I have been wanting to make Egg Rolls again. We made them a few times when I taught at Young Chefs Academy.
Anway, I combined a few different recipes and came up with this.
12 egg roll wraps (I ended up making more since I had a lot of filling)
1/2-1 lb ground pork
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced thin
1 egg, beaten with 1 teaspoon water
Preheat oven to 425.
Spray a cookie sheet with nonstick cooking spray.
Brown pork with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir well. Let cool slightly. The cabbage will soften.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Place Egg Roll on the cookie sheet and repeat with remaining filling.
Brush the rolls with vegetable oil or spray with cooking spray.
Bake for 10-15 minutes until golden brown and crispy.
Serve with soy sauce, plum sauce, Hoisin Sauce or hot mustard.
These came out great and I loved that they weren't greasy from frying.