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Egg Rolls

Global.Potpourri's picture
Ingredients
  Egg roll 18
  Ground pork 1 Pound
  Finely shredded cabbage 3 Cup (48 tbs)
  Canned bamboo shoots 8 1⁄2 Ounce, drained and chopped (1 Can)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Green onions 4 Medium, sliced
  Soy sauce 2 Tablespoon
  Cornstarch 1 Teaspoon
  Five spice powder 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg roll skins 1 Pound (18 In Number)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Sweet and sour sauce 1⁄4 Cup (4 tbs) (For Serving)
  Hot mustard sauce 1⁄4 Cup (4 tbs) (For Serving)
Directions

Stir-fry pork in wok or 10-inch skillet until brown.
Remove pork from wok; drain, reserving 2 tablespoons fat.
Stir-fry cabbage, bamboo shoots, mushrooms and onions in reserved fat.
Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture.
Stir-fry 1 minute; cool.
Mix pork and vegetables.
Cover egg roll skins with damp towel to prevent drying.
Place 1/2 cup pork mixture on center of each egg roll skin.
Fold one corner of egg roll skin over filling; overlap the two opposite corners.
Moisten fourth corner with water; fold over to make into roll.
Heat oil (1 1/2 to 1 3/4 inches) to 360°.
Fry 3 to 5 egg rolls at a time until golden brown, turn-ing once, about 3 minutes.
Drain on paper towels.

Recipe Summary

Method: 
Fried
Ingredient: 
Egg

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