Homemade Egg Rolls

Homemade Egg Rolls Four-16 ounce bags coleslaw ( shredded cabbage and carrots) One large yellow onion, chopped 1/2 cup chopped celery ( optional) 1 Tb of salt 1 Tb powdered ginger 1 Tb white sugar 4 Tb canola or olive oil 3/4 cup water Simmer in large pot covered until cabbage is transparent In a large frying pan combine: 1 1/2 lbs. ground pork 1 tsp. black pepper 1 tablespoon minced garlic 1/4 cup soya sauce Mix and cook well. Crumble the pork by hand of put through a food chopper, then add this to the cooked cabbage mixture. Let cool Lay out four egg roll wrappers at a time and wet three sides of each wrapper with egg white. Drop one large tablespoon in the centre of the wrapper. Pull up side that is not coated in egg white and lay on top of cabbage filling. Then bring the other side over top and seal by pressing gently. Gently press down the sides as well to seal in filling. Deep fry a couple minutes on both sides until golden brown, remove and enjoy