Egg Rolls

Courtesy of Timi Lightfoot

1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch

1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.