Even though egg rolls seem to be difficult to make, they really are not. They come together pretty quickly also. Since they are treats that we rarely make, we fry them, but you can also bake them if you prefer.
If you prefer, substitute the pork for chicken or mini shrimp. They are great without meat also!
Heat 2 teaspoons of vegetable oil in a large pan over medium high heat.
Add ground pork and season with salt and pepper.
Cook, breaking up the pork with a spatula, until meat is browned and cooked through.
Add 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 soy sauce and sesame oil, 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 dipping sauce of your choice.
To bake, coat with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.