Chinese Egg Rolls – Makes 20-24
Ingredients:
2 cups cooked,
chopped up chicken
1 cup finely
diced onion
3 garlic
cloves, minced
2 tablespoons
cooking oil (I prefer to use sesame oil because I like the flavor it adds)
2 (16 ounce)
bags packaged coleslaw mix, with shredded carrots
1(12 ounce) bag
of bean sprouts
½ cup bottled
teriyaki marinade
¼ cup of soy
sauce
20 -24 egg roll
wraps
Hot oil for
frying
Optional –
dipping sauce such as sweet and sour sauce
Directions:
Cook onion and
garlic in the 2 TBS oil until the onions are tender but not browned.
Add the
chicken, 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 drain the liquid from the mixture: taste and season with
salt if desired
Wrap about ¼
cup of the mixture in eggroll wraps, sealing them with a little bit of
water. See the directions on the egg
roll wraps.
Heat 1 ½ inches
of vegetable oil in a wok or large frying pan.
Fry a few at a
time, until a deep golden brown; drain on paper towels.
Note: You can also use 1 bag of coleslaw and add
more shredded carrots, shredded sweet potato, zucchini, peas, diced water
chestnuts etc
