Instructions

• Heat a large skillet or wok over medium heat. Add the 1 pound ground chicken, 3 cloves minced garlic, and 1 teaspoon grated fresh ginger. Cook, breaking up the chicken with a spatula and stirring, until the chicken is fully cooked and no longer pink, about 6–8 minutes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon Chinese five-spice powder while cooking.
• Add 1 1/2 cups shredded coleslaw mix, 3/4 cup shredded carrots, 2 thinly sliced green onions, and 1 tablespoon sesame oil to the skillet. Stir to combine and cook for 4–5 minutes, until most of the moisture has evaporated and the vegetables are softened.
• Remove the skillet from the heat and let the filling cool until just warm, about 5–10 minutes. Cooling makes the filling easier to handle and helps prevent the wrappers from tearing.
• While the filling cools, pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 375°F (use a thermometer).
• Pour the beaten large egg into a small bowl and set it beside your work surface for sealing the wrappers.
• Lay one egg roll wrapper on a flat surface with a corner pointing toward you (a diamond shape). Place 1/4 cup of the warm chicken-vegetable mixture in the center of the wrapper, slightly closer to the bottom corner.
• Fold the bottom corner up and over the filling, then fold the left and right corners toward the center over the filling.
• Tightly roll the wrapper away from you until only the top corner remains. Brush the top corner and the exposed edges with the beaten egg, then finish rolling to seal the egg roll. Press the sealed edge gently so it adheres. Repeat with the remaining wrappers and filling (you should have 20 egg rolls).
• When the oil reaches 375°F, fry the egg rolls in batches of 3–4, taking care not to overcrowd the pan. Fry for 2–3 minutes per batch, turning occasionally, until the egg rolls are uniformly golden brown.
• Use tongs to transfer the fried egg rolls to a paper towel–lined plate to drain. Allow the oil to return to 375°F before frying the next batch.
• Repeat frying and draining until all egg rolls are cooked. Serve hot with your favorite dipping sauces.