Easy Egg Rolls

Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown.

• Ready In: 30 mins
• Yields: 40 egg rolls

Ingredients

• 1  lb ground beef, cooked and drained
• 1 (16 ounce) package  coleslaw mix
• 2  tablespoons soy sauce
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon ground ginger
•  onion powder, to taste
• 2 (16 ounce) packages  egg roll wraps
• 1  tablespoon all-purpose flour
•  vegetable oil (for frying)

Directions

1. In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
2. In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
3. In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
4. Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
5. Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.