Pork And Vegetable Egg Rolls

• 1/4 wedge green cabbage about 1 cup shredded
• 3 carrots peeled, about 1 1/2 cups shredded
• 1 pound ground pork
• 1 cup diced yellow onion
• 6 garlic cloves minced
• 12 ounces mung bean sprouts
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon sesame oil
• salt
• 30 egg roll wrappers
• 1 egg beaten
• oil for frying

1. Attach the KitchenAid(R) Food Processor Attachment with medium shredding disc inserted on to a KitchenAid(R) Stand Mixer.
2. Turn the ExactSliceTM System to thin. Place a bowl under the food processor to catch the cabbage. Place cabbage in the feeder and push the cabbage through to shred.
3. Next, place the carrots in the feeder and push the carrots through to shred.
4. Place pork in a large skillet and cook just until browned. Add in cabbage, carrots, garlic and bean sprouts. Cook until vegetables start to soften. Add in soy sauce, ginger and sesame oil. Continue cooking until bean sprouts are soft. Season to taste with salt.
5. Set up an assembly line with egg roll wrappers, beaten egg and filling.
6. To assemble the egg rolls, using one egg roll wrapper with one point towards you, use a slotted spoon to place 1 heaping tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip the brush in the egg and brush onto the wrapper. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
7. If you are cooking the egg rolls immediately, heat 1 inch of oil in a skillet over medium-high heat to 350 degrees. Cook egg rolls, in batches, 1-2 minutes on each side or until golden brown. Transfer to a paper towel lined plate. Sprinkle with salt. Serve immediately.

green cabbage, carrots, ground pork, yellow onion, garlic, bean sprouts, soy sauce, ground ginger, sesame oil, salt, egg roll wrappers, egg, oil

Taken from www.yummly.com/recipe/Pork-and-Vegetable-Egg-Rolls-2099205 (may not work)