Easy Chicken Egg Rolls - Khyle & Seth

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

Directions:
1. Cook onion and garlic in the 2 T. cooking oil until the onions are tender but not browned.
2. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
3. Cover and steam for 5 minutes.
4.  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.
5. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
6. 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.
7. Place in oil and brown them. They only need to brown, not cook.