Egg Rolls

Ingredients

• 1 pound ground pork
• 1 tablespoon fresh ginger grated
• 1 clove garlic minced
• 1 teaspoon onion powder
• 1/4 teaspoon Chinese 5 spice(optional)
• 1 tablespoon soy sauce
• 2 1/2 cups packaged fresh coleslaw(or 2 1/2 cups finely chopped cabbage & shredded carrots)
• 12 egg roll wrappers (6 inch square)
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart canola oil for frying

Sesame Sauce

• 2 teaspoons olive oil
• 1 clove garlic
• 1/2 teaspoon red pepper flakes
• 1 teaspoon minced fresh ginger root
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons orange juice
• 1/4 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sesame seeds.

• Sesame Sauce

  • Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.

  Egg Rolls

  • Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.
  • • Preheat oil to 375 degrees F.
    • Combine flour and water in a small bowl.
    • Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
    • Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
    • Fry egg rolls until lightly browned and crispy turning occasionally.
    • Serve with sesame sauce.
    • Recipe Notes
    • Nutrition calculated without using oil for frying.
      

      Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.