1/2 pound ground pork
1 carrot, shredded
2 cloves garlic, minced
1/4 cup finely chopped green onions
1 cup shredded cabbage
2 Tablespoons low-sodium soy sauce
1 Tablespoon mustard
2 Tablespoons cornstarch
1 Tablespoon water
1 (12 count) package egg or spring roll wrappers
*to make dipping sauce, mix 3 Tablespoons soy sauce, 1 teaspoon sugar, 1 Tablespoon mustard, and 1 tablespoon vinegar*
1-In a large skillet, brown ground pork until almost done, then add carrot and galric and cook for 4-6 minutes or until pork is cooked thoroughly. Remove from heat, drain well, and add green onions, cabbage, soy sauce, and mustard.
2-Combine cornstarch and water in a small bowl and blend well.
3-To form egg rolls, place one wrapper, point-side down, on work surface. Place 3 Tablespoons filling, 1-inch from corner. Brush all edges of the egg roll with cornstarch mixture. Fold point over filling, then fold in sides and roll up egg roll, using cornstarch mixture to seal as needed.
4-Fry the rolls in peanut oil heated to 375 degrees for 2-3 minutes, turning once, or until deep golden brown. Egg rolls may be frozen after frying; flash freeze, then package and freeze up to 3 months. To reheat fried egg rolls: place frozen egg rolls on baking sheet and bake at 375 degrees for 10-12 minutes or until crisp and hot.
*note: for the shredded cabbage, you can buy a coleslaw mix, or go even less spicy (my family has 2 who can't do spicy and 2 who love spicy) and use broccoli slaw. Yes, they make broccoli slaw - shredded carrots and broccoli. My children actually ate more of these than they did the ones made with any form of cabbage.