Easy Egg Rolls (Two Cooking Methods) - cooking recipe

Ingredients

1 (16 ounce) package shredded coleslaw mix
1 cup chopped cooked meat, poultry or 1 cup shrimp
1 1/2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 (16 ounce) package egg roll wraps
vegetable oil (for frying) or cooking spray, for optional baking method

Preparation

Stir together the first 6 ingredients.
Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal.
Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately.
Baking Method: Preheat oven 425 degrees. Spray each roll, front and back, with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.