Egg rolls

1 pkg. of egg roll wrappers
1 bag of shredded slaw
1 1/2 lbs. chicken, can use left overs from a roasted chicken or grilled.
3 Tbsp. honey
2 tbsp. soy sauce
1 tsp. mustard seed
black pepper to taste
1 egg, whisked
vegetable oil


Mix togther slaw, chicken, honey, soy sauce, mustard seed and pepper. Whisk egg and set aside. In a deep skillet, heat 1 1/2 -2 inches of oil over medium high heat. Place approx. 1/2 a cup of mixture onto the egg roll wrapper. Wrap like a burrito, folding 2 ends toward each other and then roll. Before sealing, brush the edge with egg wash and seal. The size of my egg rolls yields a dozen. Cook 4 at a time in the oil, about 30 seconds each side or until golden brown. Drain on paper towls and then serve with your favorite dipping sauce.