Redneck Egg Rolls

Glynda King


I've vamped up your traditional egg roll :) These are so good!

☆☆☆☆☆ 0 votes
20 Min
10 Min
Deep Fry


1 pkg
egg roll wrappers (10-16 oz pack)
1 lb
sliced thin beef steak (dice into 1 inch pieces)
1 bag(s)
(10-16 oz) slaw mix (i use regular, not angel hair)
3 clove
diced garlic ( you can use minced garlic also 1 tablespoon))
1/4 c
worcestershire sauce
1/4 c
soy sauce,( i use low sodium)
1 medium
diced onion
1 tsp
1 c
water (for dipping your finger in to seal the egg rolls)
6 c
vegetable oil ( i use a deep fryer, but you can use a medium-large pot also) adjust your oil according to the size of your pot, you want it to cover the egg rolls completley you can judge how much you will need


1In frying pan,add beef, garlic, salt, and onion and cook for about 4 mins on medium high. Then add coleslaw mix,Worcestershire and soy sauce to the pan with the beef and onions. Give it a good toss and cook for about another 10 mins covered. (the slaw will be wilted when done)
2After mixture is done, put 2 tablespoons of mixture on the edge of egg roll wrapper leaving about a 1/2 inch of the edge clear. next dip your finger in water and go around the outer edge of the egg roll wrapper, next fold top and bottom of the egg roll wrapper just barely over the mixture and roll. I like to go ahead and make them all, then fry them (make sure grease is very hot) in batches of 5 for about 3-5 mins until golden brown. I usually have to adjust my temperature towards the last of the egg rolls to keep them from burning. I let them cool on a cookie rack so they will stay crispy. Enjoy! :)

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Beef
Regional Style: Chinese
Other Tags: Quick & Easy, For Kids