1 pound ground pork, cooked and drained
1 package (16 ounces) coleslaw mix (carrots and cabbage)
2 tablespoons soy sauce
3 garlic cloves, minced
1/4 teaspoon ground ginger
2 green onions, finely chopped
40 egg roll wrappers
1 tablespoon all-purpose flour (for paste)
Vegetable oil for frying
Heat oil in skillet.
Sauté garlic and onions 2 minutes.
Add pork, soy sauce, ginger and sauté until browned.
Add coleslaw blend and stir-fry on high heat about 5 minutes.
Remove from heat and add salt and pepper to taste.
In a small bowl, combine flour and enough water to make a paste.
To assemble, place 2 table spoons filling near corner towards you. Then fold over bring in left and right sides continue to roll keeping tight. Dampen edges of the corner that is away from you with paste and finish rolling.
Deep fry at 350°F until golden brown.
Drain on paper towels and enjoy!
These can also be frozen and fried later.
Yield: 40 egg rolls.