CHINESE EGG ROLLS

Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

CHINESE EGG ROLLS

INGREDIENTS 
  1. 12 egg roll wraps
  2. 1⁄2-1 lb ground pork (or chicken or beef)
  3. 2 teaspoons chopped fresh ginger
  4. 2 garlic cloves, minced
  5. 1 teaspoon salt
  6. 1 teaspoon sugar
  7. 1⁄4 cup soy sauce
  8. 1 teaspoon sesame oil
  9. 1 (16 ounce) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
  10. 4 green onions, sliced
  11. 1 egg, beaten with
  12. 1 teaspoon water
  13. oil (for frying)

DIRECTIONS
  • Brown pork with ginger and garlic in pan; drain any grease.
  • Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  • In large bowl combine cabbage mix and green onions.
  • Pour hot meat over vegetables and stir well. Let cool slightly.
  • Lay wrap in front of you so that it looks like a diamond.
  • Place 3 tablespoons pork filling in center of egg roll wrapper.
  • Fold bottom point up over filling and roll once.