Ingredients
2tspvegetable oil
¾lbground pork
salt and pepper,to taste
1tspgarlic,minced
1tspginger,minced
3cupscoleslaw mix
¼cupgreen onions,sliced
1tbspsoy sauce
1tspsesame oil,toasted
12egg roll wrappers
1egg,beaten
oil,for frying
Preparation
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook for about 3 to 4 minutes or until cabbage is wilted.
Stir in the soy sauce and sesame oil, then remove from heat.
Spoon approximately 2 to 3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2 to 3 inches of oil into a deep pot.
Heat the oil to 350 degrees F. Fry 3 to 4 egg rolls at a time, turning occasionally, for about 3 to 5 minutes or until browned all over.
Drain on paper towels, then serve with dipping sauce of your choice.
