Despite my love for egg rolls, I've never been able to find a simple recipe that I could make at home
So I started with a pre-made coleslaw mix. Now I'm prepared to whip up these quick and simple egg rolls whenever I feel like it.
1 pound ground beef
1 package (14 ounces) coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon onion powder
28 egg roll wrappers
1 tablespoon all-purpose flour
Vegetable oil for frying
Cook beef until no longer pink, 5-7 minutes, crumbling; drain and cool. Mix beef, coleslaw mix, soy sauce, garlic, ginger, and onion powder. Mix flour and water to make a paste.
Place 1/4 cup filling just below the centre of a wrapper's corner. Cover remaining wrappers with a damp paper towel until needed. Bottom corner over filling; flour remaining wrapper edges. Overfill side corners. Seal egg roll by pressing tip. Repeat.
Heat oil to 375° in a skillet or fryer. Fry egg rolls 3-4 minutes, turning occasionally, until golden brown. Towel-dry.