Recipe: Easy Egg Rolls (using ground beef and coleslaw mix)

EASY EGG ROLLS

1 lb. ground beef, cooked and drained
1 (16 oz.) pkg. coleslaw mix (shredded cabbage)
2 tbsp. soy sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger
Onion powder to taste
2 pkgs. (16 oz. each) refrigerated egg roll wrappers
1 tbsp. all purpose flour
Vegetable Oil (for frying)

Saute ground beef in a skillet; drain.

In a bowl, combine ground beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder; mix well.

Place a heaping tablespoon of the beef mixture in the center of one egg roll wrapper. Fold the bottom corner over the filling. Fold the sides toward center over the filling.

In a small bowl, combine flour and enough water to make a paste. Moisten top corner of egg roll wrapper with paste; roll up tight to seal. Fill and roll remaining egg rolls.

In an electric skillet, heat 1-inch of oil to 375 degrees F.

Fry egg rolls for 3 to 5 minutes or until golden brown.

Makes 40 egg rolls
Adapted from source: Nell Hooker