Ingredients
1lbground pork
1tbspfresh ginger,grated
1clovegarlic,minced
1tsponion powder
¼tspChinese 5-spice powder,optional
1tbspsoy sauce
2½cupsfresh coleslaw,(packaged) or 2½ cups finely chopped cabbage and shredded carrots
12egg roll wrappers,6-inch square
2tbspall-purpose flour
2tbspwater
canola oil,(1quart) for frying
2tspolive oil
1clovegarlic
½tspred pepper flakes
1tspfresh ginger root,minced
¼cupsoy sauce
¼cuphoney
2tbsporange juice
¼tspsesame oil
1tspfresh lime juice
½tspsesame seeds,optional
Preparation
Cook the garlic and chili flakes over medium heat until fragrant. Add the remaining ingredients and cook for an additional 3 minutes.
Remove from heat and refrigerate until serving.
Over medium heat, cook the pork, ginger, garlic, onion powder, chinese 5-spice powder, and soy sauce until no pink remains. Set aside.
Preheat the oil to 375 degrees F.
Combine the flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use the finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in, and then roll tightly. (Seal the edges with the flour mixture).
Fry the egg rolls until lightly browned and crispy, turning occasionally.
Serve with sesame sauce.
