
• Spray oil
• 1 tsp ground ginger
• 1 tsp sugar

In a small bowl, mix soy sauce, garlic, ginger, and sugar; fold in chicken and coleslaw mix until well combined

Lay one egg roll wrapper with point towards you

Fill with 3 tbsp of mixture

Fold bottom point up over filling and roll once

Fold in right and left points

Brush top point with beaten egg and finish rolling

Repeat until all 6 rolls are done

Place the egg rolls into the greased basket

Spray egg rolls with oil