Eggrollies.......the Experiement in Cabbage!

• 1 pound ground pork
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder OR 1 tsp of GP and 1 of sweet curry powder
  
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour + 2 tablespoons water OR 2 tbs of soy sauce
  
• 3 cups shredded red cabbage
• 4 ounces shredded carrots (like more carrots? we do. I used 5 carrots)
  
• 20 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds or crushed cashews/peanuts (optional)

1. Season pork with ginger and garlic powder (or curry or whatever seasoning) and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste (if you use that option). In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

These are/were seriously yummy. We now have 40 eggrolls in the freezer. What an excellent way to use cabbage and save $$ on lunches. We froze 3-4 per bag, so a perfect individual serving. I was really worried about what to use the cabbage in and then I was worried about the deep fry part (made Dear Husband do it). Silly me. They were easy! Ok, they were only easy because I made him do all the hard parts. :)