Egg Rolls

Ingredients:

• 12 egg roll wrappers
• 1 pound ground pork
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Oil for frying

Instructions:

1. In a large pan, cook ground pork over medium heat until fully cooked. Drain excess fat.
2. Add shredded cabbage, carrots, green onions, minced garlic, and minced ginger to the pan with the cooked pork. Cook for 2-3 minutes until vegetables are slightly softened.
3. Stir in soy sauce and sesame oil. Mix well.
4. In a small bowl, mix together cornstarch and water to create a slurry.
5. Add the cornstarch slurry to the pan with the pork mixture. Stir and cook for an additional 2-3 minutes until the sauce thickens.
6. Remove from heat and let the pork mixture cool for a few minutes.
7. Place an egg roll wrapper on a flat surface. Spoon 2-3 tablespoons of the pork mixture onto the wrapper.
8. Roll the wrapper tightly, folding in the sides as you go. Use water to seal the edges of the wrapper.
9. In a deep pot or fryer, heat oil to 375°F.
10. Carefully place the wrapped egg rolls into the hot oil and fry for about 2-3 minutes per side, until golden brown.
11. Remove