* 1 pound ground pork or beef (I used pork)
* 1 teaspoon ground ginger
* 2 cloves minced garlic , or 2 tsp. garlic powder
* 2 cups shredded cabbage
* 1/2 cup shredded carrots (I just bought the coleslaw mix that was cabbage and carrots combined)
* 1 package 6 inch square egg roll wrappers (approx. 20)
* 1 quart vegetable oil for frying
* 1/4 pound bean sprouts (optional)
* 1/4 cup water for sealing your wrappers
I had the hardest time finding these egg roll wraps. I eventually found these in the organic refrigerated section of Krogers. I felt like I won the lottery when I found them.
Sprinkle ground pork or beef with ginger and minced garlic or garlic powder while browning in a skillet or wok. Heat the mixture, stirring occasionally, until meat is cooked through and no longer pink. Drain. Combine the cabbage, carrots and optional bean sprouts with the meat in the skillet and cook on medium heat for 3 to 5 minutes. The veggies should be wilted but not completely cooked.
Spoon the filling diagonally across the center of an egg roll wrapper.
Then fold the lower corner upward over the filling mixture.
Fold the left and right sides of the wrapper inward over the filling. Dip your fingers in a cup of water then moisten the edges of the flaps and gently press them in place.
Roll the wrapper until it meets the top triangle, using water to fold the top flap in. This is what the egg roll looks like all folded up.
I ended up pre-making 16 of them. I made 8 to eat right away and froze the other 8 for a later date. I didn't cook them in the oil before I freezed them, that way I can just thaw them and they will not be mushy.
Heat the vegetable oil (I only used about 2 inches of oil, not the full quart since I only cooked half of them) in another skillet on medium high heat then fry the egg rolls, turning occasionally, until they are golden brown.
Drain them on paper towels or a rack and serve with soy sauce, duck sauce, or spicy mustard. Hope you enjoy!