TASTE THE LOVE

Emily G’s Egg Rolls

1 lb ground pork or chicken (crab meat or just vegetables can be used)
1tsp minced ginger
2 cups finely chopped cabbage
½ cup of celery, finely chopped
½ cup of shredded carrots
2 T of chopped cilantro
3 green onions, finely chopped
2 T of sesame oil
2 T rice vinegar
1 T soy sauce
Salt and pepper to taste
1 tsp Five Spice (optional)
1 package of Egg Roll Wrappers
1 jar of Emily G’s Mango Tango
Vegetable Oil for frying
Pam for baking

Stir –fry meat, ginger and sesame oil in a skillet over high heat until lightly browned. Add cabbage, celery, carrots, green onion and cilantro. Stir in rice vinegar, soy sauce and five spice. Let mixture cool.
Use 2 T of filling for each egg roll. Place filling on the wrapper and then fold corner over filling, roll snugly half way to cover filling. Fold up both sides snugly against filling, moisten edges of last flap with water. Roll over flap to seal. (There will be visual directions on the egg roll package) Deep fry at 350, 2-3 at a time, turning occasionally until golden. Usually about 2-3 minutes. To bake, preheat oven to 425 and place the egg rolls on a greased pan . Bake for about 10-15 minutes or until golden. Serve with Emily G’s Mango Tango. Makes about 20 egg rolls.

Groups: main dish, Mango Tango, Mango Tango Jam, seafood