Cooked shrimp can substitute for the chicken in this home-cooked version of a favorite take-out appetizer. Thaw the frozen wrappers at room temperature; the microwave does not work well for this
- 1 teaspoon cornstarch
- 4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon oil
- 4 cups purchased coleslaw blend
- 1 cup fresh bean sprouts
- 2 tablespoons sliced green onions
- 1/2 teaspoon grated gingerroot
- 1/2 cup shredded cooked chicken
- Oil for deep frying
- 8 egg roll skins (from 1-lb. pkg.)
- 1In small bowl, combine cornstarch, soy sauce and sesame oil; blend well. Set aside.
- 2Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add chicken and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
- 3In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375°F.
- 4Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet remaining corner with water; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
- 5Fry egg rolls, a few at a time, in hot oil (375°F.) for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. Serve warm egg rolls with a variety of dipping sauces.