Into a pan over medium heat, add
Ground Beef (1 lb)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Cook until beef is browned, breaking up with a spoon as you go. Drain the fat, reserving 1 tablespoon.
Coleslaw Mix (1 bag)
. Mix well and adjust seasonings to taste. Cover and cook for 6 minutes, then set aside to cool completely.
Place a couple tablespoons of filling into the center of each of the
Egg Roll Wrappers (1 pckg)
. Wet your fingers and rub the edge of the wrapper. Fold one side in towards the center.
Bring the two outer edges in, like an envelope. Dampen the folds to help them stick.
Wet the top of the wrapper, then roll it up. Repeat with remaining egg rolls.
Into a skillet, add
Cooking Oil (2 cups)
. Heat oil to 315 degrees F (157 degrees C). Place egg rolls in fold side down and cook until golden brown on both sides. You may need to flip them.
Transfer finished egg rolls to a wire rack to drain excess oil before serving.