1 pound ground pork
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon onion powder
¼ teaspoon Chinese 5 spice (optional)
1 tablespoon soy sauce
2½ cups packaged fresh coleslaw (or 2½ cups finely chopped cabbage & shredded carrots)
12 (6 inch square) egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoons water
1 quart canola oil for frying
2 teaspoons olive oil
1 clove garlic
½ teaspoon red pepper flakes
1 teaspoon minced fresh ginger root
¼ cup soy sauce
¼ cup honey
2 tablespoons orange juice
¼ teaspoon sesame oil
1 teaspoon fresh lime juice
½ teaspoon sesame seeds (optional)
Cook garlic and chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
Preheat oil to 375 degrees F.
Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
Serve and enjoy!