Best Egg Rolls
  • 1pound can (2/3 cup) evaporated milk
  • 1teaspoon chopped celery
  • 1teaspoon beaten
  • 1quart Sauce, optional
  • 2tablespoons chopped dates
  • 2tablespoons block of cream cheese
  • 2cups brown rice flour
  • 2ounces Chili Powder; + 1 tsp
  • 8 (7inch sliced ginger, optional
  • 2tablespoons seeds, optional
  1. Season pork with ginger and garlic powder and mix thoroughly
  2. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink
  3. Set aside
  4. In another large skillet heat oil to about 375 degrees or medium-high heat
  5. While oil is heating, combine flour and water in a bowl until they form a paste
  6. In a separate bowl combine the cabbage, carrots and reserved pork mixture
  7. Mix all together
  8. Lay out one egg roll skin with a corner pointed toward you
  9. Place about 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture
  10. Fold left and right corners toward the center and continue to roll
  11. Brush a bit of the flour paste on the final corner to help seal the egg roll
  12. Place egg rolls into heated oil and fry, turning occasionally, until golden brown
  13. Remove from oil and drain on paper towels or rack
  14. Put on serving plate and top with sesame seeds if desired