|1||pkg PERDUE® Crispy Chicken Strips (26 oz.)|
|1||tbsp sesame oil|
|1||package coleslaw mix|
|2||tbsp Hoisin sauce|
|1||tsp Chinese 5-spice powder|
|1||pkg egg roll wrappers|
Preheat the oven to 425 degrees and bake the Crispy Chicken Strips according to the package instructions. Meanwhile, in a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and cook for 5 minutes, tossing frequently, until cabbage starts to wilt. Add the Hoisin sauce and Chinese 5-spice powder and toss to combine. Remove from heat and allow to cool before using. Remove the Crispy Chicken Strips from the oven and allow to cool on a plate, but leave the oven on at 425 degrees.
Make the egg rolls by placing a cooled Crispy Chicken Strip on the center of an eggroll wrapper and top with about a tablespoon of the coleslaw mix. Follow the directions on the egg roll wrapper on how to fold into an eggroll shape. Dip your fingers in a small bowl of water and seal the egg roll. Place seam-side down on a baking sheet. Repeat with the remaining chicken strips (If some of the strips are too large, cut in half. You should get between 14-16 eggrolls.) Spray the egg rolls generously with cooking spray.
Bake the egg rolls for about 8 minutes or until the tops begin to brown. Flip the egg rolls over and continue to bake for another 3-5 minutes.
Serve with your favorite Asian dipping sauce, such as Duck Sauce or create your own by combining some Greek Yogurt with Sweet Chili Sauce.