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Egg Rolls

2 tb Vegetable oil
1 lb Ground pork
Freshly ground black pepper
1/2 c Minced yellow onions
1 tb Chopped garlic
1 lb Bok Choy; shredded
1/2 lb Medium shrimp; peeled, deveined and chopped
Soy sauce; to taste
1/4 c Sake
1 tb Sugar
1 lb Fresh bean sprouts; washed and patted dry
1/4 c Green onions; green part only
20 Egg; (6-inch) roll wrappers
1 Egg; beaten
Oil for frying
1 c Sweet and Sour Sauce
1/2 c Mustard Sauce

Preheat the fryer. In a wok heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the two sauces.

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