Vegetable Egg Rolls

1pkg Cole slaw mix
1/2 onion (Diced)
1 can water chestnuts (diced)
1 rib celery (Diced)
1 bad mung bean sprouts
1 tsp sesame oil
4 tbsp teriyaki sauce
1 tbsp soy sauce
1 tsp seasoned salt
10-15 Egg Roll Wrappers


Sautee Onion, Celery, Bean Sprouts and Water Chestnuts in Sesame oil. Add Cole slaw mix (cabbage and carrots, teriyaki sauce, soy sauce and seasoned salt and cover pan with lid. Cook until all veggies are soft. After mixture cools, wrap in egg roll wrappers and cook on greased cookie sheet at 400 for 18 min. 9 min on each side. Serves 10-15.



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