Easy Egg Rolls

Easy Egg Rolls

1 pound ground beef, cooked and drained (or chicken or pork)
1 package (16 ounces) coleslaw mix
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 scallions- chopped
15 egg roll wrappers (1 pkg)
1 tablespoon cornstarch
Vegetable oil for frying

Directions:
In a bowl, combine the first seven ingredients. Place a heaping tablespoonful of meat mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling.
In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
(Chicken is my favorite)