Easy Egg Rolls

Brown ground beef and pork. Don't drain!

Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.

Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).

Drain and cool in a strainer.

Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).

Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.

Enjoy!