Ingredients:

  • 1 lb ground pork
  • 14 oz bagged coleslaw mix
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 14 egg roll wrappers
  • 1 egg
  • 1 tbsp water
  • 2 cups neutral oil

Instructions:

  1. Brown the ground pork in a skillet over medium-high heat until no longer pink.
  2. Add the minced garlic and grated ginger, stirring for 1 minute until aromatic.
  3. Stir in the coleslaw mix, soy sauce, sesame oil, sugar, and black pepper.
  4. Sauté for 3-5 minutes until the cabbage is wilted but still has a slight bite.
  5. Transfer the filling to a bowl and let it cool for 10 minutes to prevent the wrappers from steaming.
  6. Beat one egg with 1 tablespoon of water to create an egg wash for sealing.
  7. Place an egg roll wrapper in a diamond shape and place 2-3 tablespoons of filling in the lower center.
  8. Fold the bottom corner over the filling, then fold in the left and right sides tightly.
  9. Roll upward with firm tension and brush the top corner with egg wash to seal.
  10. Heat neutral oil in a deep frying pan to 350°F (175°C).
  11. Fry 3-4 rolls at a time for 3-5 minutes, turning occasionally, until deep golden brown.
  12. Remove rolls and drain on a wire rack with paper towels.