In a large skillet, heat up 1 TBS cooking oil and 4 TBS butter. Add onion and saute for 3 minutes until softened. Add the ground chicken and brown up.
Add coleslaw blend and a pinch of salt. Stir until it wilts. Add in garlic, ginger, brown sugar and soy sauce. Stir and cook until liquid is absorbed. Place mixture into a bowl to cool for a few minutes.
Place an egg roll wrapper on a work surface with one tip facing you. Brush a little egg wash on all sides. Take 1/3 measuring cup and place mixture into cup and squeeze to form. Remove from cup onto middle of wrapper. Take tip of egg roll wrapper closet to you and pull over mixture and tuck under mixture. Pull both sides to middle and continue to roll to top of tip. Continue until all wrappers are complete.
Fill a deep skillet or pot with 2-3 inches of cooking oil. Place heat on a medium to medium high. Place a small piece of wrapper into oil, if it start to bubble the oil is ready. Place egg rolls very carefully into oil. Cook for about 4-6 minutes on one side. It should have a bubbly exterior and be golden brown. Flip egg rolls over and cook and additional 3-4 minutes. Do not over cook. Enjoy.
