Egg Rolls

Makes: about 20

Time: 1 hr prep

20 egg roll wrappers
1 lb ground pork
2 tsp fresh ground ginger
2 garlic cloves, chopped
1 tsp salt
1 tsp sugar
2 Tbsp soy sauce
1 tsp sesame oil
2 cups shredded cabbage
1/2 cup shredded carrot
4 green onions, slices

Brown pork with ginger and garlic in a skillet, drain grease.
Mix salt, sugar, soy sauce, and sesame oil.
Add to pork and mix well.
In a large bowl, combine cabbage, carrots, and green onions.
Pour hot meat over vegetables and stir well.
Place in the fridge until ready to use.
Before making the egg rolls make sure the filling is cooled and drained. If it is hot and juicy, the egg rolls will be soggy.
Lay a wrap in front of you so it looks like a diamond.
Place about 3 Tbsp of filling in the center of the egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling.
Place on a pan and repeat with the remaining filling.
Deep fry until golden brown.

These can be made ahead and stored in the freezer.