Ingredients

Start to finish: 30 minutes

3/4 pound deli sliced ham
2 cups coleslaw mix (shredded cabbage, carrots and other vegetables)
1 cup mung bean sprouts
4 scallions, thinly sliced
1/3 cup fish sauce
Twenty 6-inch square wonton wrappers (sometimes called egg roll wrappers)
1 egg, beaten
2 to 4 cups canola oil
Bottled duck sauce, to serve

Directions

Preheat oven to 200 F. To make the filling, place the ham in a food processor and pulse until it is coarsely ground. Alternatively, use a knife to finely chop it. Transfer the ham to a medium bowl.

Add the coleslaw mix, sprouts, scallions and fish sauce. Toss to mix well.

Set a wonton wrapper flat on the counter, with one of the corners pointed toward you. Place about 2 tablespoons of the filling across the center of the wonton (between the 9 o'clock and 3 o'clock positions).

Use a pastry brush to lightly brush the edges of the wonton with egg. Fold the corner of the wrapper closest to you (the 6 o'clock position) over the filling, gently tucking the corner under the filling.

Fold both side corners over the center, then roll the entire thing away from you, creating a tight cylinder. Set aside and repeat with remaining ingredients.

Once all the rolls are formed, add about 1 inch of oil to a large, deep saucepan. Heat the oil over medium until it reaches 350 F (use a clip-on or instant read thermometer).

Use a slotted spoon to carefully lower 3 or 4 egg rolls at a time into the oil, frying for about 2 minutes, turning as needed, until crispy and lightly browned. Transfer the rolls to a paper towel-lined plate to drain. Repeat with remaining rolls.

Once the cooked rolls have drained, transfer them to a clean ovenproof plate and place in the oven to keep warm while the remaining rolls cook. Serve hot with duck sauce. Makes 20 egg rolls.