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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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This is one food that literally got me through summers while going to college. I worked long shifts at a job I really disliked, but the pay was good and Dalavy would bring me her egg rolls once a week. It was always the bright spot in my week! Read more ! Ingredients:
1 lb ground pork |
1/2 teas. salt |
1/2 teas. sugar |
2 t. soy sauce |
1/4 teas. pepper |
2 lb bag of shredded cabbage & carrots or coleslaw blend |
1 cup rice |
2 egg whites |
1 pkg. wonton wraps |
oil for frying |
Directions:
1. In large bowl mix together pork, salt, sugar, soy sauce, and pepper. Add in cabbage, carrots and rice.
2. Using your fingertip, wet all the edges of the egg roll wrap with egg whites. Put 1 full tablespoons of mixture on the corner of the wrap, roll up by folding the wrapper toward the center and the outside edge toward the middle. Then roll up tight.
3. Deep fry in oil until golden brown.
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