Easy Veggie Egg Rolls

After making the baked crab rangoons I had over half a package of wonton wrappers left. I couldn't decide what to do with them. Well tonight, we decided to whip up some yummy football food to eat while watching the games today. Mom made chili and nachos, so I decided to make some mini egg rolls. I didn't want to add any meat since we already had beef in the chili and chicken on the nachos; so I decided to make them vegetables only. This recipe is so easy, but you do have to roll them which takes some time.

Veggie Egg Rolls

1/2 Package of wonton wrappers (I had the small square ones, so I made miniature egg rolls, but you could make regular sized ones if you get the larger wonton wrappers)
1 cup coleslaw mix (or you could use shredded cabbage)- DO NOT get coleslaw that has the sauce, the mix is a bag of shredded cabbage with carrot
1 carrot, shredded
3/4 tsp ginger, finely minced (we had the ginger paste in the tube, so that is what I used)
Oil for frying

1. If you decide to fry these, bring oil up to approx 350F, or preheat oven to 350F.
2. In a medium sized bowl, combine coleslaw mix, carrot, and ginger and stir to combine.
3. Put a small amount (make sure not to overstuff) of the mixture at the tip of the wonton wrapper that is closest to you. Roll tip over filling and then fold to side corners in. Continue to roll tightly. Seal the edge with water.
4. If baking, place on baking sheet that is sprayed with nonstick spray. Spray tops of rolls with spray. If frying, place a few in the oil at a time- be sure not to overcrowd as each roll you add will decrease the temperature of the oil. Cook until browned.

That's it! It is so easy, and they were so delicious!