Egg rolls with pork and cabbage

Name: Egg rolls with pork and cabbage
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: ¾ cup (180 ml) mayonnaise; 1 tbsp (15 ml) honey; 1 tsp (5 ml) rice vinegar; ½ tsp (2.5 ml) fish sauce; ½ tsp (2.5 ml) Sriracha; Olive oil; 500 g (1 lb) lean ground pork; 3 garlic cloves, finely chopped; 2 tbsp (30 ml) finely grated fresh ginger; 2 cups (500 ml) coleslaw mix with carrots, as is; 1 cup (250 ml) rice vermicelli, cooked according to the package directions, then chopped; 3 green onions, thinly sliced and finely chopped; ¼ cup (60 ml) soy sauce; 1 tsp (5 ml) sesame oil; 1 tsp (5 ml) fish sauce; Vegetable oil for frying; 454 g (1 lb) egg roll wrappers

Preparation 40 min
Cooking 15 min
Servings 4 to 6
Freezing Absolutely

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Ingredients for the sauce

¾ cup (180 ml) mayonnaise
1 tbsp (15 ml) honey
1 tsp (5 ml) rice vinegar
½ tsp (2.5 ml) fish sauce
½ tsp (2.5 ml) Sriracha

Ingredients for the filling

Olive oil
500 g (1 lb) lean ground pork
3 garlic cloves, finely chopped
2 tbsp (30 ml) finely grated fresh ginger
2 cups (500 ml) coleslaw mix with carrots, as is
1 cup (250 ml) rice vermicelli, cooked according to the package directions, then chopped
3 green onions, thinly sliced and finely chopped
¼ cup (60 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) fish sauce

Ingredients for the rest

Vegetable oil for frying
454 g (1 lb) egg roll wrappers

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Preparation

In a bowl, add the sauce ingredients, then season with salt and pepper. Mix and keep in the fridge.
In a large skillet over medium heat, add a drizzle of olive oil, then the ground pork, garlic and ginger. Season with salt and pepper. Cook for 7 to 8 minutes, or until the meat is no longer pink. Drain the fat and pour the meat into a large mixing bowl.
Add the rest of the filling ingredients, season with salt and pepper, then mix.
Place an egg roll wrapper in front of you so it looks like a diamond. (Keep the rest of the wrappers under a very damp cloth.) Add about 2 tbsp (30 ml) of the meat mixture in the center and pack it down. Fold the bottom corner over the filling, then fold the outer corners toward the center. Lightly wet the top of the wrapper with water and roll upward to seal. Repeat with the rest of the filling.
Heat about 4 cups (1 L) of vegetable oil to 350°F (180°C). Fry the egg rolls a few at a time, turning them halfway through, for about 4 to 6 minutes in total, until golden. Wait for the oil to come back up to 350°F (180°C) before frying the next batch. Place on paper towels for 2 minutes and serve right away with the sauce! If needed, keep them in the oven on a rack.