Egg Rolls (make as many or as few as you like)

ingredients :

1 pkg. egg roll wrappers

1 pkg. coleslaw mix (or you can shred a little cabbage and carrots)

fresh parsley or cilantro, chopped (I used cilantro), optional

imitation crab meat (you can also used cooked ground pork or shredded chicken)

veg. oil for frying

sweet n' sour sauce for dipping

How to Make it :

Place an egg roll wrapper in a diamond shape on your work surface. Wet the outer edges with a little water. Put 2 T. of the coleslaw mix about 2" from the corner facing you. Put 1-2 T. of whatever meat (if using) over the coleslaw, top with a sprinkle of parsley or cilantro. Fold the corner over the filling mixture and pull in each side corner to the middle and continue to roll up. Once you have rolled up the amount of egg rolls you are making, heat 1/2" of oil in a skillet to 350 degrees. Once the oil is heated, place a few egg rolls in the pan and fry for a minute or so per side until golden brown. Drain on a paper towel lined plate. Serve with sweet n' sour sauce.

Pineapple Chicken Salad

ingredients :

2 C. cooked chicken, chopped or shredded
2 green onions, chopped
1 stalk celery, finely chopped
3/4 C. chopped pineapple (fresh or canned)
1/4 C. dried cranberries, chopped up
3 T. mayo
1/8 tsp. smoked paprika
salt and pepper to taste
flour tortillas or sandwich bread

How to Make it :

In a bowl combine the first 7 ingredients. Season with the salt and pepper to taste. Cover and place in the fridge for 1 hour before serving.