- 1 lb. cole slaw mix
- 2 cups bean sprouts
- 1 cup onion thinly sliced
- 1 cup hoisin sauce
- 2 T chili garlic sauce
- 2 T soy sauce
- 2 t cornstarch
- Shitake mushrooms chopped (optional)
- Bamboo shoots (optional)
- 1 package egg roll wrappers
- 1T water
Preheat oven to 400 degrees. Spray baking sheet with nonstick spray.
In a large pot, place hoisin sauce, chili garlic sauce, soy sauce, and cornstarch bring to a boil. Add cole slaw mix, bean sprouts, onion, shitake mushrooms, and bamboo shoots. Simmer on medium until sauce is thick and vegetables have softened, about 10 minutes.
To make egg rolls, place 2T of filling diagonally in a wrapper. Fold the corners over the short ends. Then fold one side of the wrapper over the long end. Continue to roll the filled part toward the remaining corner to complete the roll.
Continue until all the filling is used.
Combine the egg and water in a small bowl. Brush the eggrolls with the egg wash.
Bake the eggrolls for 20 minutes.
Hot mustard dipping sauce
- 2 T dry mustard
- Add water to desired thickness.
Sweet and sour dipping sauce
Combine 1/2 cup ketchup, 3 T sugar, and 3 T water in a sauce pan. Bring to a boil.