Egg Rolls

• 1 (16-ounce) package coleslaw mix
• 1 cup finely chopped cooked meat, poultry, or shrimp
• 1 1/2 tablespoons minced fresh ginger
• 2 garlic cloves, pressed
• 1 teaspoon seasoned pepper
• 1/2 teaspoon salt
• Water
• 1 (16-ounce) package egg roll wrappers
• Vegetable oil

1. Stir together coleslaw mix; meat, poultry, or shrimp; ginger; pressed garlic; pepper; and salt.
2. Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling mixture in center of each wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently press to seal.
3. Pour oil to a depth of 3 inches in a Dutch oven; heat to 375u0b0. Fry egg rolls, in batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.

cooked meat, fresh ginger, garlic, pepper, salt, water, egg roll wrappers, vegetable oil

Taken from www.myrecipes.com/recipe/egg-rolls (may not work)