2 T dark sesame oil
1 (12-oz) pkg broccoli slaw (broccoli, carrots, red cabbage)
½ c chopped onion
1 ½ t minced garlic
1 T fresh grated ginger
2 boneless, skinless, cooked chicken breasts, finely chopped
2-3 T soy sauce
1 (16-oz) pkg egg roll wrappers
In a large skillet heat sesame oil; add slaw, onion, garlic and ginger.
Stir about 3-4 minutes over medium-high heat to cook slightly.
Stir in chicken and cook for 1-2 minutes to heat.
Stir in soy sauce and heat for 1 minute to mix.
Remove from heat; let cool slightly.
Place ¼ c filling in center of egg roll wrapper, facing you on the diagonal.
Take the bottom corner and fold up toward the center of the filling and tuck it under the filling. Fold side corners in toward center. Roll from the bottom to make a cylinder.
Moisten the last corner with water to seal. Repeat with remaining filling.
Fry egg rolls until golden brown in deep fat fryer or in skillet with oil, about 3-5 minutes, turning once. Drain on several paper towels.
Serve with hot mustard, sweet and sour sauce or soy sauce.
Yields 16-18 egg rolls.
May use 1 ½-2 c cooked shrimp, pork, beef, eggs, etc. as part of filling.