Egg Rolls

Egg Rolls

I used to live on Chinese food. I absolutely love it. Lately, I have been craving it but never seem to be able to go get any. So of course, I figured out how to make my own. So over the next few days, I will be sharing my recipes with you. This one is, without being vain, awesome! The children all agree that it tastes just like it was ordered from a Chinese restaurant.

You Will Need:

1 Package Egg Roll Wraps (There are about 21 wraps in 1 pack.)
About 4 Boneless Pork Loin Chops
Organic Ginger Sesame Salad Dressing
Bag of Organic Broccoli Slaw
Soy Sauce
Fresh Ginger
Ginger Powder
Peanut Oil

Directions:

- Preheat your oven to 350 degrees.
- Place the pork on a baking sheet.
- Liberally pour the dressing over the pork.
- Shake the ginger powder on top (also liberally)
- Bake the pork for about 38 minutes.          
- Allow to cool for about 10 minutes.
- Cut off the fat. Dice the pork into small cubes. Toss in a Ziplock bag with about 3/4 of the bag of broccoli slaw and some soy sauce.

- Lay the wraps out diagonally, and put a large pinch or two of the filling in the middle. (see picture)

- Fold the bottom of the wrap up then the sides in. Rub a little water on the wrap to make it stick. Then, roll it up until it is all sealed. Again, use a little water.
- Heat peanut oil in frying pan or deep fryer set to 390 degrees.
- Fry the egg rolls, making sure they are frying all the way around.
- When they are a lovely shade of brown, remove them and place on paper towels to drain the oil off.

- Allow to cool for a few minutes. (Even so, be careful after; They can be hot!)
- Enjoy! <3