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Egg Rolls

Egg Rolls
  • 16 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


* 1 (16-ounce) package coleslaw mix
* 1 cup finely chopped cooked meat, poultry, or shrimp
* 1½ tablespoons minced fresh ginger
* 2 garlic cloves, pressed
* 1 teaspoon seasoned pepper
* ½ teaspoon salt
* ¼ tsp cinnamon
* Water
* 1 (16-ounce) package egg roll wrappers
* Vegetable oil


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.

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