Easy Chicken Egg Rolls

Name: Easy Chicken Egg Rolls
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)

11 ingredients

7 steps

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)

Directions

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.