Very Best Egg Rolls

I never liked egg rolls 'til I had these! Spring roll wraps make the outside nice and crisp without overcooking the inside. Egg roll wraps can be used if unavailable. Preparation time does not include frying time.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2 (12 ounce) packages  spring roll wrappers (the frozen kind)
• 1⁄2 lb pork, finely diced
• 1⁄2 head napa cabbage, finely chopped
• 1⁄2 head cabbage, finely chopped
• 1  large carrot, grated
• 2 -3  green onions, finely chopped
• 2  garlic cloves, minced
• 1  teaspoon salt
• 1  teaspoon sugar
• 3  tablespoons soy sauce
• 1  egg (for wrapping)

Directions

1. Defrost spring roll wraps as directed on package.
2. Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl.
3. Add pork and soy sauce and mix well.
4. Lay wrap in front of you so it looks like a diamond.
5. Place 2-3 tablespoons pork filling in center (so it is like a log going from right point to left point).
6. Fold bottom point up over filling and roll once.
7. Fold in right and left points.
8. Brush beaten egg on top point.
9. Finish rolling wrap.
10. Repeat with remaining filling.
11. Heat 2-3 inches oil in large frying pan to 350°F.
12. Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan).
13. Drain on paper towels.
14. Serve with your favorite sweet and sour sauce.