HOMEMADE EGG ROLLS

3/4 pound ground pork

3 cups coleslaw mix

12 egg roll wraps

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1/4 cup green onion

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 egg, beaten
(egg wash)

2 teaspoons vegetable oil

Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the pork with a spatula, until the meat is browned and cooked through. Add the garlic and ginger, then cook for 30 seconds. Stir in the coleslaw mix and green onions. Cook until the cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrap as you go. Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over (approximately 3-5 minutes). Drain on paper towels, then serve with a dipping sauce of your choice.