My first homegrown monster Mutsu apples inspired this recipe. Make your slaw in advance; you will have leftovers by design that are wonderful tossed with cashews on a lettuce or tortilla wrap with avocado.

apple, jicama, and carrot slaw

The first time I made these these egg rolls with fresh fried calamari rings (the recipe is at the bottom of the post) and miso soup. We are having them again tonight with steamed tilapia and miso soup again. (What can I say, we like miso soup!)

First, the slaw recipe. Here’s a tip I just learned: peel fresh ginger by gently scraping off the peel with a spoon. Works like a charm. And for this recipe, make sure your ginger is very finely grated or you’ll get odd gingery chunks.

Apple, carrot, and jicama slaw

Life in a Skillet
This is a crunchy, sweet, and tart slaw that's delicious served with pork loin as an entree or as a sandwich or wrap filling.
Course Salad


  • 1 cup jicama peeled and julienned
  • 1 cup tart apple julienned, and tossed with 2 tbsp lemon juice to keep from browning
  • 1 cup carrot julienned
  • 1 tbsp grated ginger
  • 1/4 cup minced red onion
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 tsp ground black lemon pepper.


  • In a large bowl, stir together the jicama, apple, carrot, onion, and ginger.
  • Drizzle with olive and sesame oils. Toss well.
  • Add pepper and toss again.
  • Cover tightly and store in the refrigerator.


Now make it into an egg roll:

Pork loin egg rolls with apple, carrot, and jicama

Life in a Skillet
These egg rolls are delicious with miso soup for a light supper.
Course Appetizer
Servings 8


  • 1 package egg roll wrappers
  • 8 oz pork loin cooked and shredded
  • 1 cup apple carrot, and jicama slaw
  • 1 bunch green onion scallions, chopped
  • wasabi
  • soy sauce


  • Assemble the egg rolls. For each egg roll:
  • Lay the wrapper flat on a lightly floured surface.
  • Spread a thin layer of wasabi on the wrapper.
  • Spread 2 tbsp slaw mixture on the wasabi.
  • Layer one ounce of pork on the slaw.
  • Sprinkle 1 tbsp green onion on the pork.
  • Roll tightly burrito-style and seal the ends with moistened fingertips.
  • Place egg rolls on a flour-dusted plate until ready to cook.
  • Cook the egg rolls:
  • Pour 1/4 cup peanut oil in a large skillet.
  • Heat to 300 degrees.
  • Carefully place each 2-3 egg rolls in the hot oil - don't overcrowd the pan.
  • Turn the egg rolls often with tongs.
  • When golden, remove from heat.
  • Place on paper towels to soak up excess oil.
  • Serve immediately with soy sauce.