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Chinese Egg Rolls

Ingredients

eggroll wrappers: 12
ground pork: 0.5 lb (or 1 lbs)
ginger (grated): 2 tsp
garlic: 2 cloves (minced)
salt: 1 tsp
granulated sugar: 1 tsp
soy sauce: 1/4 cup
sesame oil: 1 tsp
cabbage heads (shredded): 4 cups (with carrot coleslaw mix)
eggs: 1 (beaten)
water: 1 tsp
vegetable oil: 1 Tbl (for frying)
green onions - spring or scallion: 4 whole onions (sliced)

Chinese Egg Rolls

Credit: chinese.food.com

User rating:

  • Prep Time
    30 min
  • Cook Time
    3 min
  • Servings
    12 serving(s)

Tags

Dinner, Lunch

  • Brown pork with ginger and garlic in pan; drain any grease.
  • Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  • In large bowl combine cabbage mix and green onions.
  • Pour hot meat over vegetables and stir well. Let cool slightly.
  • Lay wrap in front of you so that it looks like a diamond.
  • Place 3 tablespoons pork filling in center of egg roll wrapper.
  • Fold bottom point up over filling and roll once.
  • Fold in right and left points.
  • Brush beaten egg on top point.
  • Finish rolling.
  • Set aside and repeat with remaining filling.
  • Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  • Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  • Drain on paper towels.
  • Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

    • What else can I make with these ingredients?

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