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Easy Egg Rolls

 Easy Egg Rolls
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.—Samantha Dunn, Leesville, Louisiana
20 ServingsPrep: 30 min. Cook: 30 min.


  • 1 pound ground beef, cooked and drained
  • 1 package (14 ounces) coleslaw mix
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • Onion powder to taste
  • 40 egg roll wrappers
  • 1 tablespoon all-purpose flour
  • Vegetable oil for frying


  • In a small bowl, combine the first six ingredients. Place a heaping
  • tablespoonful of beef mixture in the center of one egg roll wrapper.
  • (Keep remaining wrappers covered with a damp paper towel until ready
  • to use.) Fold bottom corner over filling. Fold sides toward center
  • over filling.
  • In a small bowl, combine flour and enough water to make a paste.
  • Moisten top corner with paste; roll up tightly to seal. Repeat. In
  • an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls
  • for 3-5 minutes or until golden brown. Yield: 40 egg rolls.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer