Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.
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) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
DIRECTIONS
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.
Full Reading: https://www.geniuskitchen.com/recipe/chinese-egg-rolls-134053?photo=327698
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) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
DIRECTIONS
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.
Full Reading: https://www.geniuskitchen.com/recipe/chinese-egg-rolls-134053?photo=327698
