Recipe Archives->Vegetarian->Spring Rolls 06

Vegetarian Eggrolls

1 bag slaw mix
1 bag morningstar soy chicken strips, chopped 
1/2 c peas 
1/2 c corn kernels
1 teaspoon Chinese Five Spice
1 package large wontons
1 teaspoon low sodium soy sauce
1 tablespoon hoisen sauce
salt and pepper to taste

De-thaw Moringstar chicken overnight in the refrigerator.

Saute the slaw mix, peas, corn in oil until soft, about 10 minutes.

Add the chopped soy chicken to the vegetable mix, along with the
spices and sauces and salt and pepper. (Taste it to see if you want
to add any more)

Take one wonton at a time, and brush the edges with water.

Place 2 tbsp. the filling on one corner of the wonton wrapper. Roll
the corner over it, then fold in the side corners and roll the rest
of the way. Try to keep the rolls as tight as possible without
breaking the wrapper. 

Place a couple of the wrapped eggrolls in the hot oil (If you are
using a pan on the stove, make sure it is enough to cover the
eggrolls. If you are using a fryer, make sure you have enough oil
to cover the rolls.) Fry until golden brown. Remove from oil and
place on paper towels to drain.

Printable version: spring-rolls06.txt.