1 lb ground pork
1 sm onion, chopped fine
5 c packaged cabbage/coleslaw mix
1 Tbsp oyster sauce
1 tsp ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15 egg roll wraps
1 qt oil, for frying
3 clove garlic finely minced, or 1 tsp. garlic powder
2 eggs, scrambled and mashed up, optional
1. Sauté onions in a little oil until tender.
2. Add the pork to the pan and cook until golden brown or cooked through.
3. Mix in the garlic, ginger, salt and pepper. Let it settle. Mix in oyster sauce.
4. Add cabbage.
5. Cook for approximately 3-5 minutes, depending on your “crunch factor.”
6. Start by filling the egg roll wraps with the corner nearest you. Add about 2 Tbsp. of filling.
7. You can wet one end and roll the mixture into the wrap. Fold in the sides and continue until you reach the corner.
8. You must ensure that the wet ends adhere to one another.
9. Heat oil to 350-356 degrees. Note: Egg rolls that are not hot enough will become greasy. Deep fry one to three egg rolls at once until they turn a golden brown color. After they are removed from the oil, they will turn darker. Place on paper towels to drain. Again, ensure that the egg roll is sealed with water. Otherwise the egg roll will become greasy.
10. Duck sauce can be purchased ready-made or you can make your own using apricot jam and some light corn syrup. For an extra taste, you can add a little ginger to your homemade duck sauce.