Found a great recipe on the KAME website: https://kame.com/recipes/
These egg rolls came out great! I made them with pork and was careful to not make them greasy.
2 tbsp KA•ME Sesame Oil Blend , divided
3/4 lb ground pork (or chicken)
salt and pepper to taste
1 tbsp minced garlic
1 tsp minced ginger
3 cups coleslaw mix
1/4 cup sliced green onions
1 tbsp KA•ME Tamari
12 egg roll wrappers
1 egg , beaten
oil for frying
KA•ME Chinese Style Hot Mustard or KA•ME Duck Sauce, for dipping
Heat the 1 tbsp Sesame Oil Blend in a large pan over medium high heat. Add ground pork and season with salt and pepper.
Cook, chopping pork into small pieces, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
Stir in the Tamari and 1 tbsp Sesame Oil Blend, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot*.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with Hot Mustard, Duck Sauce or a dipping sauce of your choice.
*Cooking Tip: If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.
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