Recipe Of The Day For Friday 7/2/10- Chicken Egg Rolls

• 2 cups chicken, cooked and shredded
• 1 cup finely diced onion
• 3 garlic cloves, minced
• 2 tablespoons cooking oil
• 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
• 1 (12 ounce) bag bean sprouts
• 1 (8 ounce) can water chestnuts, diced
• 1/2 cup bottled teriyaki marinade
• 1/4 cup soy sauce
• 24 egg roll wraps
• hot oil (for frying)

DirectionsCook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.Cover and steam for 5 minutes.Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.Fry until a deep golden brown, a few at a time; drain on paper towels.