Easy Chicken Egg Rolls

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups chicken, cooked and shredded
• 1 cup finely diced onion
• 3 garlic cloves, minced
• 2 tablespoons cooking oil
• 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
• 1 (12 ounce) bag bean sprouts
• 1 (8 ounce) can water chestnuts, diced
• 1/2 cup bottled teriyaki marinade
• 1/4 cup soy sauce
• 24 egg roll wraps
• hot oil (for frying)

Recipe

• 1 cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• 2 add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• 3 cover and steam for 5 minutes.
• 4 remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• 5 heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• 6 while oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• 7 fry until a deep golden brown, a few at a time; drain on paper towels.