Take-Out Style Authentic Pork Egg Rolls

wildflourskitchen.com

16 to 18 egg roll wrappers (mine measured 5 ½" x 6")

½ lb. finely diced pork loin, can sub ground pork

2 tsp. canola oil

3 tsp. sesame oil, divided

3 ½ to 4 cups chopped cole slaw mix with carrots (mine was actually an Asian blend and chopped)

2 Tbl. soy sauce, more if desired

½ tsp. very finely chopped or grated fresh ginger

2 garlic cloves, minced, (1 ½ tsp.)

½ tsp. hoisin sauce

½ tsp. dark brown sugar

½ tsp. sriracha sauce

¼ tsp. coarse ground black pepper

¼ to ½ tsp. salt, to taste

½ of a 14 oz. can bean sprouts, drained (*save other half for another Asian dish, or freeze)

2 green onions, finely snipped, (green and white part), ⅛ cup

1 egg, beaten with 1 teaspoon water

oil (for frying)

Dipping Sauces to Choose From: soy sauce, plum sauce, Chinese hot mustard, jalapeño pepper jelly, hoisin sauce, garlic-chili sauce, sweet 'n sour sauce, warmed jam such as peach or apricot, or even sriracha sauce!

Directions at wildflourskitchen.com

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