Crispy Homemade Pork Egg Rolls by Savoryspoonnc

Ingredients

• 1.5 lb pork sausage
• 6 cup shredded cabbage (or coleslaw mix)
• 0.5 cup green onions, chopped
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 0.5 tsp salt (adjust to taste)
• 0.5 tsp black pepper (adjust to taste)
• 20 egg roll wrappers
• 2 tbsp vegetable oil (for cooking filling)
• 4 cup vegetable oil (for deep frying)

Instructions

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the pork sausage until browned, about 5-7 minutes.
2. Add the shredded cabbage to the skillet, cover with a lid or foil, and steam for 3-5 minutes until wilted.
3. Stir in the green onions, garlic, ginger, sesame oil, soy sauce, salt, and pepper; cook for another 2 minutes, then remove from heat and let cool slightly.
4. Place an egg roll wrapper on a flat surface with a corner facing you, brush the edges with water, and place a small spoonful of filling in the center.
5. Roll the bottom corner over the filling, fold in the sides, tuck the edges tightly, and finish rolling to seal.
6. Heat frying oil in a deep pot to 350°F (175°C).
7. Fry the egg rolls in batches for 3-5 minutes, flipping occasionally until golden brown and crispy.
8. Drain on paper towels and serve warm with sweet chili sauce.