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Easy Egg Rolls

BettyCrocker Recipe by
(6 reviews)
Easy Egg Rolls
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 0
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Cooked shrimp can substitute for the chicken in this home-cooked version of a favorite take-out appetizer. Thaw the frozen wrappers at room temperature; the microwave does not work well for this. 0


teaspoon cornstarch
teaspoons soy sauce
teaspoon sesame oil
tablespoon oil
cups purchased coleslaw blend
cup fresh bean sprouts
tablespoons sliced green onions
teaspoon grated gingerroot
cup shredded cooked chicken
for deep frying
egg roll skins (from 1-lb. pkg.)


  • 1 In small bowl, combine cornstarch, soy sauce and sesame oil; blend well. Set aside.
  • 2 Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add chicken and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
  • 3 In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375°F.
  • 4 Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet remaining corner with water; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
  • 5 Fry egg rolls, a few at a time, in hot oil (375°F.) for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. Serve warm egg rolls with a variety of dipping sauces.

Nutrition Information

No nutrition information available for this recipe
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