Ingredients
1 pkg egg roll wrappers (10-16 oz pack)
1 lb sliced thin beef steak (dice into 1 inch pieces)
1 bag (10-16 oz) slaw mix (I use regular, not angel hair)
3 clove diced garlic (you can use minced garlic also 1 Tablespoon)
1/4 c Worcestershire sauce
1/4 c soy sauce (I use low sodium)
1 md onion, diced
1 tsp salt
1 c water (for dipping your finger in to seal the egg rolls)
6 c vegetable oil (adjust your oil according to the size of your pot; you want it to cover the egg rolls completely)
Directions
Test Kitchen Tips: We used thinly sliced stir-fry beef found in the meat department, but you can slice your own.
1. In a frying pan, add beef, garlic, salt, and onion. Cook for about 4 mins on medium-high.
2. Then add coleslaw mix, Worcestershire, and soy sauce to the pan with the beef and onions.
3. Give it a good toss and cook for about another 10 mins covered. (The slaw will be wilted when done.)
4. After the mixture is done, put 2 tablespoons of mixture on the edge of the egg roll wrapper leaving about a 1/2 inch of the edge clear.
5. Dip your finger in water and go around the outer edge of the egg roll wrapper. Next, fold the top and bottom of the egg roll wrapper just barely over the mixture and roll.
6. I like to go ahead and make them all. Then fry them (make sure the grease is very hot) in batches of 5 for about 3-5 mins until golden brown. I usually have to adjust my temperature towards the last of the egg rolls to keep them from burning. I let them cool on a cookie rack so they will stay crispy. Enjoy! 🙂
