OK, I tinkered with this today and may have figured it out.....measurements are approximate and can use 2-3 C packaged coleslaw mix for cabbage & carrots.
1lb ground pork, unseasoned
2 C finely shredded cabbage
1/3 to 1/2 C shredded or finely juilienne cut carrot
1 (14-15oz) can bean sprouts, drained
1/4 tsp ground ginger
1/4 tsp Chinese 5 spice
1 T. soy sauce
1/2 C water or broth
2 T. cornstarch
egg roll wrappers
small bowl of water for sealing
Cook & crumble ground pork, breaking it up as it cooks until no longer pink, drain off fat. Add cabbage, carrots, bean sprouts, ginger, 5-spice and soy sauce. Cook & stir until veggies are tender. Mix cornstarch with water or broth & pour into mixture. Cook & stir until well mixed, sauce is thick & bubbly. Set aside to cool.
When mix is cool enough to handle, add a scoop of mixture onto an egg roll wrapper at one corner & roll about halfway, fold in long sides over the ends, dip your fingers in the water & wet the final corner of wrapper, then finish rolling. Fry in hot oil, seam side down to seal, then turn to brown other half.
These tasted great, but I had gotten spring roll wrappers, not egg roll wrappers. Spring rolls are much thinner, and don't hold up so well....delish none the less.
