- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Teriyaki Egg Rolls
"This was so quick and easy. I added a little salt and pepper."
"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."
"Yum! Yum! Yum!"
"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."
"This recipe was a big hit with my family! Easy to make and very tasty!!!"