Eggrolls

I love Chinese egg-rolls but whenever I eat them from a Chinese restaurant, I get the worst tummy aches. I blame the excessive oil. I love making my own egg-rolls at home. I have made duck and veggie egg-rolls in the past, tonight I made pork. They turned out amazing. Enjoy!

Ingredients

egg roll wrappers

ground pork

a bag of cole slaw mix

can of bean sprouts

1 tsp garlic, minced

1/4 tsp ground ginger

teriyaki  sauce 

olive oil spray

duck sauce

Directions

1. Brown pork in a pan until cooked

2. Preheat your oven to 375 degrees 

3. Put cole slaw in a large bowl, cover, and microwave for 5-6 minutes

4. Once the cole slaw is done, drain any excess water, then add garlic and ginger and mix

5. Once the pork is cooked and has cooled down, place a bit of it in the center of each wrapper

6. Add a little teriyaki sauce to the pork

7. Top the pork with cole slaw then bean sprouts

8. Fold in two of the corners. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.

9. Place the egg rolls on a baking sheet sprayed with olive oil spray and make sure to spray the tops of the egg rolls with the oil too (If cooking on a non-stick pan, you do not need to spray the pan)

10. Bake for  20 minutes or until crispy and serve with duck sauce