Eggrolls

Your favorite takeout side dish, made healthier at home in less time.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

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
• 1/2 cups packaged fresh coleslaw
• 12 egg roll wrappers (6 inch square)
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart canola oil for frying

Directions

1. Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
2. Preheat oil to 375 degrees F.
3. Combine flour and water in a small bowl.
4. 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.
5. Use your finger to spread a little bit of the flour mixture along the edge.
6. 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).
7. Fry egg rolls until lightly browned and crispy turning occasionally.
8. Serve with sesame sauce.

Pictures

Lift the bottom corner up and begin rolling until you reach halfway up.

Fold over the left side, and then the right side towards the center.

Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal and place seam side down.