CHINESE EGG ROLLS

CHINESE EGG ROLLS


12 egg roll wraps
½ to 1-lb. ground pork (or chicken or beef)
2 tsp. chopped fresh ginger
2 garlic cloves, minced
1 tsp. salt
1 tsp. sugar
¼ cup soy sauce
1 tsp. sesame oil
1 (16-oz.) bag shredded cabbage and carrot coleslaw (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 a 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 Tbsp. pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling in center of egg roll wrapper.
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 a large frying pan to very hot (350 degrees.
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, hosin sauce or jalapeno pepper jelly.