1 large onion, chopped
6 tablespoons garlic, minced
1-2 teaspoon fresh ginger
2-3 tablespoons Spicy Sweet Thai Chile Sauce
2 packages of coleslaw salad mix (shredded cabbage and carrots)
salt and pepper
25 egg roll wraps
Add onion, garlic, ginger, and season with salt and pepper.
Stir in the chile sauce and coat all ingredients well.
Remove from heat and stir in coleslaw mix.
Drain this mixture VERY WELL. As Riff says, "moisture is you enemy in this recipe."
Place in a colander with a plate on top and a weight to press out the liquid.
Stir occasionally in the colander to release additional moisture and allow to cool completely.
To wrap the egg rolls, lay the wrapper so that one point is towards you.
Put about about 3 tablespoons of mixture across the wrapper.
At this point, you may want to add a bit of cilantro, green onion, chopped hot pepper, if desired...make it your own.
Fold the point that is pointing at you up over the mixture.
Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
Moisten the last point and finish the roll.
(At this point, you may freeze individually on a cookie sheet covered with plastic wrap, then place in freezer bags.)
To cook immediately, place in hot fryer (350 degrees) and cook until golden.
You may have to rotate the egg rolls to brown all sides in the fryer.
Enjoy with Sweet and Sour Sauce and/or Soy Sauce. (Makes 24-25 egg rolls