1 package egg roll wraps
1 egg beaten
1 large bag pre-cut tricolor slaw mix
1/4 cup minced onion
1 clove minced garlic
1/4 cup soy sauce
2 tsp. Chinese five spice

Meat Options:

1/2 pound browned breakfast sausage
or
1 cup cooked shredded chicken
or
1 cup thawed frozen salad shrimp
1 tsp. black pepper
1 large pot of fresh vegetable oil to deep fry

In a large skillet (I use a non stick wok shaped pan) caramelize the onion and garlic in a bit of oil. Add the entire package of slaw mix, with the soy sauce black pepper and five spice, tossing to mix with the cabbage over a medium heat.

When the cabbage begins to soften, add the meat of your choice and mix well. Continue to cook down the cabbage, tossing frequently until it's just tender, but not wilted. Remove from heat.

On a large cutting board, lay out your wrapper according to the direction on the package. Brush a light coat of the beaten egg around the edges.

In the center of the wrap, place about a 1/4 cup of mix. Tuck the bottom corner over the filling, then fold the sides over and roll up tightly. This takes a bit of practice, but it's not hard. You can wrap all of the egg rolls, then fry them, or have someone help and fry them as you roll. They only need a few minutes in the oil to get golden brown and crispy. Do not over cook them.

Lay them out on paper towels to drain, but they will not be greasy.

It usually takes the whole package of wraps for this. If you have any left over filling, it works well mixed with fried rice to go with your egg rolls. Once you have had home made egg rolls you will wonder at how much better they are than any restaurant!

Submitted by: Dovey