Seasoned ground pork is mixed with coleslaw placed in wrappers and wrapped in crispy egg roll wrappers. Add a simple sesame dipping sauce and serve!
Ingredients :
1 pound ground pork
1 tablespoon grated fresh ginger
1 clove garlic minced
1 teaspoon onion powder
¼ teaspoon Chinese 5 spice optional but recommended
1 tablespoon soy sauce
2 ½ cups packaged fresh coleslaw (or 2 ½ cups finely chopped cabbage & shredded carrots)
16 egg roll wrappers (6 inch square)
2 tablespoons all-purpose flour
2 tablespoons water
1 quart canola oil for frying
2 teaspoons olive oil
1 clove garlic minced
½ teaspoon red pepper flakes
¼ cup soy sauce
¼ cup honey
2 tablespoons orange juice
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
½ teaspoon toasted sesame seeds (optional)
¼ teaspoon toasted sesame oil
Directions :
Cook garlic & chili flakes in oil over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
Over medium heat, cook pork, ginger, garlic, onion powder, Chinese 5 spice (if using), and soy sauce until no pink remains.
Add the coleslaw mix and cook 3 minutes more or just until it starts to soften. Set aside to cool.
Preheat oil to 375°F.
Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place ¼ cup of the pork 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 if needed).
Fry egg rolls until lightly browned and crispy turning occasionally.
