Kim's Kitchen

Egg Rolls

• 1.5 lb Ground Beef
• 1/3 lb Ground Sausage (Pork)
• 2 tsp. Garlic
• 1/4 tsp. Ginger
• 1/4 tsp Black Pepper
• 1 T. Teriyaki Sauce
• 1 T. Soy Sauce
• 1 C. Shredded Carrots
• 1 1/2 C. Frozen Corn
• 1 Can Bean Sprouts (Drained & rinsed twice)
• 1 Bag (14oz) Coleslaw (or 2 C. Shredded Cabbage)
• 2 Packages Egg Roll Wrappers
• Oil for frying

In large frying pan, cook Ground Beef & Sausage until no longer pink.

Into meat, add Garlic, Ginger, Black Pepper, Teriyaki Sauce, Soy Sauce, Carrots, Corn, Bean Sprouts, Coleslaw. Continue cooking until for about 5 more minutes.

Following instructions on egg roll wrappers, fill egg rolls with filling. (Use a slotted spoon and let excess liquid drain before filling) Use a small amount on water on your finger to seal all of the edges of the egg roll.

Fry in hot oil (on medium high heat) until egg rolls start to turn golden brown. Turn and repeat until other side is browned.

Remove to paper towel lined cookie sheet to drain. These can be kept warm in a 200 degree oven while the other egg rolls are cooking.

These can also be "fried" in the air fryer. Preheat to 400, brush with vegetable oil, cook for 10 minutes, turn over and cook until desired doneness. The only real difference is that these won't have that traditional deep-fried texture, but they'll still come out delicious and crispy.

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