Thursday, June 23, 2011

Egg Rolls

What you’ll need:
1 package Egg roll wrappers
1 lb ground pork
2 tsp chopped ginger
2 cloves garlic, miced
1 tsp salt
1 tsp sugar
1/4 cup soy sauce
1 tsp sesame oil
16 oz shredded coleslaw mix (cabbage & carrots)
1 container of bean sprouts (if they are in season)
4-6 green onions, sliced
1 egg, beaten
1 tsp water
oil for frying

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Combine meat and vegetables and mix well.

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.

Fry egg rolls in hot oil until cooked through. About 5 minutes. Serve with sweet & Sour sauce.

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