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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 14 |
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I was trying to find a egg roll my kids would love I found it. Ingredients:
1 lb cooked pork, shredded |
6 cups shredded cabbage |
1/2 cup shredded carrot |
1 tablespoon minced fresh ginger |
1 tablespoon chopped garlic |
1 tablespoon sesame oil |
2 tablespoons extra virgin olive oil |
1 (16 ounce) package egg roll wraps |
1 medium egg, whipped |
1 tablespoon water |
1 -2 cup canola oil |
Directions:
1. Cut pork into large chunks and boil till done about 15 minutes, then shred in a food processer.
2. Then set aside.
3. In a Wok or a large deep sided skillet add Garlic, Sesame oil, Olive oil, and Ginger, and saute about 1 or 2 minutes.
4. Now add shredded Cabbage and carrots and stir fry till almost translucent, about 5 to 10 minutes.
5. Stir in shredded pork and stir fry to mix about 5 more minutes, set aside.
6. You can now wrap your egg rolls, However; it best to let it set in the refridgerator at least 1 hr, over night is even better.
7. Whip 1 egg with 1 tbsp water to make an egg wash.
8. Now place 1 egg roll wrap on a cutting board to appear like a diamond.
9. Brush the top half (2 sides) with egg wash.
10. Place approx 2 Tbsp filling on lower half.
11. Fold bottom point up and over filling and tuck.
12. Roll about a half turn, now fold in outside corners and finish rolling to seal, to form a small log.
13. In a 8 inch skillet fill just over half full with canola oil, and heat to 350°F.
14. Place Egg rolls in hot oil turning as required till golden brown.
15. will hold about three at a time.
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