Egg Rolls- Cheap & Easy

Love to make these & freeze for an easy pull out side when we fix an Asian dish. You can add pork, shrimp or beef or just leave it with the veggies. I use whatever meat I have in fridge as a leftover. We also often use spring roll wrappers.

• Ready In: 32 mins
• Yields: 12-15 egg rolls

Ingredients

• 1 (1 lb) package  eggroll  wrap
• 1 (16 ounce) bag  coleslaw mix
• 1  medium onion, diced
•  soy sauce
• 3  tablespoons  oil
• 1  egg

Directions

1. Use deep frying pan, add oil, coleslaw mix and onion, meat optional, cook until small and translucent, place 2 heaping T. in middle of eggroll fold according to directions.Beat egg add to final flap to seal well. Drop in deep fryer or large frying pan with cooking oil at 375 for 2-3 mins until golden brown. If you don’t want to fry all of them you can make them and freeze them, cooking time will change due to being frozen usually 6-8 minutes.