Egg Roll Salad - cooking recipe

Ingredients

1 (8 ounce) bag coleslaw mix (with carrots)
1 1 cup cooked pork (leftovers are great!) or 1 cup cooked beef (leftovers are great!)
2 tablespoons soy sauce
1 tablespoon teriyaki sauce
1 teaspoon garlic powder
10 large egg roll wraps, cut into long strips
1 green onion
sweet and sour sauce or Chinese duck sauce
4 tablespoons vegetable oil

Preparation

In large frying pan heat oil; slowly add egg roll wrappers fry until crispy set aside on paper towel to drain.
Add coleslaw mixture to frying pan then add meat and soy and teriyaki sauce and garlic powder; stir until warmed through.
Place salad into serving bowl topped with crispy egg roll wrappers and chopped green onion.
Serve warm with sweet and sour sauce or duck sauce to taste.