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Teriyaki Egg Rolls




Source of Recipe


Rhonda G


List of Ingredients




Teriyaki Egg Rolls


3-1/2 cups coleslaw mix
1 tablespoon canola oil
3 tablespoons teriyaki sauce
4 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce


Recipe




In a large skillet, saute coleslaw mix in oil until crisp-tender.

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.)

Using a slotted spoon, spoon about 1/3 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.

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.

Yield: 4 egg rolls.