Super Easy Egg Roll
Created by The MDM Team, Sunday, December 9, 2007
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.
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
1 (16-oz) pkg. egg roll wrappers
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.