- 1 bag of coleslaw mix
- 1 package egg roll wrappers
- 1 can water chestnuts, chopped
- 1/4 cup scallions, chopped
- 1 tablespoons chopped fresh ginger
- 1 tsp olive oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- Non-stick cooking spray
Heat the olive oil in a large skillet over medium heat. Once hot add the coleslaw mix, sprouts if using, chestnuts, and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
Preheat oven to 400. Place your egg rolls on a cookie sheet sprayed with non-stick cooking spray. Spray the top of the egg rolls with cooking spray(helps make them crispy). Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with a dipping sauce, such as plum sauce, dumpling sauce, sweet chili sauce, soy sauce, or sweet and sour sauce. Enjoy.
These may be frozen after cooking. Once cool you may store in a gallon size bag or container. Layer with wax paper and place in freezer. To reheat, place frozen egg rolls in a 400 degree oven for 8-10 minutes. My kids stick these in the oven while it is preheating and they are still ready in 8-10 minutes.