Egg Roll

[ChefShane]

Ingredients

1 tablespoon canola oil

1 teaspoon sesame oil

1/2 bag shredded coleslaw mix

1/2 tablespoons soy sauce

1 tablespoons hoisin sauce

1 package Puff Pastry Sheets, thawed

1 egg, beaten

Directions

Heat the oven to 400 degrees F.

In a skillet over medium-high heat, heat the canola and sesame oil. Saute cabbage for about a minute, making sure to coat all pieces with oil. Add soy sauce and hoisin sauce, and saute until softer but still firm (about another minute). Take pan off of burner and put aside to cool.

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 squares, (about 5 inches each square).

Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a sushi roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg.

Bake for 20 minutes or until the pastries are golden brown.  Serve with your favorite dipping sauce.

Chef's Note:
If you don't have sesame oil, double the quantity of canola. If you don't have hoisin, double the quantity of soy sauce.
Add shredded chicken, pork, shrimp, or additional vegetables if desired. This is just the basic concept, so experiment and have fun.

[Dorothy Sassi]

Yum, this sounds fantastic! I am going to try this! We recently moved and the asian restaurant here is not that great, their egg rolls were greasy, the dumplings (with veggies) tasted like perfume.  So this is a nice treat recipe.

Thank you Chef Shane!