Ingredients
1 pound ground beef1 package (14 ounces) coleslaw mix2 tablespoons soy sauce1/2 teaspoon garlic powder1/4 teaspoon ground ginger1/8 teaspoon onion powder1 tablespoon all-purpose flour28 egg roll wrappersCanola oil for frying
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste.
With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour paste. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.
