Ingredients:
1 lb cooked pork, shredded
6 cups shredded cabbage
1/2 cup shredded carrots
1 tablespoon minced fresh ginger
1 tablespoon chopped garlic
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil
1 (16 ounce) packages egg roll wraps
1 medium eggs, whipped
1 tablespoon water
1 -2 cup canola oil
Directions:
Cut pork into large chunks and boil till done about 15 minutes, then shred in a food processer.
Then set aside.
In a Wok or a large deep sided skillet add Garlic, Sesame oil, Olive oil, and Ginger, and saute about 1 or 2 minutes.
Now add shredded Cabbage and carrots and stir fry till almost translucent, about 5 to 10 minutes.
Stir in shredded pork and stir fry to mix about 5 more minutes, set aside.
You can now wrap your egg rolls, However; it best to let it set in the refridgerator at least 1 hr, over night is even better.
Whip 1 egg with 1 tbsp water to make an egg wash.
Now place 1 egg roll wrap on a cutting board to appear like a diamond.
Brush the top half (2 sides) with egg wash.
Place approx 2 Tbsp filling on lower half.
Fold bottom point up and over filling and tuck.
Roll about a half turn, now fold in outside corners and finish rolling to seal, to form a small log.
In a 8 inch skillet fill just over half full with canola oil, and heat to 350 F.
Place Egg rolls in hot oil turning as required till golden brown.
will hold about three at a time.
Servings: 14
Time preparation: 20 min.
Time total: 25 min.