2 c onion, grated
2 c cabbage, grated
1 c carrots, grated
1 lb cooked ground pork*
2 tsp sugar
1 tsp salt
1 tsp pepper
3 tbl corn starch
Roll 2 spoonfuls of mixture in spring/egg roll pastry**, seal end with a whipped egg mixture. (To roll, put the egg roll wrapper on a flat surface with a point toward you. Drop the mixture near the tip closest you. Roll the wrapper up about a third. Fold in the 2 sides, then continue rolling, leaving the top point exposed a couple inches. Rub some egg on that tip, then roll the egg roll up to seal.)
Deep fry for 15 min at 420 degrees***
Turning them occasionally so not to stick.
*I used home-made ground turkey sausage and it tasted great. I swear the Chinese lady's pork was raw, not cooked, too. I did cook my ground turkey with my onion, and mixed the cooked mixture with my raw cabbage and carrots. Everything was very well cooked when I pulled it out of the oven
**I tried to find egg roll wrappers at the store, but found only spring roll wrappers. They were quite a bit different than egg roll wrappers. I was going to take pictures of the process to post, but they didn't turn out pretty at all because of the wrappers.
***I baked mine in the oven at 350. I sprayed my dish with Pam, then brushed the egg rolls with olive oil. I cooked them on one side for 15 minutes, then turned and cooked for 15 more. We weren't quite ready to eat so I left them in the oven a bit longer. I think I could have had the oven at 400, and it would have been a little quicker.