Egg Rolls

Egg Rolls (make as many or as few as you like) 1 pkg. egg roll wrappers 1 pkg. coleslaw mix (or you can shred a little cabbage and carrots) fresh parsley or cilantro, chopped (I used cilantro), optional imitation crab meat (you can also used cooked ground pork or shredded chicken) veg. oil for frying sweet n' sour sauce for dipping Place an egg roll wrapper in a diamond shape on your work surface. Wet the outer edges with a little water. Put 2 T. of the coleslaw mix about 2" from the corner facing you. Put 1-2 T. of whatever meat (if using) over the coleslaw, top with a sprinkle of parsley or cilantro. Fold the corner over the filling mixture and pull in each side corner to the middle and continue to roll up. Once you have rolled up the amount of egg rolls you are making, heat 1/2" of oil in a skillet to 350 degrees. Once the oil is heated, place a few egg rolls in the pan and fry for a minute or so per side until golden brown. Drain on a paper towel lined plate. Serve with sweet n' sour sauce.