Photo by Gwénaël Le Vot
Makes 40
2 tablespoons olive oil
½ cup chopped green onions
1 large garlic clove, minced
1 cup cooked, shredded chicken*
1 teaspoon grated ginger
1 16-ounce bag coleslaw mix with carrots
¼ cup teriyaki sauce
2 tablespoons soy sauce
4 ounces canned water chestnuts, chopped
40 wonton wrappers
Vegetable oil for frying
Sweet-and-sour sauce or Thai sweet chili sauce, store-bought, for dipping
In a large skillet, over medium heat, heat oil. Saute onions until soft, 1–2 minutes; add garlic, and cook 1 minute longer. Lower heat to medium-low. Add chicken, ginger, coleslaw, teriyaki sauce and soy sauce. Mix well; cover and cook 5 minutes. Remove from heat, and stir in water chestnuts. Drain, and let cool to room temperature.
On a clean, dry surface, using one wonton wrapper at a time, place 1 tablespoon of filling on wrapper. Roll up, tucking in sides and sealing the open edge by brushing with a little cold water. Set aside on a parchment-lined platter.
In a deep skillet or Dutch oven over medium heat, heat 2 inches of vegetable oil. In small batches, fry egg rolls until they are a deep, golden brown, less than 1 minute. (These will brown very quickly, so monitor closely.) Drain on a paper-towel-lined platter. Serve with dipping sauce.
* This recipe can also be made with cooked pork, beef or shrimp. For a vegetarian version, simply omit the meat.
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Recipe tip
How to roll egg rolls – Position the wonton wrapper with corners pointing north (top), south (bottom), east (right) and west (left). Place filling in the middle of wrapper. Fold bottom up and over, and tuck under filling. Fold right side over, then fold left side over. Roll upwards tightly. Brush top corner with cold water, then finish rolling upwards completely. Place, seam side down, on parchment-lined platter or baking sheet.