Vegetable Egg Rolls

Ingredients

1 1/2 tsp. sesame oil (if not available, vegetable oil will be fine)

1, 16 oz. bag coleslaw mix

2 tsp. soy sauce

2 tsp. rice vinegar

1/2 tsp. ground ginger

1/2 tsp. garlic powder

1 large green onion, chopped

egg roll wrappers

vegetable oil for frying

Instructions

Heat the sesame oil in a skillet over medium high heat. Add the coleslaw mix, soy sauce, rice vinegar, ginger, garlic and green onion. Toss well and cook for 5-6 minutes, just long enough to soften. Remove from the skillet to a bowl and let slightly cool. Fill a small bowl with some water and using your finger go around the entire edge of the egg roll wrapper. With it in a diamond shape in front of you, fill the center of the wrapper with about 1/4 - 1/3 C. of the veggie mixture. Fold in each side the roll up beginning at the point closest to you. Continue with remaining filling. Heat 1" of oil in a skillet to 350 degrees. Use tongs to place the egg rolls in the oil, work in batches as not to crowd the skillet. Fry a couple minutes per side till golden brown. Remove with tongs, shaking to release excess oil and place on a cooling rack over a paper sack or paper towel lined baking sheet. Serve with your favorite dipping sauce.

Note: There will be leftover egg roll wrappers, cut them in strips and fry them up then season with a little cinnamon sugar while hot to have a delicious snack on hand.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen