Depending on my mood and the occasion, I will sometimes make mini egg rolls and sometimes make them full sized. I guess it just depends on whether we need finger foods or if I’m just craving egg rolls. The full sized ones are faster. To make house seasoning just mix together one part granulated garlic, one part black pepper, and two parts salt.

1 tablespoon canola oil, divided
4 ounces lean ground pork
1 teaspoon house seasoning, divided
1/2 teaspoon grated fresh ginger
1 clove garlic, grated
16 ounces shredded raw cole slaw mix, with carrots
1 tablespoon lite soy sauce
1/2 cup sliced green onions
8 ounces bean sprouts
16 ounces wonton wrappers

1. In a large skillet or wok, heat 1 teaspoon of the canola oil, add the pork and and sprinkle with 1/4 teaspoon of house seasoning. Cook, stirring frequently, until browned and crumbly. Remove to a plate and set aside.
2. Add the remaining 2 teaspoons of oil to the pan. Add the ginger and garlic and stir-fry 30 seconds or until fragrant. Add the shredded coleslaw mix and stir-fry until tender, seasoning with the soy sauce and remaining 3/4 teaspoon of house seasoning.
3. Add the green onions, bean sprouts and reserved pork. Stir until well combined and remove from the heat.
4. Place the wonton wrappers on a clean work surface and cover with a damp paper towel. Have a small dish of water near by.
5. Working with one wonton wrapper at a time place a generous teaspoon of filling in a strip slightly off-center on the wrapper leaving a 1/2 inch border on the edges. Fold the top and bottom edges over the filling then roll, moistening the final edge with a little water and pressing to seal.
6. Place the egg roll seam side down on a baking sheet and continue to roll the remaining wrappers and filling. At this point the egg rolls can be frozen for future use.
7. Fry the egg rolls a few at a time in hot oil, then remove to paper towels to drain. Serve with desired dipping sauces.

Servings: 60