Egg rolls

My mom found a Pinterest recipe for authentic egg rolls. We made them for the first time yesterday and couldn't believe how easy it was and how great they tasted! These egg rolls are the real deal.

You can add shrimp or pork, or make them vegetarian. You can also add different vegetables to your liking, such as bean sprouts or mushrooms.

Here is the recipe we used.

Ingredients:

3 cloves garlic, minced
1 package of Cole slaw mix from grocery store
1 tsp fresh grated ginger
1 tbsp soy sauce
1 tbsp canola oil
1/4 tsp sugar
1/2 tsp salt
Dash of pepper
1 tsp sesame oil
1/3 lb ground pork
1 tbsp cornstarch
1/4 cup water
Wonton wraps from grocery store, 20 count package
Canola oil for frying

Instructions:

Mince the garlic. In a skillet pan, add canola oil and garlic and cook on medium heat. Grate the ginger and add it to the pan. We used a food processor to shred the cole slaw mix more, so  that it was very finely chopped. After a few minutes of the garlic and ginger cooking, add the cole slaw mix into the pan.

Allow this to cook down for several minutes, stirring frequently. Now spread this mixture on to a baking sheet and let it cool. In the same pan you just used, cook your ground pork. We used a potato masher to mash the pork a bit so that it was in smaller pieces.

Take the baking sheet with your veggie mixture and tilt it to allow any liquid to drain out. Now add the cooked pork onto the baking sheet.

Lay out the wonton wraps. Mix the cornstarch and water to make a paste. One at a time, brush a bit of this paste onto all four edges of the wonton wraps. Angle the wrap so it is like a diamond shape with one corner towards you. In the bottom center of the wrap (as pictured) place a tablespoon of your veggie/pork mixture. Fold the wonton wraps tightly upwards until about half the wrap is rolled up, now fold in the two sides, and continue to roll.

Fry these in oil on the stove top for about two minutes, until golden brown.

Serve with some duck sauce or eat them as they are. Enjoy!