Prep Time: 12 Minutes
Cook Time: 6 Minutes
Serves: 6 People
•10 ounces shredded cabbage 3-4 loosely packed cups, a bag of pre-shredded cole slaw mix works here
•1/2 cup shredded carrot
•1/2 cup finely diced green onions without the whites
•1 teaspoon freshly grated ginger
•1 clove fresh garlic
•1/2 pound ground pork
•1/2 teaspoon salt
•dash black pepper
•2 Tablespoons soy sauce mixed with 1 tablespoon water
•1 package egg roll wrappers found the produce department
•oil for frying I prefer refined coconut oil
1.Finely grate the ginger and garlic on a box grater. If you don't have a box grater, just chop it as finely as you can.
2.Heat a skillet over medium-high heat. Add 1 tablespoon of vegetable oil and cook the ground pork until no pink remains, breaking any large chunks. Season with half the salt and a dash of pepper. Remove from the skillet and set aside.
3.In the same skillet, add another tablespoon of oil and heat over medium high.
4.Add in the ginger and garlic. Cook 30 seconds then add the cabbage, carrots, and onions and toss well.
5.Add the remaining salt and dash of pepper.
6.Sauté 5-7 minutes just until the vegetables soften slightly. Add the pork back in.
7.Add the soy sauce and water mixture, tossing well.
8.Cook until the liquid evaporates, just a minute or two more.
9.Remove from heat and cool slightly.
10.Once the filling is cool enough to handle, start forming your egg rolls.
11.Using one wonton wrapper at a time, lay it in front of you in a diamond shape with a point toward you. Add about 3 tablespoons of filling to the center and roll up the point closest to you. Tuck in the sides as you continue to roll to the other point.
12.Seal the open edge by rubbing water on the inside of the seam with your fingers.
13.Bring 3 inches of oil to 375 degrees in a medium pot. Cook the egg rolls a few at a time, turning frequently until evenly golden-about 6-7 minutes each.
14.Drain on paper towels. Serve hot with sweet and sour sauce, spicy mustard, or Duck sauce.
15.Makes 14-16 egg rolls