Ingredients
2 cup chicken, cooked and shredded
1 cup onion, finely diced
3 garlic cloves, minced
2 tbsp cooking oil
16 fl oz coleslaw mix, 2 bags packaged, with shredded carrots
12 fl oz bean sprouts, 1 bag
8 fl oz water chestnuts, 1 can, diced
½ cup teriyaki marinade, bottled
¼ cup soy sauce
24 egg roll wraps
hot oil, (for frying)
Preparation
Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
Cover and steam for 5 minutes.
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.
Heat 1½ inches of vegetable oil in a wok or large frying pan.
While oil heats, wrap about ¼ cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown, a few at a time; drain on paper towels.
