EGG ROLLS (Chi Tan Chuan)
4 green onions, sliced [or 1 small regular onion diced small]
1/2 tsp. garlic powder [2 cloves, or 1.5 tsp minced]
1/2 cup shredded carrot
3 cups cabbage, finely shredded [ 3 cups of bagged pre-made coleslaw with carrot in it works too for these two ingredients, and saves time]
1 stalk celery, thinly sliced, chopped fine
2 TB soy sauce
1 tsp. sesame oil
1/4-1/2 tsp ground ginger
1 lb. egg roll skins
Stir-fry meat in wok or 10 inch skillet until brown. Remove meat; drain.
Stir-fry cabbage, garlic, carrots, celery, and onions in 2 TB oil of choice [coconut oil is awesome here].
Add soy sauce to vegetable mixture. Stir-fry 1 minute.
Mix meat and veggies. Cover egg roll skins with damp towel to prevent drying.
Place 1/4 cup filling mixture on center of each egg roll skin. Moisten all edges with finger tips dipped in water.
Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Fold fourth corner over to make into roll and press all edges to be sure they are sealed.
Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees [about 6-7 on my stove dial]. Fry 3 to 5 egg rolls at a time until golden brown, turning once, after about 1 minute on each side.
Drain on paper towels.
**I found that the grease got considerably louder when it was time to turn the egg rolls. Judge by golden color, but with mine they ran about 30-60 seconds between turns.**