Egg Rolls

Yield: 15 servings ( Serving Size: 1 )
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  • 1 bag(s) cole slaw mix 16 oz
  • 1 bag(s) bean sprouts
  • 1 cup(s) celery finely chopped
  • 1/2 cup(s) onion diced
  • 1 cup(s) peas (frozen) thawed
  • 3. cup(s) Chicken or Pork diced & cooked
  • 1 teaspoon(s) salt
  • 3 clove(s) garlic minced
  • 1/4 teaspoon(s) pepper
  • 2 tablespoon(s) soy sauce
  • 3 tablespoon(s) peanut butter creamy
  • 2 can(s) water chestnuts sliced
  • 2 can(s) bamboo shoots diced
  • 2-3 package(s) egg roll wrapers
  • 1-3 cup(s) vegetable oil for frying


  1. Season chicken or pork to taste & cook. Place all ingredients (except the egg roll wrappers) in a very large bowl, and mix. Place 2-3 Tablespoons of the mix in each wrapper and wrap according to package instructions. Heat oil to 325-350 degrees. Fry till golden (if you are not using enough oil to completely submerge the egg rolls, you will need to turn them half way thru the cooking {approx. 5 min per side}, remove from oil and place on paper towel lined platter, serve immediately with sauce of choice.

  2. Prep and cook time will vary upon the meat you choose and the temperature you choose to fry at, and the size of your cooking vessel.
January 2012

This recipe is a personal recipe added by 64cowgirl and has not been tested or endorsed by MyRecipes.

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