15 egg rolls
Chef Tom Fraker
I like to serve my egg rolls with some wasabi paste for a little kick.
1/2 pound Ground Beef, cooked
1/2 pound Ground Pork, cooked
1/2 head Napa Cabbage or Organic Green Cabbage, shredded
2 Organic Bell Peppers, chopped small
1 Perfect Sweet Onion or Maui Onion, chopped small
1 package Melissa's Egg Roll Wrappers
1 Egg, beaten
Canola Oil as needed for frying
Soy Sauce to taste
In a large bowl, combine the meat, cabbage, bell pepper and onion. Mix well.
Place 2 spoonfuls of the mixture in each egg roll wrap and roll up like a burrito making sure to tuck in the sides so that the entire filling is enclosed. Brush the edge of the wrap with the egg to help seal it.
Fry the egg rolls in hot oil until golden brown on all sides. Drain on paper towels.
Serve with soy sauce for dipping.