1 lb. lean pork, diced (Or use 1 lb. chopped chicken, or 1 lb. peeled and deveined shrimp, diced)1 teaspoon minced fresh ginger
1 1/2 cups fresh bean sprouts
2 cups finely chopped cabbage
3 tablespoons virgin coconut oil
4 green onions, finely chopped
1 8-ounce can (drained) water chestnuts, chopped fine
1/2 cup shredded carrots
1/2 teaspoon sea salt
2 tablespoons oyster sauce
1 egg, lightly beaten
1 package egg roll wrappers
Coconut oil for deep frying
Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.
Rinse the bean sprouts in a colander under cold running water and set aside to drain.
Heat 2 tablespoons of coconut oil in a wok or large pot. Add meat and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.
Pour the remaining tablespoon of coconut oil into the wok. When hot, add the ginger root, green onions, carrots, and water chestnuts. Stir fry for 1 minute, then return meat to the wok. Add salt, oyster sauce, cabbage and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.
Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot coconut oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.
Cut each egg roll in half crosswise and arrange on a platter. Serve warm. (These are great with plum sauce, which you should be able to find in your oriental section of the grocery store.)
Makes about 20 egg rolls.
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