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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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These are the best egg rolls ever. Leave out the meat, and make them vegetarian. Ingredients:
1 lb pork steak, but the pork meat cut into thin strips (fat trimmed away) or 1 lb ground beef or 1 lb seasoned pork sausage or 1 (8 ounce) package precooked shrimp (small or medium size) |
1 head cabbage, shredded |
1 large carrot, shredded |
1/2-1 green bell pepper, cut into thin strips |
1 medium onion, chopped |
3 cloves minced garlic |
3 teaspoons shredded gingerroot |
1 1/2-2 packages egg roll wraps |
vegetable oil (for deep frying) |
1 tablespoon cornstarch |
2 tablespoons soy sauce |
1 1/2 tablespoons grandma molasses ( robust flavor ) |
jarred sweet and sour sauce (for dipping) |
1 small bowl water (for sealing egg rolls) |
Directions:
1. In a wok or 12-inch skillet, (along with 2 Tbsp. vegetable oil) over medium-high heat; stir fry pork steak 3 minutes.
2. Remove pork steak, and set aside on paper towels; finish removing cooked fat from wok or skillet.
3. In a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.
4. In the same wok or skillet, (over medium-high heat) add 2 Tbsp vegetable oil.
5. Stir fry 1/3 to 1/2 of the vegetables, for 3-4 minutes.
6. Remove and set aside to a large heat-proof bowl.
7. Finish stir frying the remaining vegetables in 2 Tbsp vegetable oil; for 3-4 minutes over medium-high heat, and again add to the heat proof bowl with the other slightly-cooked vegetables.
8. In a cup, combine the cornstarch, soy sauce and molasses; mixing thoroughly.
9. Add to the large bowl of vegetables; mixing well.
10. Add either the cooked pork steak, cooked ground beef, cooked ground pork or precooked shrimp to the bowl of vegetables too; and stir.
11. Follow the instructions on the back of the egg roll wrapper package, (on how to rool them up) by using 2 to 3 Tbsp of meat-vegetable mixture for the filling.
12. You'll need the small bowl of warm water to help seal the edges of the egg rolls together.
13. In a deep fryer, add the vegetable oil, set your fryer to 375 degrees.
14. When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently).
15. Drain on paper towels.
16. Serve with the sweet and sour sauce.
17. Makes about 20-25 egg rolls (maybe more).
18. Note: If using ground beef or ground pork, cook the meat first in a seperate skillet, and drain thoroughly on paper towels.
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