{Mom's famous egg rolls}

So many people ask us for this recipe but it's one that our family has been doing for so long we don't use a recipe. It's more like open this dump it in, pour some of this, add this, etc. Well last night I went to my Mom's house to help her make egg rolls and we decided to measure things and take pictures so that now we will be able to tell people the recipe. This recipe makes 48 egg rolls so make sure you have a big party or take some to your neighbor's I promise they will love you. They really are very easy to make so don't let them intimidate you. I am all about easy and these are easy I promise. Here is what you will need:

1 bag bean sprouts
2 bags cole slaw mix (or 3 bags cole slaw 2 bags bean sprouts)
3 chicken breasts boiled and diced (if you are in a hurry canned chicken will work)
1/4 cup soy sauce
1/4 cup sugar
1 tsp salt
4 packages egg roll wraps
oil for frying the egg rolls
You can find the bean sprouts and cole slaw mix in the produce section.
Dump the bean sprouts and cole slaw mix into a large bowl. Add sugar, salt, and soy sauce then mix thoroughly. (my mom added a fresh veggie mix to this recipe but it is optional and we don't normally add it)
Boil your chicken and then dice it up in small pieces.
If you are in a hurry you can use canned chicken just make sure to dice it up. Add the chicken to the cole slaw mixture and give it a toss. It will seem dry to you but let it sit about 15 minutes tossing every few minutes. The mixture will sweat and you will have liquid in the bottom of your bowl so as you are making the egg rolls continue to toss it around every so often. This would be a good time to heat up your oil. Pour enough oil in the pan to cover half the egg roll.
Open all of your egg roll wraps and set them where you will be rolling your egg rolls.
Grab a bowl of water, you will need this to wrap the egg rolls. Bring the water, egg roll wraps, and filling to the table.

Dip your fingers in the water and shake off the excess water, now run your fingers along all four sides of the egg roll wraps. Be careful not to use to much water or they will pop when you put them in the oil. Use just enough water to make them sticky.

Place a small amount of the coleslaw mixture in the corner of the wrap. Be careful not to add to much or the wrapper will break.

Fold the bottom over the mixture and pinch the bottom two edges to seal them together.

Now take the left side and fold it over the middle.

Do the same to the right.

Now roll it up like a burrito.

Fry them in the pan until the are a golden brown on medium high heat. Then flip them over and do the other side.

When you take them out of the oil we like to lay them on a slant so that the excess oil can drain out.

We like to eat them with sweet and sour sauce and this is our favorite recipe and again it is very easy.

2 Tbsp cornstarch

1/2 cup sugar

1/4 white vinegar

1/4 cup pineapple juice

2 tsp soy sauce

1/4 cup water

red food coloring ( use as much or as little as you like or until you get the desired color)

Combine all ingredients in a sauce pan bring to a boil then simmer for 5 minutes.

Enjoy!