Servings 12 Egg Rolls
- 1 pound ground pork
- 1 tablespoon fresh ginger , grated
- 1 clove garlic , minced
- 1 teaspoon onion powder
- 1/4 teaspoon Chinese 5 spice (optional)
- 1 tablespoon soy sauce
- 2 1/2 cups packaged fresh coleslaw (or 2 1/2 cups finely chopped cabbage & shredded carrots)
- 12 (6 inch square) egg roll wrappers
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart canola oil for frying
Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
Preheat oil to 375 degrees F.
Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
Fry egg rolls until lightly browned and crispy turning occasionally.
Serve with sesame sauce.