EGG ROLLS

Ingredients

• 1/2 lb ground pork
• 10 oz shredded cabbage (3-4 loosely packed)
• 1/2 cup shredded carrots
• 1/2 cup finely diced green onion (green part only)
• dash pepper
• 2 tablespoons soy sauce mix with 1 tablespoon water
• 1 package egg roll wrappers
• oil for frying – I use avocado oil bc it can withstand high heat
• 1 teaspoon minced ginger (you can purchase this in a toothpaste style tube in product section)
• 1 clove minced garlic

Directions

1. cook pork, drain fat
2. add ginger, cabbage, carrots and onion – cook down til tender
3. add garlic and pork, cook on medium to re-heat
4. add soy sauce/water mixture
5. cook until liquid evaporates
6. remove from heat and let cool
7. using egg roll wrapper (lay out in diamond), add approx 3 tablespoons towards closest point. Roll a bit, then tuck the side point in. Continue to roll. Wet last point and close. The water helps to hold the egg roll close.
8. Heat 3″ of oil to 375 degrees. I use a small pot as not to waste too much oil. I can deep fry 3 at a time.
9. Turn frequently until golden brown, appox 3-5 minutes.

I literally could eat these every day bc they’re sooooooo good!!

recipe from feast & farm