Schezwan Crispy Egg Rolls

Prep time: 25 Minutes
Cook time: 15 Minutes
Serves: Makes 12

Ingredients

• Egg Roll Wrappers – 12
• Cabbage, Shredded – 3 cups
• Carrots, Grated – 1 cup
• Ground Pork or Chicken – 1/2 lb
• Garlic, Minced – 3 cloves
• Fresh Ginger, Minced – 1 tsp
• My Sauce Lab Schezwan – 4 tbsp
• Soy Sauce – 1 tbsp
• Sesame Oil – 1 tsp
• Egg – 1, beaten (for sealing)
• Vegetable Oil – for frying
• Salt – to taste

Directions

1. Brown the ground meat in a large pan over medium-high heat, about 5 minutes.
2. Add the garlic and ginger, then the cabbage and carrots. Stir-fry 4-5 minutes until the cabbage wilts.
3. Stir in the Schezwan sauce, soy sauce, and sesame oil. Cook 2 more minutes, then spread on a tray to cool completely. Warm filling makes soggy wrappers.
4. Lay a wrapper in a diamond position. Place 2 tbsp filling in the center, fold the bottom corner up, fold in the sides, then roll tightly. Seal the top corner with beaten egg.
5. Heat 2 inches of oil to 350°F. Fry 3-4 rolls at a time for 3-4 minutes, turning, until deep golden.
6. Drain on a wire rack and serve hot with extra Schezwan sauce for dipping.