• If making homemade wrappers, make them before you begin on the filling.

Filling:

• In a skillet, brown the pork and sausage with the ginger and garlic. Drain excess grease.
• In a bowl, combine the salt, sugar, soy sauce, and sesame oil. Add to the pork and mix well.
• In a large bowl, combine the shredded cabbage, carrots, and green onions.
• Pour the hot meat over the vegetables and stir well.
• Chill in the fridge until ready to use.

Assembly:

• *Before making the egg rolls, make sure the filling is cooled and drained. If it is hot and juicy, the egg rolls will be soggy.

  1. Lay a wrap in front of you so it looks like a diamond.

  2. Place about 3 Tbsp of filling in the center of the egg roll wrapper.

  3. Fold the bottom point up over the filling and roll once.

  4. Fold in the right and left points.

  5. Brush beaten egg on the top point.

  6. Finish rolling.
• Place on a pan and repeat with the remaining filling.
• Deep fry until golden brown.