• Serves 4
  • 20 Mins
  • $10-20


1 pkg Mandarin Noodle Egg Roll Wraps
2 tbsp vegetable oil
2 cups ground lean pork
3 cloves garlic (minced)
1 tbsp fresh ginger (minced)
½ medium onion (minced)
2 green onions (finely chopped)
5 cups bagged fresh cabbage (coleslaw blend)
1 tbsp soy sauce
½ tsp salt
½ tsp black pepper
Oil (for deep frying)


In a large skillet, heat oil over medium heat and sauté garlic, ginger and onions for a few minutes until the mixture is fragrant, but not browned. Add pork and continue cooking until the meat has browned. Drain off any liquid that has accumulated at the bottom of the skillet.

Increase heat to high and add coleslaw blend, cooking until the cabbage has wilted. Add soy sauce, salt, and pepper, and mix well. Remove from heat. Allow it to cool.

To assemble, have a saucer of water within reach, and work with one wrap at a time, covering the remaining wraps with a moist towel to prevent them from drying out. Place one wrapper on your working surface, with a corner pointing towards you. Place 1 heaping tablespoon of filling in the bottom corner of the wrap, oriented horizontally to the work surface. Take the bottom corner of the wrap and fold it up over the filling to the middle of the wrap. Fold the left and right corners to the middle of the wrap. Using your fingers, moisten the top edge of the wrap. Roll the package away from you. Ensure the egg roll is tightly sealed.

Heat oil to 350°F and deep fry until golden brown. Remove with a slotted spoon and drain on paper towels. Or for a low-fat alternative, brush with oil and bake in the oven at 400ºF until golden brown.

Serve with sweet and sour dipping sauce, if desired.