Teriyaki Egg Rolls Recipe

4.5 5 5
Teriyaki Egg Rolls Recipe
Teriyaki Egg Rolls Recipe photo by Taste of Home
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Teriyaki Egg Rolls Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 237 calories, 14g fat (1g saturated fat), 3mg cholesterol, 655mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 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
  1. In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat.
  2. 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.
  3. 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.
Originally published as Teriyaki Egg Rolls in Simple & Delicious February/March 2011, p21

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Reviews forTeriyaki Egg Rolls

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barkingbunny User ID: 2716111 148140
Reviewed Jun. 29, 2013

"This was so quick and easy. I added a little salt and pepper."

MY REVIEW
maureenfipke User ID: 4988946 148137
Reviewed Feb. 27, 2013

"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."

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bmlink627 User ID: 6613671 190466
Reviewed Jul. 3, 2012

"Yum! Yum! Yum!"

MY REVIEW
Wingding52 User ID: 6432297 189122
Reviewed Apr. 22, 2012

"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."

MY REVIEW
jseuten99 User ID: 1110370 113739
Reviewed Feb. 18, 2012

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

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