Egg Rolls 


  • ▢1 pound ground pork
  • ▢salt and pepper to taste
  • ▢1 teaspoon minced garlic
  • ▢1 teaspoon minced ginger
  • ▢2 1/2 cups coleslaw mix
  • ▢2 tablespoon sliced green onions
  • ▢1 tablespoon soy sauce
  • ▢1 teaspoon toasted sesame oil
  • ▢12 egg roll wrappers
  • ▢1 egg beaten
  • ▢oil for frying


  • Over medium heat, cook pork until no pink remains. Then add the garlic and ginger then cook for 30 seconds.
  • Add the coleslaw mix and green onions then cook 3 more minutes or just until it starts to soften. Set aside to cool.
  • Stir in soy sauce and sesame oil then remove from heat.
  • Preheat oil to 350°F.
  • Lay out one egg roll wrapper with a corner pointed toward you. Place 3-4 tablespoons of the pork mixture in the center.
  • Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the beaten egg).
  • Fry egg rolls until lightly browned and crispy turning occasionally.
  • Serve with sweet and sour sauce.

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