Ingredients
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12 egg roll wraps
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1/2-1 lb ground pork (or chicken or beef)
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2 teaspoons chopped fresh ginger
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2 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon sugar
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1/4 cup soy sauce
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1 teaspoon sesame oil
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1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
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4 green onions, sliced
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1 teaspoon water
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oil (for frying)
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1 egg, beaten with
Instructions
- Brown pork with ginger and garlic in pan; drain any grease.
- Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
- In large bowl combine cabbage mix and green onions.
- Pour hot meat over vegetables and stir well. Let cool slightly.
- Lay wrap in front of you so that it looks like a diamond.
- Place 3 tablespoons pork filling in center of egg roll wrapper.
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling.
- Set aside and repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to very hot (350ºF).
- Fry a few egg rolls in pan at a time, 2-3 minutes per side.
- Drain on paper towels.
- Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.