Spicy Chicken Pockets

Preheat oven to 400 F, prepare baking sheet with non-stick spray

Mix shredded chicken with hot sauce

Mix ranch packet with cream cheese

Add both mixtures to large bowl with broccoli slaw and cheese, mix well

Scoop 1/6 of mixture onto the center of each egg roll skin, about 1/2 cup

For each pocket: Fold two opposite corners to center seal together at the tips with a dab of water. Fold another corner in and seal with a dab of water. Fold last corner in and seal with a dab to close the pocket.

Place seam side down on prepared baking sheet

Brush tops with egg whites, bake for 10 minutes, flip, and bake for 10 more.