Best egg rolls

CRISPY egg rolls filled with seasoned pork, cabbage and carrots are a perfect side dish to serve with stir fry. Serve warm with egg roll sauce or soy sauce if desired.

Ingredients

◆ One pound ground pork;

◆ One teaspoon ground ginger or more to taste;

◆ One teaspoon garlic powder or more to taste;

◆ Two cups shredded cabbage;

◆ Two ounces shredded carrots;

◆ Two tablespoons all-purpose flour;

◆ Two tablespoons water;

◆ One quart peanut oil for frying or as needed;

◆ Eight seven-inch square egg roll wrappers;

◆ Two tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.

2. Place pork in a medium skillet over medium heat. Cook and stir until pork browns and is crumbly, five to seven minutes.

3. Combine cooked pork, cabbage and carrots in a large bowl; mix until egg roll filling is well combined. Mix flour and water together in a small

bowl until a paste forms.

4. Heat oil in a large skillet to about 190 degrees Celsius or medium high heat.

5. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed towards you like a diamond. Place about a quarter to one-third cup of the filling in the centre of the wrapper.

6. Fold the bottom corners up and cover the filling. Fold the left and right corners in towards the centre. Push the egg roll away from you and roll towards the top corner.

7. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

8. Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, five to eight minutes. Remove from oil and drain on paper towels or rack.

9. Place egg rolls on a serving plate and sprinkle sesame seeds at the top. — allrecipes