Don't know what to do with that left over turkey meat or ham?? I don't believe in letting ANYTHING go to waste. I know the idea of making them sounds like a task, but it really isn't with my simple recipe.
2 tablespoons cooking oil
1 bag of cole slaw mix (cabbage and carrots)
1 small can of sliced water chestnuts (minced)
2 cups of fresh bean sprouts (optional)
1/2 cup minced green onion
1 cup of Soyaki Sauce or Soy Vay's Veri Veri Teriyaki Sauce (or your favorite teriyaki marinade)
1 cup of finely diced COOKED ham, turkey or chicken
1 lightly scrambled egg
1 package of egg roll/spring roll skins
In a large bowl, combine cole slaw mix, minced water chestnuts, green onion and bean sprouts. Heat oil in a skillet or wok and lightly saute the cole slaw mix, stirring constantly for about 3 minutes. DO NOT OVER COOK THE COLE SLAW...Pour in the teriyaki sauce and mix well. Remove mixture from heat and add your cooked meat. It should look like this:
In a small bowl, lightly scramble the egg. The egg is used to seal the egg roll. There isn't actually ANY eggs found in an egg roll...lol, but whatever!!!
Prepare your work area with wax paper or foil...it can get messy. I wish I had taken better pictures of the rolling process, but my hands were sticky with flour and egg...so I hope I can explain it well enough. Place one egg roll skin in a diamond position - one point up and one point down. Scoop a little over a tablespoon of the cole slaw mix in the center of the skin. Think: BURRITO when rolling it.
You fold 3 times and roll...lift the bottom point over the mix, fold the left side, then the right and roll. Take a teaspoon and wipe a little of the egg along the top flap and roll to seal.
Next, fill your wok, deep fryer or deep skillet will oil. Peanut oil is best, but it's expensive...so canola or vegetable oil is fine. Make sure the oil is REALLY hot (think: FRYING TACO SHELLS). Fry the egg rolls until they are golden brown.
Drain and cool on paper towels. You might want to allow at least 5 minutes to pass before putting one of these bad boys to your lips. They're VERY hot - inside and out! This recipe yields about 15 egg rolls (give or take a few depending on how much filling you use for each one). They look pretty small once you finish rolling them, but after they're cooked they seem to GROW...lol.