Pork Egg Rolls

Ingredients

12 egg roll wrappers

Oil for frying

2 teaspoons cooking oil

1 cup shredded Asian pork or other shredded pork

1 clove garlic, minced

1 teaspoon ginger, grated

1 tablespoon tamari

1 teaspoon toasted sesame oil

2 medium carrots, peeled and shredded

2 cups cabbage thinly sliced

2 green onions, thinly sliced whites, and greens

I egg, beaten

 Directions

In a small bowl, whisk together tamari and sesame oil until well combined.

In a large bowl combine, pork, carrots, cabbage, garlic, and ginger.  Heat 2 teaspoons of cooking oil in a skillet.  Add pork mix to oil and stir fry for 2 to 3 minutes until cabbage is crisp tender.  Remove from heat and stir in green onions and tamari mix.

Spoon 2 to 3 tablespoons mixture onto each egg roll wrapper and fold according to package directions. Brush egg wash on seams to seal.

Heat 2 to 3” of oil to 350 degrees in a skillet or large saucepan.

Fry eggrolls one side at a time until golden brown.

Remove from oil and drain on a wire rack.

Serve warm.