Easy Chicken Egg Rolls

• 2 cups chicken, cooked and shredded
• 1 cup finely diced onion
• 3 garlic cloves, minced
• 2 tablespoons cooking oil
• 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
• 1 (12 ounce) bag bean sprouts
• 1 (8 ounce) can water chestnuts, diced
• 1/2 cup bottled teriyaki marinade
• 1/4 cup soy sauce
• 24 egg roll wraps
• hot oil (for frying)

1. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
2. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
3. Cover and steam for 5 minutes.
4. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
5. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
6. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
7. Fry until a deep golden brown, a few at a time; drain on paper towels.

chicken, onion, garlic, cooking oil, coleslaw mix, bean sprouts, water chestnuts, teriyaki marinade, soy sauce, egg roll wraps, hot oil

Taken from www.food.com/recipe/easy-chicken-egg-rolls-113223 (may not work)