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Egg Rolls Made Easy

2 lbs ground meat (turkey, beef, or pork -not sausage)
1 lb of shredded coleslaw mix
2 (1 lb) packages egg roll wraps (I find them in the cooler section near the tofu)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sugar
3 tablespoons soy sauce
1 beaten egg (for wrapping)
1 small onion, chopped (optional)


Thoroughly cook ground meat and drain. Combine coleslaw mix, salt, garlic powder, sugar, soy sauce, and cooked meat in a large bowl. Mix well. Lay an egg roll wrap in front of you so it is turned like a diamond. Put 2 tablespoons of the filling in the center. (Spread the filling out but do not get it too close to the edges. ). Fold bottom point up over filling and roll once. Fold the left and right points over. Brush beaten egg on the top point. Roll the wrap the rest of the way, tightly. Repeat with remaining wraps and filling. Heat 2-3 inches oil in large frying pan on a med. low heat. (350 F). Place a few egg rolls in the pan and cook for 2-3 minutes on each side. Drain finished egg rolls on paper towels. We serve ours with our favorite dipping sauces.

Source: www.food.com