Egg Rolls with Hot Honey Chili Sauce

Ingredients:

• 1 pound ground pork
• 14 ounce bag shredded cabbage
• 1 tsp salt
• 2 Tbsp soy sauce
• 2 Tbsp Silver Spring Hot Honey Chili Sauce
• 2 Tbsp hoisin sauce
• 2 tsp sesame oil
• 1 tsp ginger paste
• 1 Tbsp minced garlic
• 12 egg roll wrappers
• 1 egg beaten
• Oil for frying

Directions:

1. In a large skillet over medium heat, brown the pork. Add the coleslaw mix or shredded cabbage. Add salt and cook for 5 minutes.
2. Add the soy sauce, Silver Spring Hot Honey Chili Sauce, hoisin sauce, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool.
3. Fill a large pot halfway with oil and set over medium heat. The oil will need to be at 350 degrees F to start frying the egg rolls.
4. While the oil is heating up, wrap the egg rolls by placing a wrapper in a diamond shape on a board. Place about 1/4 cup of the filling in the center of the wrapper in a line going across, leaving space along the edges.
5. Fold the outside corners of the wrapper over the center of the filling and then bring the bottom corner up and over to roll the egg roll. Tuck in the filling and make sure the sides stay inside as you roll so that the filling doesn’t leak out when you go to fry the egg rolls. Use egg wash to seal the edge of the egg roll and place on the board seam side down.
6. When the oil reaches 350 degrees, fry a few egg rolls at a time until golden brown about 3-4 minutes. Once they are brown remove them from the oil, draining as much as possible and place them on a paper towel lined plate to drain.
7. Dip in Silver Spring Hot Honey Chili Sauce if desired.