Homemade Canadian-Cantonese Style Open Ended Egg Roll

1 lbs ground pork

1 lbs shredded cabbage, salted, rinsed and all moisture squeezed out.

1 cup mung bean sprouts

¼ cup green onions

1 tsp white pepper

1 tsp ginger powder

1 tsp garlic powder

1 tbsp soy

1 tsp sesame oil

Egg for sealing the rolls

All rounded teaspoons and tablespoons. I used store wrappers.

Mix in a bowl, roll, seal with eggwash and deepfry at 350f.

I like the open ended crunchy black bits.

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