“Southern-Fried” Egg Rolls

Get your deep fryer ready; the oil takes a while to heat. Start heating the oil to 350 degrees.

Brown the ground pork and onion together over medium-high heat. Meanwhile, warm 3 tablespoons (more or less) vegetable oil in large skillet (I use my large electric skillet) to about 325-350 degrees. Add shredded cabbage, matchstick carrots, and a healthy dash of soy sauce. Saute the veggies until crisp-tender.

As soon as the pork mixture is browned, go ahead and throw it in with the veggies in the large skillet. Cover and cook over about 300-degree heat, stirring occasionally, until the veggies are tender.

Now it’s time to season. Start with about 1/2 teaspoon each of salt, pepper, and garlic powder; mix well and taste. Tinker with the spices (don’t forget the soy sauce!) until there’s a nice depth of flavor. You will need more salt than you think you will, so don’t be afraid.

After everything is cooked together nicely and the veggies are tender, remove mixture to a large bowl and let cool until barely warm. After mixture is cooled, add the shredded cheese and mix well.

Time to roll the egg rolls! Open the package of wrappers and cover with a damp paper towel to keep them soft while you work with them. Place one wrapper on your work surface so it looks like a diamond (not a square). Place about three tablespoons(ish) filling on the bottom third of the wrapper. Lift bottom corner up and over; fold in the sides so it looks like an open envelope, moisten the top edges with water and roll up. Refer to egg roll wrapper packaging for more in-depth instructions.

After you’ve rolled all the rolls, deep-fry them two to three at a time in the 350-degree oil, about 2 1/2 to 3 minutes. Let drain on paper towels; serve hot. Graciously accept all accolades and praises of your culinary prowess.