Directions

• Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
• Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
• Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.

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• Stir in the soy sauce and sesame oil, then remove from heat.
• Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
• Pour 2-3 inches of oil into a deep pot.
• Heat the oil to 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Drain on paper towels, then serve with dipping sauce of your choice.