NEW EGG ROLLS

1 lb. Ground Pork
1/2 tsp Ginger
1/2 tsp Garlic
1/8 tsp Sesame Oil
2 1/2 tsp Soy Sauce
1 tsp Salt
1 1/2 Tbs Sugar
1 Egg
1 Egg White
1 16 oz. Bag of Cole Slaw vegetables (cabbage and carrots)
1 14 oz. Package of Egg Roll Wrappers

In a large Wok or skillet, heat 2 Tbs oil and quickly stir fry ground pork (add pepper for seasoning) until no longer pink.  Set aside.

In a small bowl combine the ginger, sesame oil, soy sauce, salt, sugar and egg.  Whisk together until combined and incorporate it into the cabbage and carrots. Heat another 2 Tbs vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; continue cooking until the vegetables soften, about 6 minutes. Refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees.  Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.