No Cabbage-Chopping-Require Egg-Rolls

1 pkg egg rolls wrappers
2 pkgs coleslaw mix (shredded cabbage, carrot and red cabbage)
1 pkgs bean spouts
1 tsp salt
1 tsp pepper
2 T soy sauce or teriyaki sauce
1 tsp sugar
2 T water (for sealing the edge)
Vegetable oil for deep-frying

Cook coleslaw and bean spouts with 2 tablespoons of vegetable oil for 2 minutes.

Turn off heat. Add all the other ingredients (except vegetable oil) into the vegetable and mix well.

Let vegetable mixture cool in the fridge for at least 30 minutes.

Wrap the mixture with egg-roll wrappers (wrapping directions is on the back of the package). Use water to seal the edge.

Deep fried in hot vegetable oil until golden brown. Serve hot!

*You can also put ground chicken, ground pork or shrimp into the vegetable mixture.

*You can freeze the uncooked egg rolls for up to 2 weeks. No need to threw them before frying.