Chinese Egg Rolls

This was my first successful attempt at making egg rolls. Tried it the first night and liked it so well I made it again the next night for guests. The next morning everyone was asking if there were any left over. One of the things I liked the best is how easy they are. They don't get soggy like other recipes I have tried. Will be making these again and again.

Chinese Egg Rolls

Yield: 12 eggrolls

Ingredients:

• 12 egg roll wraps
• 1/2-1 lb ground pork (or chicken or beef)
• 2 teaspoons chopped fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup soy sauce
• 1 teaspoon sesame oil
• 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
• 4 green onions, sliced
• 1 egg, beaten with
• 1 teaspoon water
• oil (for frying)

Instructions:

1. Brown pork with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

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