Makes 20 egg rolls.
Ingredients
3/4 pound deli sliced ham
2 cups coleslaw mix (shredded cabbage, carrots and other vegetables)
1 cup mung bean sprouts
4 scallions, thinly sliced
1/3 cup fish sauce
Twenty 6-inch square won ton wrappers (sometimes called egg roll wrappers)
1 egg, beaten
2 to 4 cups canola oil
Bottled duck sauce, to serve
Directions
Preheat oven to 200 degrees.
To make the filling, place ham in a food processor and pulse until it is coarsely ground. Alternatively, use a knife to finely chop it. Transfer ham to a medium bowl.
Add coleslaw mix, sprouts, scallions and fish sauce. Toss to mix well.
Set a won ton wrapper flat on the counter, with one of the corners pointed toward you.
Place about 2 tablespoons filling across center of won ton (between the 9 o’clock and 3 o’clock positions).
Use a pastry brush to lightly brush the edges of the won ton with egg. Fold the corner of the wrapper closest to you (the 6 o’clock position) over the filling, gently tucking the corner under the filling.
Fold both side corners over the center, then roll the entire thing away from you, creating a tight cylinder. Set aside and repeat with remaining ingredients.
Once all rolls are formed, add about 1 inch oil to a large, deep saucepan. Heat oil over medium until it reaches 350 degrees (use a clip-on or instant-read thermometer).
Use a slotted spoon to carefully lower 3 or 4 egg rolls at a time into the oil, frying for about 2 minutes, turning as needed, until crispy and lightly browned. Transfer rolls to a paper-towel-lined plate to drain. Repeat with remaining rolls.
Once cooked rolls have drained, transfer them to a clean ovenproof plate and place in oven to keep warm while remaining rolls cook.
Serve hot with duck sauce.
