Ingredients

• ½ kilo. ground pork
• 1 pack egg roll wrappers
• 1 teaspoon ginger, minced
• 1½ teaspoon garlic powder
• 3 cups cooking oil (for deep frying)
• 1 tablespoon cooking oil
• 1 piece raw egg, beaten
• 2 cups cabbage, shredded
• ¾ cups carrots, shredded
• 2 teaspoons light soy sauce

Instructions

1. Heat 1 tablespoon of cooking oil in a pan.
2. Saute ginger and the ground pork. Cook until the pork turns light brown.
3. Add garlic powder, stir, and cook for a minute. Turn off heat and set aside.
4. In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.
5. Combine cooked pork and cabbage mixture. Add soy sauce and mix.
6. Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.
7. Heat 3 cups of cooking oil in a wok or a deep pan.
8. Deep fry the egg rolls in medium heat until the color turns golden brown.
9. Remove from the fryer and let excess oil drip.
10. Transfer to a serving plate. Serve with sweet and sour sauce.