Vegetable and Pork Egg Rolls

Wonton wrappers

½ lb ground pork

1 Tbsp soy sauce
A couple dashes of white vinegar
A couple dashes of red pepper flakes
1 garlic clove, minced
1 cup of bean sprouts
¼ small cabbage, thinly sliced
2 carrots, thinly sliced
½ small onion, thinly sliced
½ red bell pepper, thinly sliced


Fill center of wonton wrap. Fold over bottom half to the middle.



Brush each corner with egg.
Fold in sides and then fold over the top and roll until sealed.



Rolled and ready to fry.

In a pan over med-high heat, cook pork with soy sauce, vinegar, red pepper flakes and garlic. Cook until pork is no longer pink. Remove from pan. Add vegetables and a little oil; sauté until vegetables are tender. Mix the pork and vegetables together. Let cool.

Fill wonton wrappers. In a pan over med-high heat, heat about ½ inch of oil. Fry egg rolls, turning to brown each side. Cook about 2 minutes per side.

Serve with soy sauce for dipping.