Posted by <Roxy> - September 10, 2004 11:45 AM

Easy Egg Rolls

1 tsp. cornstarch
4 tsp.s cornstarch
1/2 tsp. soy sauce
1/2 tsp. sesame oil
1 tablespoon oil
4 cups purchased coleslaw blend
1 cup fresh bean sprouts
2 T. sliced green onions
1/2 teaspoon grated gingerroot
1/2 cup shredded cooked chicken
Oil for deep frying
8 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, green 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 throughly 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.

4. Meanwhile, place 2 egg roll skin on wok surface with 2 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 towedl 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) for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. Serve warm egg rolls with dipping sauce.