In a large skillet or wok set over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder and cook, stirring, until the chicken is fully cooked and no longer pink.

Add in the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly.

In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat oil over medium-low heat until it reaches 375°F. You can also preheat a deep fryer if you prefer.

While the oil is heating, make the eggrolls. Lay one egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.

Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and filling is enclosed. Repeat with remaining wrappers and filling.

Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches. Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauce.

NOTES: *I add more shredded carrots to the filling for an extra hit of freshness, but you can skip if your slaw mix has plenty.

Tips: If the filling mixture seems too loose, continue cooking it until the moisture has evaporated out. Filling that is too wet will lead to soggy, leaky egg rolls..

Don’t overcrowd the Dutch oven, as too many egg rolls will lower the temperature of the oil, leading to oily egg rolls. Make sure it is always at 375°F before adding another batch.

Once the egg rolls are golden brown and crisp, transfer them to a paper towel-lined plate to drain and cool. This will help keep them crispy.

Make Ahead: Fully assembled egg rolls can also be tightly wrapped in plastic wrap and stored in a resealable bag in the freezer for up to 3 months. Place frozen egg rolls directly in the deep fryer, adding 1-2 minutes to the total fry time.

Baking Instructions: Place the egg rolls on a lined baking sheet, brush with oil, and bake at 400°F for 10-15 minutes, rotating halfway through.

Air Fryer Instructions: Place the egg rolls in the basket of an air fryer with space between them (you may need to air fry in batches), brush or spray with oil, and air fry at 375°F for 8-10 minutes, flipping halfway through.

Storage: Store chicken egg rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.