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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was Ingredients:
1 (10 ounce) package coleslaw mix |
3 scallions, thinly sliced |
1 1/2 cups cooked shrimp or 1 1/2 cups chicken |
2 tablespoons cilantro |
1 teaspoon ginger |
1 teaspoon green hot pepper sauce |
6 tablespoons hoisin sauce |
48 inches egg roll wraps |
2 tablespoons canola oil |
1/3 cup chinese duck sauce |
Directions:
1. In a mircowave safe bowl combine coleslaw mix, and scallions.
2. cover with plastic Microewave on high for 5 minutes or until wilted.
3. place in colander press out excess liquid then toss in meat, cilantro, ginger, pepper sauce and half the hoisin sauce.
4. place 2 wrappers on a cutting board facing you.
5. spoon 1/2 cup of teh mixture in center of each wrapper.
6. fold bottom corner over filling fold in left and right corners over filling.
7. moisten top corner with water and roll up.
8. repeat with remaining filling and wrapper.
9. heat oil in a nonstick skillet over Medium heat add egg rolls ab cook until golden brown2 to 4 minutes turning to cook on all sides
10. In a smalll dish combine remaining hoisin sauce wih duck sauce and dip eggrolls in.
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