I love Chinese egg rolls. I think they are one of the tastiest Asian food you can whip up in your kitchen. I love how all the meat and veggies incorporate to give you a satisfying flavour.
Fry the pork in a hot skillet until cooked through.
Add the shrimp and continue cooking until heated through.
Drain any water or fat from the pan.
Mix the soy, sugar, salt and olive oil.
Pour over pork and shrimp and simmer for a few minutes.
Chop coleslaw mix finely and mix with chopped onion (about the size of confetti).
Pour pork mixture over the coleslaw and mix together evenly.
Let cool for 15 minutes.
When ready to begin stuffing the egg rolls, face the egg roll skin so that it looks like a diamond.
Add about 1/4 cup mix to the centre of the egg roll skin.
Fold the top point down over the mix and tuck it under.
Fold in the sides of the egg roll and brush with the egg.
Brush the bottom point with the egg and fold around the top of the egg roll.
After you have rolled the egg rolls, fry them in about 2 inches of hot oil. I used an induction burner at about 390 degrees Fahrenheit. Turn them after 2 or 3 minutes to brown the other side.
Drain on paper towel.
We served our egg rolls with duck sauce we bought at our local grocery store. They were delicious!