Ingredients:

  • 1 lb lean ground pork
  • 14 oz shredded coleslaw mix
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 stalks green onions, thinly sliced
  • 1/2 tsp black pepper
  • 14 sheets egg roll wrappers
  • 1 large egg, beaten
  • 2 cups neutral oil

Instructions:

  1. Sauté the ground pork in a large skillet over medium-high heat until browned and cooked through.
  2. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
  3. Add the coleslaw mix, soy sauce, sesame oil, and black pepper. Stir-fry for 3–5 minutes until the cabbage is wilted but still has a slight bite.
  4. Stir in the green onions, remove from heat, and transfer the filling to a bowl to cool completely.
  5. Lay one wrapper in a diamond shape on a clean surface. Place approximately 3 tbsp of cooled filling in the center.
  6. Fold the bottom corner up over the filling, then fold in the left and right sides tightly.
  7. Brush the top corner with beaten egg wash and roll tightly toward the top, pressing firmly to seal.
  8. Heat neutral oil in a deep pan to 350°F (175°C).
  9. Fry 3–4 egg rolls at a time for 3–5 minutes, turning occasionally, until a deep mahogany gold and hollow sounding.
  10. Remove with a slotted spoon and drain on paper towels.