Egg Rolls

Instead of pork, you can substitute ground turkey or chicken or skip the meat entirely (just double up on the cole slaw mix).

10 Egg Roll Wrappers

12 Ounces Of Ground Pork

12 Ounces Of Pre-Shredded Cole Slaw Mix (If you can find Asian cole slaw mix in your local market, that would be ideal)

A Large Egg White

A Tablespoon Of Sriracha Hot Sauce

A Teaspoon Of Finely Chopped Fresh Ginger

Two Minced Garlic Cloves

Two Tablespoons Of Finely Chopped Scallions

Two Teaspoons Of Honey

A Teaspoon Of Rice Wine Vinegar

Two Teaspoons Of Sesame Oil

A Tablespoon And Two Teaspoons Of Canola Oil, Divided

Two Tablespoons Of Soy Sauce

Add the ground pork to a 12 inch non-stick skillet. Cook on medium high heat breaking up the meat with a potato masher as it cooks. When the pork is browned, drain it in a colander.

Into the same skillet, add the sesame oil, a tablespoon of canola oil, the ginger, the scallions, and the garlic. Cook on medium heat stirring constantly for two minutes. Add the cole slaw mix, the Sriracha sauce, the honey, the soy sauce, and the rice wine vinegar. Mix well and cook until the cabbage has wilted. Add the cooked pork back to the pan. Stir all of the ingredients together. If you would like more soy sauce and/or Sriracha sauce, add it now and stir again. Turn off the heat and let the pork and vegetable mixture cool for 15 minutes.

Place one egg roll wrapper onto a clean, dry work surface with one corner pointing toward you (the wrapper should look like a diamond). Spoon three tablespoons of the pork/vegetable mixture into the center of the wrapper. Fold the lower corner of the egg roll wrapper over the filling. Fold in the side corners. Moisten the top corner of the wrapper with egg white and roll it up like a jelly roll. The egg white will be the glue that holds the egg roll together. Repeat this procedure until all of the egg roll wrappers have been filled.

Preheat he oven to 425 degrees.

Lighly brush the egg rolls with canola oil. Place seam side down on a baking sheet that has been rubbed with canola oil. Bake in the preheated oven for 18 minutes or until the egg rolls are golden brown.