Teriyaki Egg Rolls for 2

By Addie

Egg Rolls taste best fresh from the fryer, so this recipe is perfect for two people - no leftovers!

Ingredients

• 3-1/2 *3-1/2 cups coleslaw mix
• 1 *1 tablespoon canola oil
• 3 *3 tablespoons Teriyaki sauce
• 4 *4 egg roll wrappers
• *Oil for deep-fat frying
• 1/2 *1/2 cup cooked chicken, pork or shrimp
• *Sweet-and-sour sauce for dipping
• --------------------------------

Preparation

Step 1

1. In a large skillet, saute coleslaw mix in oil until crisp-tender. Add cooked meat of choice and stir in Teriyaki sauce; remove from the heat. Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.)



2. Using a slotted spoon, spoon about ⅓ cup coleslaw mixture on bottom third of wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.



3. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yields: 4 egg rolls