Egg Rolls-Homemade

By MJH

Ingredients

• 2 packages Egg Roll Wraps (20 count each)
• 1 lb. ground turkey (or pork)
• 2 packages coleslaw mix (cabbage and carrots)
• 1/2 lb. bean sprouts
• 1/2 c. green onions, chopped
• 1/4 c. oyster sauce
• 1/4 c. soy sauce
• Oil for frying
• Non stick spray, if baking
• Olive oil, if baking
• Sauce for dipping

Details

Adapted from gluesticksblog.com

Preparation

Step 1

Brown your meat in a large skillet.
Add veggies and cook for 2 minutes.
Mix in oyster and soy sauce.
Let mixture cool.

Use 2-3 tablespoons filling for each egg roll.
Fold bottom corner over filling, then fold in side corners.
Brush top corner with water (or dab with your finger) to seal and roll up. This prevents the egg roll from opening up during the frying process.

In a large skillet, heat oil to 350 degrees.
Place rolls, flap side down, a few at a time and cook for a couple of minutes, turning occasionally. Drain on paper towels or a cooling rack with paper towels underneath.

Optional:
Heat oven to 400.
Arrange egg rolls on a greased baking pan that has been sprayed with non stick cooking spray and brush egg rolls with olive oil.
Bake 12 minutes.