Finely shred boiled chicken in large bowl.
Add coleslaw mixture and mix thoroughly to combine.
Add salt, pepper, red chili powder, and cumin powder to taste. Adjust seasonings after adding until it is to your liking. Mix until chicken mixture is well coated. At this point you can, optionally, fold in the chopped scallions.
Lay spring roll sheet in front of you as a diamond shape. Place small amount of filling (about 1 tablespoon) at the corner of sheet closing to you. Fold this corner over the filling. Fold in each side corner of sheet over the filling.
Roll in the filling tightly and seal the end corner (corner furthest from you) with flour, water mixture. (See pictures above for visual of folding).
In a sauce pan add enough oil to deep or shallow fry. Heat up oil on medium to medium-high heat. Place egg rolls in and fry until golden brown on all sides.
Serve with ketchup or sweet tamarind chutney.
Enjoy!
