easy chinese egg rolls

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lb
ground pork
1 sm
onion, chopped fine
5 c
packaged cabbage/coleslaw mix
1 Tbsp
oyster sauce
1 tsp
ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15
egg roll wraps
1 qt
oil, for frying
3 clove
garlic finely minced, or 1 tsp. garlic powder
2
eggs, scrambled and mashed up, optoinal

Instructions

1
In a little bit of oil, saute onions until tender.
2
Then add pork and saute until browned or done.
3
Add garlic, ginger, salt, and pepper and mix well letting the flavors settle. Add oyster sauce and mix again.
4
Then add cabbage
5
Cook for about 3-5 minutes according to your desired “crunch factor.”
6
Fill egg roll wraps by starting with the corner closest to you and adding about 2 Tbsp of filling
7
Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner.
9
Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.