Egg Rolls


1 pound of ground beef
1 pound of coleslaw mix with carrots
1 medium onion chopped
1 tsp garlic powder
1 TBS soy sauce
1 tsp Worcestershire sauce
Egg Wash
1 egg mixed with 1 TBS of liquid (I used cream)
1 package of egg roll wraps*

Brown the ground beef and chopped onion. In large bowl, combine all ingredients for the filling. (Do not add the egg wash mixture.) Mix thoroughly. 

Position egg roll wrap on point (points facing up, down, and to the sides). Place 2 or 3 TBS of filling in the center of the wrap. Coat all edges with the egg wash. Fold bottom point up and over the filling. Then fold sides in and press edges to seal. If using 2 or 3 TBS, fold top point over and seal edges. Should look like an envelope as in the photo above. If using 1 TBS, roll the wrap up and press the edges to seal.  Should be a narrow roll. 

Fry until golden brown. Place on cooling racks or on paper towels. Serve immediately or freeze in wax paper & aluminum foil/freezer bags. 

* 2 or 3 packages if you use 1 TBS of filling instead of 2 or 3 as I do.