Pork and Vegetable Egg Rolls
Making your own egg rolls is frankly very easy to do. But, it will ruin them for you when you buy them at the store or at a restaurant.
Ingredients
Egg Rolls
- 1 package of egg roll wrappers
- 1 egg (beaten with 1 T water)
- 3 c napa cabbage (shredded or hand-cut thinly)
- 2 carrots (shredded)
- 1 c bean sprouts
- 4 green onions (sliced)
- 1 t ground ginger
- 2 cloves garlic (minced)
- 1 T Chinese 5 spice (to taste)
- 1 c pork loin (julienne cut)
- 1-2 T sesame oil (for sauteing filling)
- 1 T soy sauce (to taste)
Garnishes and sauces
- Sriracha
- Hot mustard
- Soy Sauce
- Duck sauce
Instructions
- In a wok or large skillet, cook meat in oil until done. Remove and set aside.
- Add more oil if needed, saute cabbage, green onions, carrots, garlic. Season with ginger and 5 Spice.
- Add soy sauce to taste.
- Cook until cabbage is softened.
- Remove from heat.
- Add meat into skillet, stir until combined. Taste and adjust seasonings.
Assemble egg rolls.
- Place 1 wrapper flat on counter so resembles a diamond.
- Spoon on about 2-3T filling onto wrapper spread across the diamond.
- Bring bottom point up over mound of filling.
- Start to roll, tuck both side points inward and keep rolling.
- With fingers, paint and close up roll with egg.
- Make remaining rolls.
Frying rolls
- In a deep pot, heat up canola oil ( about 2” deep) until 350 degrees and before it starts to smoke.
- Add 2 or 3 rolls at a time so they do not touch.
- They will cook quickly.
- Flip when browned.
- Remove and set on a paper towel to drain.
- Serve with sauces. ENJOY!