Egg Rolls

1040
Egg Rolls

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 1

    * 1 (16-ounce) package coleslaw mix

  • 1

    * 1 cup finely chopped cooked meat, poultry, or shrimp

  • * 1½ tablespoons minced fresh ginger

  • 2

    * 2 garlic cloves, pressed

  • 1

    * 1 teaspoon seasoned pepper

  • ½

    * ½ teaspoon salt

  • ¼

    * ¼ tsp cinnamon

  • * Water

  • 1

    * 1 (16-ounce) package egg roll wrappers

  • * Vegetable oil

Directions

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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