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As a kid, every time my father bought egg rolls, I’d bite the crispy ends of each egg roll but never touch the middle. Today I leave the starchy ends and love the middle! Another favorite of mine when using leftovers; you can literally sauté and add anything to these! Yield: approximately 15 egg rolls
2 teaspoons oil, such as Gefen Canola Oil
1 onion, chopped
6–8 slices deli, diced
1 package coleslaw mix
1 package Gefen Egg Roll Wrappers
oil, such as Gefen Canola Oil, for frying
Heat a frying pan to medium-high heat. Add the oil and sauté the onion until it starts to soften. Add the deli and the coleslaw mix, and let it sauté and shrink. Approximately seven minutes. Allow to cool.
Once the mixture is cooled, take an egg roll wrapper, place about a tablespoon of mixture in the middle, and roll up. Fry until golden.
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