Pork Egg Rolls

[Roxy15]

Pork Egg Rolls:

1 lb. Boneless Pork Chops, Cut Into Very Thin Pieces

1 Can Sliced Or Whole Water Chestnuts, Chopped

1 Can Bamboo Sprouts, Drained

***You Can Use Fresh, If Preferred

1/4 Cup Chopped Green Onions Or 1 Bunch-(White & Green Parts)

1 Pkg. Fried Rice Seasoning

Soy Sauce, To Taste

1 Pkg. Coleslaw Mix-(From Deli With Carrots & Cabbage

***You Will Need About 2/3 Of The Bag

Salt & Pepper To Taste

Spring Roll Wrappers Or Lumpia Wrappers

Sweet Chili Sauce

Brown pork in a little oil in skillet over med. high heat until no longer pink(about 3-4 minutes.)

Place in large mixing bowl and stir in chestnuts, sprouts, green onions, seasoning mix, and 2/3 of the bag of coleslaw.

Mix in about 1/3 cup of Soy Sauce(more or less to taste) and stir well.

Season with salt and pepper.

Spoon a small amount-(about 1 -2 tablespoons) of the mixture onto a spring roll wrapper and fold edges over and then roll as tight as you can.

Repeat with remaining ingredients.

Once you have rolled all your egg rolls you need to heat enough oil in a large pan or skillet(you can also use a electric fryer) to make about 1-1/2 inches.

Heat oil until hot.

Drop a few egg rolls in a time into hot oil and cook until light golden browned.

Turn and cook on other side for a few minutes or until golden browned.

Drain on paper towels.

Serve hot with Sweet Chili Sauce on the side or Soy-Mustard Sauce.

***Or Combination Of Both Sauces

Soy-Mustard Sauce:

Mix together 1 tablespoon of Chinese Mustard and 1/3 cup Soy Sauce.

Stir in a dash of ground ginger and 1 Tsp. minced garlic.

Stir well and add a dash of parsley and green onions.

Serve with Egg Rolls.

***Double-If Needed.