Egg Rolls

Southern Living
All sorts of delicious tidbits can be tucked inside an egg roll wrapper, and they're a cinch to assemble. This recipe offers a crisp, mildly seasoned cabbage filling, but like fried rice, the variations are almost endless. Look for egg roll wrappers in the produce section of the supermarket. One (16-ounce) package yields about 16 egg roll wrappers.
Makes 16 egg rolls


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1 (16-ounce) package coleslaw mix
1 cup finely chopped cooked meat, poultry, or shrimp
1 1/2 tablespoons minced fresh ginger
2 garlic cloves, pressed
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 (16-ounce) package egg roll wrappers
Vegetable oil


Prep: 20 Minutes
Fry: 4 Minutes

Stir together coleslaw mix; meat, poultry, or shrimp; ginger; pressed garlic; pepper; and salt.

Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling mixture in center of each wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently press to seal.

Pour oil to a depth of 3 inches in a Dutch oven; heat to 375°. Fry egg rolls, in batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.

Created date

February 2005