Toss all 3 sauces in with the slaw mix.

On a counter, lay out an egg roll wrapper with a corner facing you.

Add a small scoop to the center of the wrapper, favoring the corner closet to you.

Fold the corner nearest you overtop the filling, tucking underneath, best as possible.

Flatten out the wrapper fold on either side of the filling before folding the left and right corners in towards the middle.

Finally, holding the center and sides firmly, roll it into the final corner.

Once all the egg rolls have been assembled, heat about ½" of oil in the bottom of a cast iron skillet to approximately 350°. Gently place 3-4 egg rolls in the skillet, being careful not to overcrowd.

Let them fry for about 2 minutes on both sides.

Place on a wire rack to cool.