Crispy Egg Rolls
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 2 tbsp KA•ME Sesame Oil Blend , divided
- 3/4 lb ground pork (or chicken)
- salt and pepper to taste
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tbsp KA•ME Tamari
- 12 egg roll wrappers
- 1 egg , beaten
- oil for frying
- KA•ME Chinese Style Hot Mustard or KA•ME Duck Sauce, for dipping
Instructions
- Heat the 1 tbsp Sesame Oil Blend in a large pan over medium high heat. Add ground pork and season with salt and pepper.
- Cook, chopping pork into small pieces, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
- Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
- Stir in the Tamari and 1 tbsp Sesame Oil Blend, then remove from heat.
- Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pot*.
- Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with Hot Mustard, Duck Sauce or a dipping sauce of your choice.
Recipe Notes
*Cooking Tip: If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.
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