Pork Egg Rolls

Just made this for dinner with Pad Thai. It was delicious and pretty easy. I buy a brand of egg roll wrappers from Smith's that I am absolutely in love with!

1/2 a head of green cabbage shredded (about 3 cups)
1/2 C carrot shredded
1 clove Garlic chopped (About 1 Tbs of chopped garlic)
1/2 C Green Onions (Green part of the onion is advised)
1/2-1 lb Ground Pork (I used the whole pound and it was delicious! Original recipe only calls for 1/2)
2 Tbs Soy Sauce mixed with 1 Tbs Water
Salt & Pepper to tastse
Oil for frying
1 package of egg roll or wonton wrappers


Chop up the cabbage, onion, and carrot and put in a bowl together. Cook the pork in a skillet on medium-high heat. Break up large pieces and cook through until it is thoroughly cooked. Drain excess grease. Add a dash of salt and pepper. Remove meat from skillet and set aside.
In the same skillet, add a tablespoon of oil and add in the garlic. Then add in the cabbage, onion, and carrot. Saute the veggies for 5-7 minutes or until they are softened. Add the pork back to the skillet. Then add the soy sauce and water mixture to the skillet. Mix all ingredient together.
Remove from heat and let cool to begin filling the wrappers.

Lay an egg roll wrapper out in a diamond shape with the point toward you. Add 2-3 Tablespoons of filling to the lower center part of the wrapper. Then roll up the point over the filling. Fold in the sides tightly and continue rolling until you get to the top point. Rub the top point of the wrapper with water to seal it to itself. Pull egg rolls in heated oil. Cook for a few minutes or until the wrappers are hard. I held the egg rolls up over the oil and let them drip off before putting them on a plate covered with a paper towel. Eat with sweet and sour sauce (On the blog and super simple)