CHEF10212/15/10




These egg rolls are terrific! Problem - they are too good. I made them recently for a Tzedakah party and there was not a single one left! The greatest part is that they do not need to be fried fresh. They may be a little tedious to make, but believe you me they are worth it! Hearty Appetite!






  • SERVING/YIELD
    30


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #643

























INGREDIENTS













  • 1 (16 oz) bag store bought coleslaw mix










  • 2 stalks of celery chopped










  • 1 lg onion cut in strips










  • 1 Tbsp soy sauce










  • - salt and pepper to taste










  • - oil










  • 1 pk wonton dough (15 sheets)










  1. Place all vegetables in large pot. Add salt and pepper. Sautee in oil, the vegetables shrink alot!



  2. Add soy sauce and let mixture cool.



  3. Place some of your mixture in the center of the won-ton dough and roll your egg roll.



  4. I cut the wonton dough in half and make them smaller. Place the mixture in the center and bring the top half on the dough to the center. Bring the bottom half up to overlap. Squeeze the sides to shut. I wet the edges to make them stick.



  5. Heat the oil and have fun frying!



  6. If you want to freeze them allow the egg rolls to cool and then freeze immediately. When you are ready to serve, lay them on a baking sheet and heat at 400 for fifteen minutes.



  7. Hearty Appetite!















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