Recipe of Chinese Egg Rolls

Ingredients

• 14 Egg rolls.
• 14 Egg roll wraps.
• 2 teaspoon water.
• Oil (for frying).
• 2 lb Ground pork (or chicken or beef).
• 3 teaspoons Chopped fresh ginger.
• 4 Garlic cloves, minced.
• 1.5 teaspoon Salt.
• 1.5 teaspoon Sesame oil.
• 1 (18 ounce) Bagshredded cabbage and carrot coleslaw mix. (not quite the whole bag)
• 5 Green onions, sliced.
• 2 Eggs,beatened.
• 1.5 teaspoon sugar.
• 1⁄3 cup Soy sauce.

Procedure

Brown pork with ginger and garlic in pan drain any grease then mix salt,sugar,soy sauce and sesame oil.Add to pork and mix well.In large bowl combine cabbage mix and green onions.Pour hot meat over vegetables and stir well. Let cool slightly then lay wrap in front of you so that it looks like a diamond.Place 3 tablespoons pork filling in center of egg roll wrapper then fold bottom point up over filling and roll once.

Fold in right and left points then brush beaten egg on top point.Finish the rolling then set aside and repeat with remaining filling.Heat 3-4 inches oil in large frying pan to very hot (360 F).Fry a few egg rolls in pan at a time, 2-3 minutes per side.Drain on paper towels.Serve with sweet and sour sauce, plum sauce,hoisin sauce or jalapeno pepper jelly.