Chinese Egg Rolls


  • 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)
  • 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.
  • Fold in right and left points.
  • Brush beaten egg on top point.
  • Finish rolling.
  • Set aside and repeat with remaining filling.
  • Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  • Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  • Drain on paper towels.
  • Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.