Take-out Chinese food recipes

Egg Rolls

Makes 8 servings

Ingredients:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7-inch square) egg roll wrappers
2 tablespoons sesame seeds

Directions:
1. In a large bowl, combine pork, ginger and garlic powder, tossing to coat. In a large skillet over medium-high heat, brown pork with a little oil in a skillet until fully cooked. Transfer to a large bowl and set aside to cool slightly.

2. In a small bowl, combine flour and water to make a paste. Add cabbage and carrots to pork mixture and toss to combine. Heat oil in a high-sided skillet over medium-high heat.

4. While oil is heating, lay wrappers out flat and spoon 1/3 cup of the mixture on the wrapper and fold corner over mixture. Fold other corners and roll. Brush flour paste on edges to seal egg rolls.

5. Fry egg rolls in oil until golden. Remove with a slotted spoon and drain on paper towels. Top with sesame seeds if desired. Serve warm.