Coconut Pork Egg Rolls

Crispy fried egg rolls filled with gingery ground pork, carrots and unsweetened coconut, served hot with sweet and sour sauce.

🍽️ Makes 25

Ingredients

2 tbsp	30 ml	vegetable oil
1 lb	455 g	ground pork
2 tbsp	30 ml	fresh ginger, minced
2 cloves		garlic, minced
1 tsp	5 ml	dried pepper flakes (optional)
3 tbsp	45 ml	soy sauce
1/2 cup	120 ml	carrots, grated
1/2 cup	120 ml	unsweetened coconut flakes
25		wonton wrappers
1		egg, beaten
6 cups	1.4 l	vegetable oil (for frying)

In a wok or pan, heat the 2 tablespoons of vegetable oil over medium-high heat. Add the pork, ginger, garlic, pepper flakes and soy sauce.
Stir-fry the pork until it is no longer pink and all the liquid has evaporated, about 5–6 minutes.
Add the carrots and coconut flakes and mix thoroughly. Remove from the heat and cool completely.
To assemble, put a tablespoon of filling at the bottom corner of a wrapper. Lift the bottom and roll halfway, fold the sides into the middle and continue rolling to the tip. Use the beaten egg to seal the ends. Keep the unused wrappers covered with a damp kitchen towel so they don't dry out.
Heat the frying oil to 350°F (175°C) and fry the egg rolls until golden brown, about 2–3 minutes.
Drain on paper towels. Serve immediately with sweet and sour sauce.