Egg Rolls
Modified from Emeril
2 tablespoon canola oil
1 Tbsp sesame seeds
1 pkg coleslaw mix (cabbage and carrots)
1/4 cup soy sauce
1 tsp ginger
Egg Roll Wrappers
Oil, for frying
In a skillet over medium-high heat, heat the oil and toast sesame seeds. Add coleslaw mix and saute for 3 minutes. Pour soy sauce over and cook until boiling. Remove from heat and cool.
Lay the egg roll wrapper on a flat surface and lightly brush edges with water. Place a spoonful of the filling in the middle of each wrapper. Fold sides over, then roll up. Heat 3 inches of oil in a large, deep saucepan. When oil is hot (350 degrees), fry the egg rolls until golden brown, about 2-3 minutes. Remove from the fryer and drain on paper towels.
My Notes:
Not the best egg rolls I've had, but I'm trying to mix it up some. Can't tell you how many it makes, cause I could only find wonton wrappers at my store, so I made a bunch of mini egg rolls. They're decent, though, and matched up with some stir fry and rice are good.
