Deconstructed Egg Rolls

• 1 cup short-grain white rice (preferably sushi rice)
• Vegetable oil for frying
• 4 egg roll wrappers (6 in. square)
• 3 garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 pound ground pork
• 2 teaspoons fish sauce
• 3 tablespoons lime juice
• 3 tablespoons reduced-sodium soy sauce
• 1/8 head cabbage, thinly sliced to make about 1 cup
• 3/4 cup coarsely shredded carrots
• 1/4 cup chopped cilantro plus a few leaves for garnish

1. Cook rice according to package instructions. Heat about 1/2 in. oil in a large frying pan over medium-high heat until oil begins to ripple. Fry wrappers, one at a time, until golden on both sides, about 1 minute per side. Drain wrappers on paper towels.
2. Carefully drain all but 2 tbsp. oil from pan, add garlic and ginger, and cook until fragrant and softened, 30 seconds to 1 minute. Add pork and fish sauce, and cook until pork is brown and crisp at the edges, 5 to 7 minutes, breaking up pieces with a wooden spoon.
3. Whisk together lime juice and soy sauce in a small bowl. In a large bowl, toss cabbage, carrots, and chopped cilantro with 1 tbsp. soy sauce mixture.
4. Divide crisp egg roll wrappers among 4 plates. Top each with rice and pork. Mound carrot-cabbage slaw on pork and sprinkle with a few cilantro leaves. Serve with remaining soy sauce mixture for drizzling.

shortgrain white rice, vegetable oil, egg roll wrappers, garlic, fresh ginger, ground pork, fish sauce, lime juice, soy sauce, cabbage, carrots, cilantro

Taken from www.myrecipes.com/recipe/deconstructed-egg-rolls (may not work)