Egg Rolls with Apricot Dip
4 tbsp. margarine
1 cup onion, chopped
1/2 lb. ground meat
12 oz. bag broccoli slaw
2 tbsp. ketchup
2 tsp. chili powder
16 egg roll wrappers
2/3 cup apricot preserves
3 tbsp. lime juice
cayenne pepper to taste
In a large skillet, melt 2 tbsp. of margarine and cook onion with meat.  Brown and crumble until done, about 5 minutes.  Add broccoli slaw and cook about 4 minutes.  Stir in ketchup and chili powder.  Cook 2 minutes or until vegetables are tender; cool slightly.  Melt remaining margarine.  For each egg roll, arrage wrapper with corner facing you; spoon 1/4 cup mixture onto center of wrapper.  Lightly brush edges of wrapper with margarine.  Fold bottom corner up and over filling, then fold in sides, and roll tightly.  Repeat with remaining egg rolls.  Place seam side down on large baking sheet.  Bake at 425 for 10 minutes or until golden.  Meanwhile, in a small bowl, combine preserves, lime juice, and cayenne pepper to taste.  Serve with egg rolls.
Source: From Omaha World Herald
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