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.
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