Prepare: chop the garlic and onions. Melt the butter, measure the hot sauce and mix it with the melted butter. Line a baking sheet with parchment paper, preheat the oven to 400 degrees.

Heat a skillet with 1 tablespoon olive over medium-high heat. Once the pan is hot, add the chicken, and cook until it begins to turn brown, then add garlic and the diced onions.

Once the chicken is about 3/4 cooked through, reduce the heat to medium, and add the broccoli slaw.  Continue to cook for about 5 minutes more until chicken is cooked through and vegetables have wilted.

Give the hot sauce, butter mixture a quick stir and add it to the chicken and vegetables in the skillet.

Fill the egg rolls by laying a wrapper out flat and fill each one with 2 tablespoons of the chicken mixture and roll them up.

Arrange the uncooked egg rolls on the baking sheet and lightly brush each egg roll with olive oil and bake at 400 for about 12 to 15 minutes or until they become golden and crispy.