Ingredients:
4 Boneless Tenderloins
8 Egg Roll sheets
1 Cup of Hot wing sauce
3 stalks of green onions
1 1/3 of Broccoli Slaw
1 tsp. of salt
1 tsp. of pepper
2 tsps. of garlic powder
1 tsp. of paprika
1/2 tsp. chili powder
1 tbsp. corn starch
1 tbsp. butter
4 tbsp. of oil

Directions:
Clean tenderloins and place in a bowl. Coat with 2 tsps. of garlic powder, 1 tsp. of salt, and 1 tsp. of pepper. Add 3 tbsp. of oil to skillet at medium low heat. Place tenderloins in skillet and cover with lit, cook for 6 minutes on each side. Let outer layer brown with out lid on and remove from skillet. Set aside and let chicken rest. Shred chicken when cooled enough.

In the same pan add broccoli slaw with 1 tbsp. of chopped green, add a dash of salt and pepper to taste. Saute veggies until it is lightly softened approximately 3-4 minutes. Remove from skillet and set aside.

In a clean skillet over medium low heat add 1 tbsp of butter, 1 cup of hot wing sauce, 1 tsp of paprika, 1/2 tsp of chili powder, 1 tbsp of green onions. Mix ingredients well before adding 1 tbsp of cornstarch for thickness. Let sauce bubble and thicken. Lower heat and add shredded chicken. Toss chicken in sauce and set contents aside to prepare assembly.

Follow Package directions on how to roll eggrolls. Place 1 tbsp of slaw, then 1 1/2 tbsps of chicken, roll and add a dab of water at the ceiling corner. Place egg rolls seam side down on baking rack. Lightly brush with oil. Cook in oven at 350 degrees for 10 minutes on both sides.

Dip with your desired dipping sauce. Thanks for watching! Enjoy!

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