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Ingredients
- 1 lb. ground pork
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 2 cups cole slaw mix from a bag or shredded cabbage and carrots
- 8 egg roll wrappers
- Water
- Cooking oil
Directions
- In a bowl, mix ground pork with ground ginger and garlic powder.
- In a medium hot pan, cook pork mixture until no longer pink.
- Add the cole slaw mix and stir together.
- Remove from heat and let cool.
- When cool, place a single egg roll wrapper with one corner facing you.
- Place 3 TBSP of filling about 2 inches from the corner of the wrapper facing you.
- Fold bottom corner over the filling.
- Firmly roll the filled wrapper half way up.
- Brush some water on the exposed edges of the wrapper.
- Fold the 2 side corners over the filled roll and roll the rest of the way up.
- Press the top corner firmly onto the egg roll to seal it.
- Repeat for each egg roll.
- To fry egg rolls, heat oil in a fryer or Dutch Oven to 375 degrees.
- Fry egg rolls, 3 or 4 at a time in hot oil until golden brown, turning once (about 3 minutes)
- Drain on paper towels.
- Serve hot with soy sauce or hot mustard sauce for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 244 | |
| Calories from Fat 113 | 46% |
| Total Fat 12.51g | 16% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 220mg | 9% |
| Potassium 196mg | 6% |
| Total Carbs 18.94g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.09g | 0% |
| Protein 12.79g | 20% |
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