Spring rolls

8 ounces cooked chicken, shredded
4 ounces ready mixed coleslaw, the bag kind
2 tablespoons of your favorite spicy Asian stir fry sauce
10 large (7") egg-roll wrappers
White & black sesame seeds
1 tablespoon peanut oil
Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 tablespoons sauce. Mix though and remove from heat. Let cool slightly.
Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper.
Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers.
Brush tops very lightly with oil, sprinkle with black and white sesame seeds and bake at 350 degrees F until lightly brown.
Serve with extra sauce for dipping.
Makes 10.