Pork Tenderloin Egg Rolls
Chop pork tenderloin into smaller pieces. Add garlic, day old rice, chili sauce, soy sauce, mirin, salt, and black pepper. Mix thoroughly and set aside.
In a separate bowl, combine the cabbage, carrots, and pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 of the cabbage, carrot and pork mixture on the egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of water on the final corner to help seal the egg roll.
Makes about 20-22 pieces. Heat up oil in a large frying pan on medium heat.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown (2-3 minutes per each side). Remove from oil and drain on paper towels.
Put on a serving plate and top with sesame seeds or scallions if desired. Serve hot.