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Egg Rolls

Meat.World's picture
Ingredients
  Ground pork 3⁄4 Pound
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Bok choy 2 Cup (32 tbs), chopped
  Chopped mushrooms 1 Cup (16 tbs)
  Sliced green onion 1⁄2 Cup (8 tbs)
  Chopped water chestnuts 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg roll skins 12
  Shortening/Cooking oil 2 Cup (32 tbs) (For deep frying)
  Sweet and sour sauce 1 Tablespoon
Directions

In skillet stir-fry pork and garlic in 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes.
Mix soy sauce, cornstarch, sugar, and salt.
Stir into pork mixture; cook and stir till thickened.
Cool.
To wrap egg rolls, place egg roll skin with one point toward you.
Spoon about 1/4 cup pork mixture horizontally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold in sides.
Roll up toward remaining corner; moisten point and press firmly to seal.
Fry egg rolls, a few at a time, in deep hot fat (365°) for 2 to 3 minutes or till golden.
Drain.
Serve with sweet and sour sauce.
Sweet and sour sauce:
Combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch.
Stir in 1/3 cup red wine vinegar, 1/3 cup water, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimiento, 1 tablespoon soy sauce, 1/4 teaspoon instant chicken bouillon granules, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder.
Cook and stir till bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
12

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