INGREDIENTS
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- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
INSTRUCTIONS
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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.
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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.
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Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
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Stir in the soy sauce and sesame oil, then remove from heat.
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Spoon approximately 2-3 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.
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Pour 2-3 inches of oil into a deep pot.
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Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
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Drain on paper towels, then serve with dipping sauce of your choice.