Teriyaki Egg Rolls
Total TimePrep/Total Time: 20 min.
Makes4 egg rolls
- 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.
Nutrition Facts1 each: 237 calories, 14g fat (1g saturated fat), 3mg cholesterol, 655mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.
Jun 29, 2013
This was so quick and easy. I added a little salt and pepper.
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.
Jul 3, 2012
Yum! Yum! Yum!
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.
Feb 18, 2012
This recipe was a big hit with my family! Easy to make and very tasty!!!