Egg Rolls

My mom has made egg rolls for years. When I was beginning to eat solid foods, she would feed me the filling. She got her recipe from the Birmingham News.
Now I love to make homemade egg rolls for my family as a special treat. I have modified the recipe a bit.
These are so easy and yummy. They are much better than take-out egg rolls.

Ingredients
1/4 small onion, diced
1 package coleslaw mix
2 carrots, shredded
1 teaspoon salt
3 Tablespoons reduced sodium soy sauce
1 lb ground pork or chicken
1 teaspoon vegetable oil
2 Tablespoons corn starch
4 Tablespoons vegetable oil, for frying
3 cups vegetable oil, for frying
1 package egg roll wraps (Keep covered with a damp paper towel to keep them from drying out.)

Heat 2 Tablespoons oil in a skillet over medium heat. Stir in onion, coleslaw mix, and salt. Cover and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Drain.
In a medium bowl, combine 1 teaspoon oil, ground meat, soy sauce, and cornstarch.
Heat 2 Tablespoons oil in a skillet over medium high heat. Stir in meat mixture and cook, stirring, until cooked through.
Stir together meat with vegetables.
Heat 3 cups vegetable oil over medium heat.
Place 3 Tablespoons stuffing on an egg roll wrap. Wrap to close, dampening edges of wrap with a little water to make them stick.
Fry egg rolls in hot oil until brown. Flip and brown on other side. Drain on paper towels.
Serve hot with mustard, sweet and sour sauce, and chili sauce.