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Teriyaki Egg Rolls Recipe

Teriyaki Egg Rolls Recipe photo by Taste of Home

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Who knew egg rolls could be so easy? In about 20 minutes, your family will be feasting on some that rival the best Chinese restaurants. —Adeline Russell, Hartford, Wisconsin

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Teriyaki Egg Rolls Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

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

Directions

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.

Nutritional Facts 1 egg roll (calculated without sweet-and-sour sauce) equals 237 calories, 14 g fat (1 g saturated fat), 3 mg cholesterol, 655 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Teriyaki Egg Rolls in Simple & Delicious February/March 2011, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Teriyaki Egg Rolls

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Reviewed on Feb. 27, 2013 by maureenfipke

It is the best recipe for egg rolls I have tried, everyone loves them and wants more. I added some ground ginger to olive oil to saute the coleslaw mix also added bean sprouts to one batch.

Reviewed on Jul. 03, 2012 by bmlink627

Yum! Yum! Yum!

Reviewed on Apr. 22, 2012 by Wingding52

I do not cook the vegetables prior to filling the eggrolls. The vegetables will be hot inside after you fry the eggrolls and it prevents them from becoming soggy. If you cook meat to add to the mixture, cook it seperately, cool and add to mixture.

Reviewed on Feb. 18, 2012 by jseuten99

This recipe was a big hit with my family! Easy to make and very tasty!!!