Chicken Egg Rolls

Ingredients

24 egg rolls (change servings and units) 

2 cups chicken, cooked and shredded 
1 cup finely diced onion 
3 garlic cloves, minced 
2 tablespoons cooking oil 
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots 
1 (12 ounce) bag bean sprouts 
1 (8 ounce) can water chestnuts, diced 
1/2 cup bottled teriyaki marinade 
1/4 cup soy sauce 
24 egg roll wraps 
hot oil (for frying)

Method:

Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
Cover and steam for 5 minutes.
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown, a few at a time; drain on paper towels.