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| egg rolls wrapers |
Ingredients
2 tablespoons vegetable oil
1/2 lb ground lean pork
3 garlic cloves, minced
1/2 medium onion, minced
2 green onions, finely chopped
5 cups cabbage and carrots grated
1/2 teaspoon powdered ginger
1 tablespoon soy sauce
salt and pepper
1/2 lb ground lean pork
3 garlic cloves, minced
1/2 medium onion, minced
2 green onions, finely chopped
5 cups cabbage and carrots grated
1/2 teaspoon powdered ginger
1 tablespoon soy sauce
salt and pepper
15 egg roll wraps
water
Directions:
Directions:
Heat oil in skillet. Saute garlic and onions until tender.
Add pork and sauté until browned.
Add coleslaw blend and stir-fry on high heat about 5 minutes. Remove from heat and add seasonings, and salt and pepper to taste.
To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, 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. Some people like a dipping sauce for egg rolls.
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