Directions

1. 1. In a frying pan, add turkey thigh roast, garlic, salt, and onion. Cook for about 4 mins on medium-high.
2. 2. Then add coleslaw mix, Worcestershire, and soy sauce to the pan with the turkey and onions.
3. 3. Give it a good toss and cook for about another 10 mins covered. (The slaw will be wilted when done.)
4. 4. After the mixture is done, put 2 tablespoons of mixture with 1 tablespoon of pimento cheese on the edge of the egg roll wrapper leaving about a 1/2 inch of the edge clear.
5. 5. Dip your finger in water and go around the outer edge of the egg roll wrapper. Next, fold the top and bottom of the egg roll wrapper just barely over the mixture and roll.
6. 6. I like to go ahead and make them all. Then fry them (make sure the grease is very hot) in batches of 5 for about 3-5 mins until golden brown. Adjust temperature towards the last of the egg rolls to keep them from burning. Let them cool on a cookie rack so they will stay crispy.