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Saturday, May 25, 2013
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Super Easy Egg Roll
This is how we roll. These eggrolls are great for meals, parties or as appetizers. Go ahead grab some soy sauce and dip into deliciousness.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Makes
16
Ingredients
1 (16-oz.) pkg. coleslaw mix
1/2 ground pork
1 cup chopped fresh mushrooms
1 1/2 tbsp. minced fresh ginger
2 garlic cloves, pressed
1 tsp. seasoned pepper
1/2 tsp. salt
Water
1 (16-oz) pkg. egg roll wrappers
Vegetable oil
Methods/steps
Brown meat in skillet; drain off fat.
Stir together coleslaw mix, pork, ginger, garlic, mushrooms, pepper, and salt.
Brush water around outer edge of each egg roll wrapper.
Spoon 1/3 cup filling mixture in center of each wrapper.
Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently press to seal.
Pour oil to a depth of 3 inches in a Dutch oven; heat to 375 degrees.
Fry egg rolls, in batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.
