Pork or Vegetarian Egg Rolls

This recipe calls for ground pork. I have made with just extra veggies to make them vegetarian and they are delicious!

• Ready In: 40 mins
• Serves: 7
• Yields: 21 Egg Rolls

Ingredients

• 1  lb  egg roll wrap
• 1  lb  ground lean pork (optional)
• 1  teaspoon  minced ginger
• 2  cups cabbage, finely chopped
• 1⁄4 lb bean sprouts
• 1⁄2 cup carrot, shredded
• 3  green onions, finely chopped
• 2  tablespoons oyster sauce
•  canola oil, if frying
•  nonstick cooking spray, if baking
• 2  tablespoons olive oil, as needed if baking
• 1  cup  dipping sauce (optional)

Directions

1. Stir-fry meat (if using) and ginger in skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tbsp filling for each egg roll. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap.
2. Frying Option: In a large skillet, heat oil to 350° F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.
3. Baking Option: Heat oven to 400° F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.