0 Picture
Ingredients
- 2 cups chicken, cooked and shredded
- 1 cup finely diced onion
- 3 garlic cloves, minced
- 2 tablespoons cooking oil
- 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
- 1 (12 ounce) bags bean sprouts
- 1 (8 ounce) cans water chestnuts, diced
- 1/2 cup bottled teriyaki marinade
- 1/4 cup soy sauce
- 24 egg roll wraps
- hot oil ( for frying)
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
Cover and steam for 5 minutes.
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown, a few at a time; drain on paper towels.
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