Pork Egg Rolls Prep Time: 20 minutes Cook Time: 30 minutes Servings: 16 Ingredients - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon brown sugar - 1 head cabbage, thinly sliced - 1 tablespoon olive oil - 1 bag shredded carrots - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 pound ground pork (chopped left over pork works well too) - 6 scallions, thinly sliced - 16 egg roll wrappers - 1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping - salt and peper    A delicious way to have pork and veggetables either as an appetizer or an entre.   Directions	1

	In small bowl combine soy sauce, vinegar and sugar. In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes). Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes. Remove from heat, transfer to bowl to cool. Lay wrappers flat on work surface and assemble one at a time. DEEP FRYING: Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce. BAKING: Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce. FREEZING: Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.	2