12 egg roll wrappers

8 oz ground pork

1 oz ginger, chopped

2 lbs green cabbage, thinly sliced

1 onion, thinly sliced

2 carrots, grated

1/8 cup soy sauce

Combine the filling ingredients. To fill the wrappers place a few tablespoons of filling on along one edge of the wrapper, about a half inch from the edge and leaving an inch clear on each side. Fold the sides over and roll. Seal the edge with water. Repeat for remaining egg rolls.

Egg rolls can be be pan fried or deep fried. Fry until golden brown.

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