ADVERTISEMENT
In a large skillet over medium heat, cook the ground pork until browned and cooked through.
Stir in ground ginger, garlic powder, and soy sauce.
Add the coleslaw mix and green onions. Cook for 2–3 minutes, just until the vegetables start to soften.
Remove from heat and let the filling cool slightly.
Assemble the Egg Rolls:
Lay one egg roll wrapper on a clean surface, pointing a corner toward you (like a diamond).
Place 2–3 tablespoons of filling near the center.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
Moisten the top corner with a little water to seal.
Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–5 minutes).
Drain on paper towels.
Serve:
Serve hot with your favorite dipping sauce.
Serving and Storage Tips:
ADVERTISEMENT
