Tuesday, March 5, 2013

Egg Rolls

1 pkg. Egg Roll Wraps 1 lb. lean ground pork (diced pork loin works just as well)
1 tsp. minced ginger
2 cups cabbage, finely chopped
1/4 lb. bean sprouts
1/2 cup carrot, shredded
3 green onions, finely chopped
2 tbsp. oyster sauce
Canola oil for frying
Sauce for dipping

  1. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. 
  2. Add cabbage, bean sprouts, carrots, and green onions, cook 2 minutes.
  3. Stir in oyster sauce.
  4. Let mixture cool.
  5. Place filling diagonally on wrap.
  6. Use 2 tablespoons filling for each egg roll
  7. Fold bottom corner over filling; roll snugly half-way to cover filling
  8. Fold in both sides snugly against filling; moisten edges of last flap
  9. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
  10. In a large skillet, heat oil to 350 degrees and place rolls flap down.
  11. Turn occasionally until golden, 2-3 minutes. 
  12. Drain on paper towels.

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