I HAD SOME LEFT OVER CASSAULET PORK AND SOME COLE SLAW MIX THAT NEEDED TO BE EATEN AND I THOUGHT EGG ROLLS.
Leftover pork, shredded
Bag of prepared coleslaw mix
2 tsp minced garlic
1/4 c Kraft Lite Asian Toasted Sesame Dressing
2 Tbsp Soy Sauce
20 egg roll wrappers
Coat a large skillet with non-stick cooking spray. Cook coleslaw over medium heat until tender crisp – just a few minutes, add leftover pork dish, garlic, dressing and soy sauce and heat through.
Place a large scoop of the mixture in the center of each egg roll wrapper and roll up.
Place egg rolls on a foil lined baking sheet that has been coated with non-stick cooking spray. Lightly coat the egg rolls with non-stick cooking spray. Bake in 350 F oven for 15-20 minutes until golden brown.