Egg Rolls

This recipe is for 1 package of egg roll wrappers which is about 20 eggrolls.

Sorry, this recipe is really approximate. 

I just add stuff until it tastes yummy, but hopefully you'll get the jist.

1 pound groud beef, turkey, pork (I used ground beef for this exchange)

3-4 tsp. ginger root (you can buy a jar that's already chopped if you're afraid of the root...lol)

1-2 tsp. garlic

1/2-3/4 C. ALOHA Shoyu (you can find in Asian section...this is really THE BEST soysauce)

3 TBS. brown sugar

1 bag coleslaw

1 package eggroll wrappers

1 egg for sealing wrappers

oil for frying

Brown meat in skillet, I usually season with season salt and salt and pepper.  Add ginger root that has been peeled and chopped/ground to meat.  Add garlic that has been pressed/finely chopped.  Add soysauce and brown sugar, if it tastes too salty, then add a little more shoyu. 

 Add coleslaw to meat and cook until wilted a little. 

 Drain.

Add meat to eggrolls and roll.  I brush edges with egg to stick.  I usually add one heaping TBS or a little more, you don't want your eggrolls to be too full.  Heat oil to 350 and fry until golden brown.

Sweet and Sour Sauce

This is super easy, but our favorite.

1 jar of La Choy sweet and sour sauce.  Pour into pan or microwave bowl, add some sugar, a few tablespoons or more and heat. 

Enjoy with eggrolls.

Hope that this recipe makes sense.

You can eat right away or refridgerate and then freeze in a single layer.  When recooking, place on cookie sheet and bake at 400 for about 10 minutes or until heated.  You could also refry if wanted.  Microwave works ok, but they are a little more soggy when cooked in microwave.

12 Servings
Amount Per Serving
Calories		302.3
Total Fat		11.1 g
	Saturated Fat	3.6 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	4.0 g
Cholesterol		34.3 mg
Sodium		745.7 mg
Potassium		211.1 mg
Total Carbohydrate		37.8 g
	Dietary Fiber	1.1 g
	Sugars	3.0 g
Protein		12.8 g