Egg Rolls

So these guys are labor intensive but fun!

Ingredients:

Egg Roll Wrappers (pkg of 20)

Egg Roll Stuffing:
1 bag of Cole slaw
½ onion grated or chopped
2 carrots grated
2 cups cooked chicken (depending on how much you want. It can be made without any chicken or add more)

You can also add bean sprouts, mushrooms, water chestnuts, peppers, or any other vegetable you’d like. Just makes sure all the vegetables are chopped in a small consistent size so that they cook evenly.

Seasoning:
1 T. garlic salt
¼ c. Soy Sauce
1/4 c. Wok oil (Preflavored oil)

Combine all ingredients. In large wok or large pot. Combine all ingredients and sauté on med-low. Cook until vegetables are tender. The longer it cooks the more flavor the vegetables will pick up.  Taste it as you cook and see if you like the seasoning or want to add more

When everything is tender. Spoon 2-3 T. into an eggroll wrapper and wrap according to the directions on the package. (Eggroll wrappers are usually found in the produce section by the tofu and mushrooms.)

Fry the eggrolls in oil until golden.

OR

Bake: Place the egg rolls on a cookie sheet sprayed with cooking spray.  Make sure to spray the tops off the eggrolls as well so that they are crispy.  Bake at 425 for 10-15 minutes until golden.

If you have questions call or e-mail Brooke
Mer01009@gmail.com