Ingredients

The following ingredients have 4 Servings
  • 3/4 pound ground pork (, could use 1 pound)
  • 2 teaspoons freshly minced ginger
  • 1 teaspoon freshly minced garlic
  • 3-4 cups coleslaw mix
  • 3-4 green onions (, sliced)
  • 1 Tablespoon soy sauce
  • 12 egg roll wrappers
  • 1 egg (, beaten)
  • Oil (, for frying)
  • Sweet and sour sauce (, for serving)

Instruction

  • In a large skillet, cook the pork over medium heat, breaking up with a spoon, until lightly browned and cooked through.
  • Stir in the ginger, garlic, coleslaw, and green onions. Cook 3 minutes, or until cabbage is wilted.
  • Stir in the soy sauce and remove from heat. Transfer to a bowl and let cool. I like to refrigerate about 10 minutes, so the meat doesn't make the wrappers too soft when rolling.
  • Spoon about 1/4 cup filling onto the bottom corner of an egg roll wrapper. Fold in the 2 corners and then roll like a burrito, until it looks like an envelope. Brush the top triangle with the egg. Continue rolling and seal. Repeat with remaining filling and wrappers. I like to keep a damp paper towel over the top of the wrappers while rolling, so they don't dry out.
  • In a skillet, heat 1-inch of oil to 350°F. Place 4 to 5 egg rolls in the oil at a time. Fry until browned, flipping occasionally. Turn down the heat if they are browning too fast.
  • Place egg rolls on a paper towel-lined plate. Let cool slightly. Enjoy warm with sweet and sour sauce.