Add 1 TBS of oilive oil to a medium pan. Sautee cole slaw mix mixture. Set aside
Heat 2 - 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat to fry the egg rolls.
Place egg roll wrapper on clean, dry surface with one corner pointing towards you.
Moisten all four edges with water and place 1-2 TBS of cole slaw mix and 3-4 pieces of Nashville Hot Chicken just below the center of the wrapper.
Fold bottom corner over filling, fold left and right corners in, and roll up tightly.
Fry egg rolls in oil for 2-5 minutes or until golden brown and crispy.
Place on paper towel to drain.
Serve with pickles on the side