I thought that I posted this recipe a while ago, but apparently I did not.

Jon and I have been trying to curb our dining out :( So I wanted to find some Asian recipes because I love Asian food but have never cooked it. I knew that I would miss it if I couldn't find a way to duplicate it at home and our goal would go out the window with the carvings. I found lots of egg roll recipes online and combined and adopted them to our tastes and came up with this:

Egg Rolls
Ingredients:
Large egg roll wrappers
Peanut oil for frying
Vegetable oil
1 lb. ground pork
3 cups shredded green cabbage
1-2 cups diced carrots
1 cup diced onion
2 Tbs. low sodium soy sauce
garlic powder to taste
ground ginger to taste.

Brown the pork in a bit of vegetable oil over medium heat. Remove from pan. Add a bit more oil to the pan and the carrots and onion. Saute for a couple of minutes, and then add the cabbage (the cabbage cooks faster and you want it to be more tender-crisp). Saute until tender. Add the pork back to the pan. Add the soy sauce and garlic and ginger and mix well. Set mixture aside to cool. (Note: this mixture can be made well ahead. The cooler the mixture is when you fill the rolls, the better because hot mixture will make the wrapper weak and hard to handle.)

Heat approximately 1 inch of peanut oil over medical high heat in a small, high-sided, heavy pan. (I use a very small iron skillet; a deep fryer would be perfect.) While it heats, prepare the egg rolls. I lay several wrappers on a clean DRY surface. Spoon a small portion of the filling into each wrapper in a line in the center (do not overfill--I estimate 2-3 Tbs.). Fold one long corner of the wrapper over the filling. Fold both short corners in. Use your finger to rub a little water on the remaining corner (this makes it stick). Gently roll the part with the filling over onto the long side to close and seal the egg roll. Repeat.

When the oil is hot (test by dropping a tiny piece of wrapper in--it should bubble and rise to the surface immediately), gentle place rolls into it and fry (turning if necessary) until golden brown. (This process will depend on what you are frying in. My small skillet fits 2 rolls and I have to turn them. The key is not to put in too many rolls at once because the temperature of the oil will drop and the rolls will be greasy rather than cripsy.) Drain on paper towels.

I know that this seems like a lot of steps, but it's surprisingly easy and quick.

I like to serve these with this this sweet and sour sauce I found on allrecipes.