Egg Rolls

Ingredients

• 1/2 lb. ground meat (beef, pork, venison)
• 1 Tbsp. soy sauce
• 1/4 tsp. salt
• 1 tsp. cornstarch
• 1 bag coleslaw mix
• 1/2 cup bamboo shoots, chopped
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• 1 tsp. salt
• 1 1/2 tsp. sugar
• 1/4 tsp. pepper
• 3 Tbsp. soy sauce
• 3 Tbsp. cornstarch
• 1 Tbsp. sesame oil
• 1 package egg roll skins

Directions

Marinate meat in 1 Tbsp. soy sauce, salt & cornstarch. After 15 minutes, brown meat and drain. Boil coleslaw mix for 2 minutes. Drain and cover with cool water for 15 minutes. Stir-fry coleslaw and bamboo shoots for about 5 minutes. Add salt, sugar, pepper, soy sauce, cornstarch and ground meat. Remove from heat. Add sesame oil. Mix 2 Tbsp. flour with enough water to make a paste. Set aside. Place one egg roll skin on a flat surface with one edge pointing toward you. Place one heaping tablespoon of coleslaw and meat mixture about 1/3 of the way away from you. Fold corner toward you over mix. Fold right and left corners over and roll towards far corner. Place a small amount of paste on far corner and roll over to seal. Deep fry until golden brown, about 3 minutes. Place on paper towel to drain.

By Robin from Washington, IA