Instructions

1. Spray a large skillet with cooking spray and brown the pork until all the pink is gone. Drain any drippings from the pan if needed, then add the coleslaw mix or shredded cabbage. Add the salt and cook for 5-7 minutes until the cabbage wilts.
2. Add the soy sauce, teriyaki glaze, hoisin sauce, pepper, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool.
3. Fill a large pot halfway with oil and set over medium heat. The oil will need to be at 350 degrees to start frying the egg rolls.
4. While the oil is heating up, wrap the egg rolls by placing a wrapper in a diamond shape on a board. Place about 1/4 cup of the filling in the center of the wrapper in a line going across, leaving space along the edges (refer to the pictures in the post for a step by step guide).
5. Fold the outside corners of the wrapper over the center of the filling and then bring the bottom corner up and over to roll the egg roll. Tuck in the filling and make sure the sides stay inside as you roll so that the filling doesn’t leak out when you go to fry the egg rolls. Use egg wash to seal the edge of the egg roll and place on the board seam side down. Repeat with the rest of the wrappers until you have 12 egg rolls.
6. When the oil reaches 350 degrees, fry a few egg rolls at a time until golden brown. This should take about 3-4 minutes, but it will depend on if your oil is at the right temperature and how crowded you pot is. Once they are brown, they are done. remove them from the oil, draining as much as possible and place them on a paper towel lined plate to drain while you make the rest of the egg rolls.
7. The egg rolls can be kept in a 250 degree warm oven until ready to serve.