- Leftover chicken, chopped
- Leftover slaw
- Egg roll wrappers
- Cooking spray
- Preheat oven to 425 degrees.
- Place 1/4 cup chicken and 2 tablespoons of slaw in the center of an egg roll wrapper and roll up, tucking in both right and left sides and rolling to seal. Dot with water to “glue” shut.
- Place on baking sheet and spray top and bottom with cooking oil spray.
- Bake for 15 to 20 minutes until crisp and golden.