INGREDIENTS
6 large squares
egg roll wrappers
4 cups
coleslaw mix
4 ozs
shrimp
1/2 cup
canned water chestnuts
1/4 cup
bean sprouts
2
scallions
1 stalk
celery
2 tbsps
light soy sauce
1 tsp
garlic
1/4 tsp
ground ginger
1/8 tsp
salt
1 dash
pepper
1 serving
hot sauce