0 0
Egg Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1/4 cup water, as needed
1 1/2 cups sweet and sour sauce for dipping

Nutritional information

335 calories
15.7 g fat
42.9 g carbohydrates
5.8 g protein
4 mg cholesterol
557 mg sodium
201 mg potassium
3 g sugar
17 mg vitamin C
52 mg calcium
2 mg iron
25 mg magnesium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Egg Rolls

Features:
    Cuisine:

      "These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians."

      • 1 hr 20 mins
      • Serves 12
      • Medium

      Ingredients

      Directions

      Share

      Steps

      1
      Done

      Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.

      2
      Done

      In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

      3
      Done

      Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

      4
      Done

      Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.

      5
      Done

      Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.

      6
      Done

      Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

      7
      Done

      Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      previous
      Beef Egg Rolls
      next
      Unbelievable Chicken
      previous
      Beef Egg Rolls
      next
      Unbelievable Chicken