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Easy Chicken Egg Rolls

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
12 cup bottled teriyaki marinade
14 cup soy sauce
24 egg roll wraps
hot oil (for frying)


Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well. Cover and steam for 5 minutes. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry until a deep golden brown, a few at a time; drain on paper towels.

Source: www.food.com