Gail's Favorite Asian Pork Egg Rolls (TNT)

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Gail's Favorite Asian Pork Egg Rolls (TNT)

8 oz ground pork
2 tsp. each minced fresh garlic and ginger
4 cups coleslaw mix (see * below)
3 green onions, sliced on the bias
3 TBS soy sauce (I use low sodium)
8 egg roll wrappers
1 egg + 1 TBS water, beaten
Vegetable oil for frying

Cook pork in skillet over medium-high heat, crushing with potato masher, until no longer pink.
Stir in ginger and garlic; cook minute.  Add coleslaw mix and green onions; cook 2 minutes.  Stir in soy sauce; cook until reduced.  Chill pork mixture thoroughly.

Spoon a heaping 3 TBS of the pork mixture in the center of each egg roll wrapper.  Fold corner up over filling and fold in sides.  Brush remaining corner with egg wash to seal.
Heat 2-3 inches oil in a pot or deep fryer to 350 degrees. Fry egg rolls in four batches until golden (depending on the size of your pot--you can fry 3 or 4 egg rolls at a time if not over-crowded), 2 to 3 minutes per batch.  Drain egg rolls on paper towels and serve with your favorite Asian dipping sauce (I use LaChoy Sweet and Sour Sauce).

Gail's Notes:  This was so-o-o-o-o good!  And really easy to put together!  I will definitely be making these again.

*I only had shredded cabbage (as I didn't have the coleslaw mix on hand), so I used about 3 cups of that along with 1 cup of shredded carrot and that worked just fine!

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