Chinese Egg Rolls
- 12 egg roll wraps
- 1/2 to 1 lb. pork or chicken
- 2 tsp. chopped fresh ginger
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 cup soy sauce
- 1 tsp. sesame oil
- 16 oz. bag shredded cabbage and carrot coleslaw mix
- 4 green onions, sliced
- 1 egg beaten with 1 tsp. water
- oil (for frying)
Preparation time 30mins
Cooking time 35mins
Brown pork or chicken with ginger and garlic in pan; drain off any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to meat mixture and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir weill. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tbsp. meat mixture in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Set aside and repeat with remaining filling.
Heat 2 to 3" oil in large frying pan to very hot (350 degrees).
Fry a few egg rolls in the pan at a time, 2 to 3 minutes per side.
Drain on paper towels.
Serve with your favorite dipping sauce.