Easy Egg Rolls from the Deseret News

I saw this recipe in the Deseret News a couple of years ago and have tweaked it a little to fit our family's taste buds. These egg rolls are so easy and so yummy, you'll never have to order Chinese again. :)


You need:
- A bag of coleslaw mix (it's basically cabbage and carrots and stuff, found next to the bags of salad in the produce section)
- Some ham (I usually use about half a package of lunch meat ham or whatever ham we have)
- 1 small onion (yellow, white, red, or green...doesn't matter, whatever you prefer)
- Egg roll wrappers (one 1 lb. package feeds our family of eight with leftovers)
- Vegetable oil
- little cup of water
- Optional: soy sauce, mustard, Mongolian fire oil, anything else for dipping.


Empty the coleslaw mix into a big mixing bowl. Dice the ham and toss that it in. Cut up the onion and throw that in. Mix it all together. If you like it spicy, add some Mongolian fire oil to the mix. I love this oil, I don't know why I bought it the first time, but one bottle lasts forever. It's spicy enough to add some kick and you can use as little or as much as suits you. You could also use a little cayenne pepper instead.

Mix well and put a spoonful in the middle of the egg roll wrappers.

Dip your finger in the water and dampen the edges of the top half of the wrapper. Fold the bottom up and the two sides in, to look like a yummy envelope, then roll it up towards the top, wrapping it tightly. The water will help it stick together. Put enough vegetable oil in a pan so there is about an inch and a half of oil. Heat it up...a good way to tell if it's ready is to flick some water into the pan. If it sizzles, you're good to go.
Fry the egg rolls for about 5-6 minutes on one side, then flip them over and fry the other side. Preheat your oven to 200 and transfer the cooked egg rolls onto a cookie sheet in the oven. This will keep them warm and crispy until you're done cooking. For leftovers, the best way to reheat is also in the oven, so they are nice and crispy. Use whatever you like to dip...the other day, I added some Mongolian fire oil to regular mustard and it was the bomb!
The nice thing about this recipe is that it is very flexible. Add whatever you want, experiment and enjoy!!