Jen Bastian
1 package of coleslaw mix (cabbage and carrots)
3 cups cooked chicken breasts, shredded
2 tablespoons soy sauce
1 teaspoon ginger
4 ounces chopped mushrooms
8 ounces chopped water chestnuts
1/2 teaspoon salt
2 teaspoons sugar
Fill egg roll wrappers and fold per package directions. Fry in frying pan with oil in the bottom of the pan. Rotate as they brown. Serve with sweet and sour sauce.
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1 comment:
These are so good. I've wanted to make them since the first recipe group and when I did, I realized I shouldn't have waited so long. Delicious - and my kids loved them!
-Melanie G.
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