1PackageEgg Roll WrappersNormally 20 wrappers in each package
2CupsPorkcooked and finely shredded (made mine in the crock pot using shoulder roast)
14Oz.Cabbage with carrotWhile you can shred your own, I generally purchase the pre-shredded cabbage with the carrot included that is used in coleslaw. If you shred your own, I would also shred a carrot.
3CupsOilI prefer a cheaper olive oil for cooking the egg rolls. I think it gives them a better flavor
Instructions
In a large mixing bowl, mix the cabbage, carrot, pork, honey, and teriyaki sauce.
Crack egg in a bowl and stir with a fork to mix.
Add pork mixture to egg roll wrappers and roll up wrap. Seal with the egg.
In a pan large enough to hold 3 cups of oil and approximately 4 or 5 egg rolls cooking, heat up the oil to 325 degrees...you can see this if you watch the oil as it will start to get tiny bubbles.
Gently place about 4 or 5 egg rolls in the oil and fry for a minute or two on one side, Using a tongs flip each one over and fry on the other side. You might have to flip a couple of times frying on both sides until golden in color.
You might be wondering about what to do with the left over egg. If so, you might have a dog like we do. I cooked it in the microwave about 25 seconds, let it cool and let our dog have a snack.