Turnips 2 Tangerines: Pork Egg Rolls

On the Menu Today~
Pork Egg Rolls with
Orange Dipping Sauce

Pork Egg Rolls with
Orange Dipping Sauce~
Fantastic~

Pork Egg Rolls

Ingredients

1 teaspoon cornstarch
4 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon oil
4 cups purchased coleslaw blend
1 cup canned bean sprouts, drained and chopped
2 tablespoons sliced green onions
1/2 teaspoon grated ginger root
1/2 pound ground pork, cooked and drained
oil for frying
1 package egg roll wrappers (you can find egg roll wrappers in the produce section)

In a small bowl, combine cornstarch, soy sauce and sesame oil; set aside.
Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and ginger root; cook and stir 3 to 4 minutes or until veggies are tender. Add pork and cornstarch mixture; cook and stir until mixture is fully coated, 1 to 2 minutes. Remove from skillet; cool to room temperature. In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375º F.
Meanwhile, place 1 egg roll wrapper on working surface with 1 corner facing you. Place 1/4 cup coleslaw mixture slightly below center of egg roll wrapper. (Cover remaining skins with a damp paper towel to prevent from drying out) Fold corner of egg roll wrapper closest to filling over filling, tucking point under. Fold in and over flap. Wet the remaining corner with water; gently roll the egg roll toward remaining corner and press to seal. Repeat with remaining egg roll wrappers and coleslaw mixture. Fry egg rolls in hot oil, a few at a time, 4 to 6 minutes or until golden brown, turning once.
Drain on paper towels.

Serve with Dipping Sauce.

Sweet Orange Dipping Sauce

Ingredients