Egg Rolls

I've been on a Chinese food kick lately.  Every occasion that I have to make it I do.  Here is a recipe for Egg Rolls that Chris found on Allrecipes.com that we really like.

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

I have made these several times and have found out a few things.  First is I add a little sesame oil to the meat mixture after I cook it and it adds a nice flavor, I do not use sesame seeds.  Also if you try and bake these they are not as good.  The wrapper does not get done evenly and is really tough and chewy not crispy.  Other than that though a great find.  Also I think you could use any meat you'd like.