Recipe

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• 12 egg roll wraps
• 1/2-1 lb ground pork (or chicken or beef)
• 2 tsp chopped fresh ginger
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup soy sauce
• 1 tsp sesame oil
• 1 (16 oz) bag shredded cabbage and carrot coleslaw mix ( not quite the whole bag)
• 4 green onions, sliced
• 1 egg, beaten with
• 1 tsp water
• oil (for frying )

• 1 Brown pork with ginger and garlic in pan; drain any grease.
• 2 Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• 3 In large bowl combine cabbage mix and green onions.
• 4 Pour hot meat over vegetables and stir well. Let cool slightly.
• 5 Lay wrap in front of you so that it looks like a diamond.
• 6 Place 3 tablespoons pork filling in center of egg roll wrapper.
• 7 Fold bottom point up over filling and roll once.
• 8 Fold in right and left points.
• 9 Brush beaten egg on top point.
• 10 Finish rolling.
• 11 Set aside and repeat with remaining filling.
• 12 Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• 13 Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• 14 Drain on paper towels.
• 15 Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.