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Pork Egg Rolls




Source of Recipe


Donna


List of Ingredients




1 lb. lean ground pork
1 tsp. garlic powder
2 tsp. freshly grated ginger root
2 tbl. soy sauce (divided)
1 c. finely chopped scallions
2 10 oz.bags angel hair cole slaw mix
8 oz. mung bean sprouts
1 tbl. oyster sauce
salt to taste
2 packets Splenda
1 pkg. egg roll wrappers
canola oil for deep frying

Recipe



Spray large skillet with cooking spray. Add pork and scallions to skillet and season with garlic powder, ginger root and 1 tbl. soy sauce. Fry until lightly browned. Remove meat mixture to strainer. Spray skillet again with cooking spray, add cole slaw mix and allow to cook down a little. Add mung beans sprouts and cook 2 minutes. Stir in 1 tbl. soy sauce,oyster sauce and Splenda. Stir well and season to taste. Put into strainer with pork and allow any liquid to drain. Let mixture cool to room temperature. mix well. Roll as per directions on egg roll wrappers. Deep-fry in preheated canola oil @ 400 degrees for 2-3 minutes or until golden brown. Drain on paper towels.