1 lb. chopped pork- marinate for 1 hour or more in, 1 tbsp. fresh grated ginger, teriyaki sauce, and 1 teas. fresh minced garlic.
1 package egg roll wrappers (find in produce area at store)
5 chopped green onions
2 shredded carrots
1/2 shredded cabbage
bean sprouts (fresh or canned)
1 beaten egg
Dipping sauce for egg rolls: sweet and sour sauce mixed with soy sauce and or teriyaki sauce.
Cook marinated meat in a skillet in 2 tbsp. oil. Stir fry until fully cooked and browned. Chop up, then set aside.
In center of egg roll wrapper, put a small amount of cooked meat, raw carrot, raw cabbage, and bean sprouts. Brush egg on all edges of egg roll wrapper; then roll up following package directions.
Heat oil on med heat at 350. I used a cast iron skillet put oil 1/2 full. Drop wrapped egg rolls in oil, about four at a time. Fry, both sides until golden brown. When taking out of oil, shake off excess oil, and drain on a paper towel.