Quick 'n Easy Vegetable Egg Rolls
Serves: Makes about 8 egg rolls, but recipe easily doubles
For the Egg Rolls
  • 1 tablespoon vegetable oil, plus another 2 cups for frying
  • 1 package (8 ounces) coleslaw mix
  • Salt
  • ¼ cup thinly sliced scallions
  • 2 tablespoons smooth peanut butter
  • 8 egg-roll wrappers
For the Lime-Ginger Dipping Sauce, makes about ⅓ cup
  • 2 tablespoons each: Asian fish sauce and lime juice
  • 1 tablespoon each: sugar and water
  • ½ teaspoon each: ground ginger and hot red pepper flakes
  1. Heat the 1 tablespoon of oil in a medium skillet until it starts to shimmer. Add coleslaw mix; stir-fry, seasoning lightly with salt, until just wilted, 1 to 2 minutes. Pour mixture into a medium bowl; stir in scallions and peanut butter until evenly distributed.
  2. Place an egg-roll wrapper on a work surface, one of the point ends facing you. Place a generous 2 tablespoons of filling just below center, forming it into a log. Fold in both sides of the wrapper over filling. Starting at end closest to you, fold wrapper over filling, then roll it as tightly as you can; moisten wrapper end with wet fingertips and press it to the roll to seal.
  3. Heat oil in a large saucepan or small Dutch oven to 300 degrees. Fry egg rolls, 4 at a time and turning once, until fried through, but still blond, about 2 minutes. Drain on a wire rack until ready to serve. (Par-fried egg rolls can wrapped and refrigerated for several days.)
  4. About twenty minutes before serving, heat oil again, this time to 375 degrees. Cook egg rolls, 4 at a time and turning once, until crisp and golden brown, about 2 minutes. Serve with your favorite dipping sauce or Lime-Ginger Dipping Sauce.
  5. For the sauce: Mix all ingredients in a small bowl and serve.
For added flavor and a great look, halve the egg rolls diagonally and dip each cut end into 2 tablespoons minced fresh cilantro.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/quick-n-easy-vegetable-egg-rolls/