PRINT THIS RECIPE
What you need:
1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.
**Canola oil if frying
Non-stick cooking spray if baking
Olive oil as needed if baking
Optional sauce for dipping
How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes. Stir in oyster sauce. Let mixture cool.
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.
Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.