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Ingredients
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10 egg roll wrappers
12 ounces occoli slaw
6 to 8 sliced water chestnuts, chopped
1 small carrot, julienned
2 green onions, chopped
1/2 inch knob of fresh ginger, peeled and grated
1 clove garlic, minced
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Directions
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Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, combine occoli slaw, water chestnuts, carrot, green onion, ginger and garlic and mix well. Lay out your egg roll wrappers on a clean, dry surface. They should be laid out in a diamond shape. Scoop 1 to 2 tablespoons of the occoli mixture into the bottom third of the egg roll wrapper, staying an inch away from the edge. Fold the bottom of the wrapper up over the occoli mixture, as if you were folding an envelope. Fold the two sides of the wrapper over on top of the bottom fold. Roll the rest of the egg roll tightly to form a tube. Lay the egg roll seam side down on the parchment paper and repeat this process with the remaining wrappers and filling. Bake egg rolls for 15 minutes then flip them over. Bake for another 10 minutes until golden own. Makes 10 servings.
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