Crispy pork or chicken egg rolls

I've been watching a lot of Girl Meets Farm lately, and on one episode, Molly Yeh uses egg roll wrappers to make cheesy fried pickles. As I watched her roll the wrappers around her filling, I was inspired to try and make my own egg rolls, although with more traditional filling, because when I think egg rolls, this recipe is exactly what I want. The filling is delicious on its own, and paired with

the tangy sesame soy sauce, it's really hard to eat just one. They make a great lunch or side and reheat well for 10 seconds in the microwave or in the toaster oven.

Ingredients:

Eggrolls:

• 2 TBS Vegetable Oil

• 1 LB Ground Pork or Chicken

• 2 tsp Garlic, minced

• 2 tsp Ginger, minced

• 1 9oz pkg any kind of slaw mix (or you can julienne 3 cups of your own carrots & cabbage if you like)

• 1/4 cup Green Onion, sliced

• 1 TBS Soy Sauce

• 1 tsp Sesame Oil

• 1 pkg Egg Roll Wrappers

• 1 Egg, lightly beaten

• 1 lg bottle Vegetable, Peanut, or Canola oil for frying

Sauce:

(for 2-3 eggrolls, 1 part = 1 TBS, scale up for more sauce)

• 1 part Low Sodium Soy Sauce

• 1 part Rice Vinegar

• 1/2 part Sesame Oil

• 1/4 part Sambal-Olek or other Chili-Garlic Paste

Directions:

1. In a small bowl, whisk all sauce ingredients together & set aside (can also be shaken in a Tupperware to mix)

2. In a large skillet, heat Oil on medium-high and brown the Pork or Chicken, seasoning with salt & pepper to taste

3. Add Garlic and Ginger & sauté 30 seconds

4. Add Slaw & Green Onion & sauté 2-3 mins until softened

5. Remove from heat & stir in Soy Sauce & Sesame Oil

6. In a large heavy bottom pot or dutch oven, heat Frying Oil to 350

7. Lay Egg Roll Wrapper like a diamond and spoon filling onto egg rolls diagonally. Fold corners in first, then roll up from bottom, brushing top corner with egg to seal inside & outside

8. Drop egg rolls into oil 2-3 at a time, frying until golden brown on all sides

9. Remove from oil and place on paper towel to drain

10. Serve with sauce & enjoy!