• prep: 15 min
• cook: 10 min
• total: 25 min

servings:

Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas

• 1 pound lean ground chicken
• 1-1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 2 tablespoons reduced-sodium soy sauce
• 1 package (14 ounces) coleslaw mix
• 1 tablespoon sesame oil
• 3 cups hot cooked brown rice
• 1/2 cup sweet-and-sour sauce
• Wonton strips, optional

Click Here For Step-By-Step Instructions