Egg Rolls

Name: Egg Rolls
Ingredients: 6 eggroll wrappers; 4 c dry coleslaw mix; 6 oz can tiny shrimp, drained; 1/2 cup canned water chestnuts, drained and sliced; 1/4 cup bean sprouts, chopped; 2 green onions, chopped; 1 stalk celery, sliced thin; 2 Tb soy sauce; 1 tsp garlic; 1/8 tsp salt; dash of pepper

11 ingredients

2 steps

Ingredients

6 eggroll wrappers
4 c dry coleslaw mix
6 oz can tiny shrimp, drained
1/2 cup canned water chestnuts, drained and sliced
1/4 cup bean sprouts, chopped
2 green onions, chopped
1 stalk celery, sliced thin
2 Tb soy sauce
1 tsp garlic
1/8 tsp salt
dash of pepper

Directions

1

Preheat oven to 375. Place slaw mix in a bowl with 2 Tb water. Cover and microwave 2 minutes. Drain excess water and transfer into a large bowl. Add all other ingredients and mix well (for intense flavor, marinate for 20 minutes in the fridge. Spray a baking sheet with cooking spray.
2

Place eggroll wrappers on a clean, dry surface and add about 1/2 cup of mixture to each, in a row just below the center. Moisten all edges by dabbing fingers into water and going over the edges. Fold the sides of the wrappers in about 3/4 inch. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge with another dab of water. Transfer eggrolls to baking sheet. Spray the tops with cooking spray. Bake 25-30 minutes, until golden brown and allow to cool.