Egg Roll

Submitted by Julie Twitchell

We had this at our R.S. meeting this week.

• 1 pkg. coleslaw mix (by the salad mix in the grocery store)
• 15 egg roll wrappers
• 2 Cups cooked chicken, small cubed (I usually just use rotisserie chicken)
• 1/4 Cup stir fry sauce
• 2 tsp. canola oil, plus more for brushing on tops

1. Put a large skillet pan on stove at medium/high heat. Pour in canola oil. Once the oil is heated, add the coleslaw mix. It will seem like too much, but it will reduce down. Make sure to keep stirring. Once it is cooked, add the chicken and stir fry sauce. Make sure the sauce is evenly distributed. Take off stove. Let cool for about 5 minutes.
   
2. Then you will take an egg roll wrapper and follow these instructions.
   
3. At this point, you can fry them or bake them. I baked mine. I brushed more canola oil on top and baked at 420 for 15-20 minutes. If you fry, make sure the oil is at 375 degrees. It should only take a few minutes. I serve mine with rice, and more stir fry sauce.

Cook's Note: You could add more to the filling--like garlic, green onions, etc. And we have used different sauces: Thai peanut sauce, and garlic black bean. They were all good. Have fun!

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