Egg Rolls

These egg rolls are really delicious, but they do take a bit of time to assemble. If you want to save some time, you can use a bag of pre-shredded coleslaw mix instead. Just make sure the carrots are finely shredded, or they will poke through the egg roll wrappers. 

Ingredients

1 lb. ground pork or chicken (we use spicy pork)
3 to 4 cups cabbage, chopped
1/2 cup carrots, shredded
1 onion, chopped fine
3 cloves garlic, minced
1 to 2 tsp. ginger
1/2 tsp. salt
1 to 2 tsp. garlic powder
2 Tbsp. soy sauce
water or 1 egg, beaten
1 pkg. egg roll wrappers
vegetable oil for frying

Directions 

In a large cast iron skillet, cook the ground pork, onions until lightly browned. Drain off the grease.

Add cabbage, and carrots and cook down until the vegetables are tender.

Stir in ginger, salt, garlic powder and soy sauce.

Pour some water in a small bowl. Or beat an egg until frothy.  This is the glue to hold the egg roll wrapper together.

Lay out one egg roll skin. Have a corner of the egg roll pointed toward you. Dip your finger or a pastry brush in the water or beaten egg. Rub the liquid around the inside edge of the egg rolls. This will act as a glue to hold the egg rolls together.

Place about 2 tablespoonfuls to 1/4 cup of  the pork vegetable mixture on egg roll paper. Fold the left and right corners toward the center. Fold up the bottom corner and continue to roll.  

You can either preheat the oven to 350° and bake the egg rolls 20 to 30 minutes or until golden brown. Or you can heat up some oil in a deep fryer to 350° and fry 2 to 4 egg rolls at a time. Turn them occasionally for 2-3 minutes until golden brown. Drain on paper towels. 

Serve with egg roll sauce or soy sauce, or your favorite sauce.