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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are absolutely wonderful with such a nice flavor. Serve this with my Sweet and Sour Sauce or your favorite Sweet & Sour sauce Ingredients:
15 egg roll wraps |
1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips |
1 carrot, peeled and sliced into thin 2 inch strips |
2 green onions, sliced |
1/2 red bell pepper, sliced thin |
5 cups napa cabbage, sliced into thin strips about 4 inches long |
4 ounces alfalfa sprouts |
1 egg |
2 tablespoons water |
1/2 cup teriyaki marinade, and sauce (i used kikkoman) |
1 tablespoon peanut oil |
1 teaspoon sesame oil |
vegetable oil (for frying) |
Directions:
1. Heat peanut oil and sesame oil over medium high heat.
2. Add Pork tenderloin strips.
3. Cook for about 2 minutes.
4. Add the Kikkoman Teriyaki sauce and bring to a boil.
5. Add carrots and cook an additional 2 minutes.
6. Add green onions and red bell pepper and cook for 3-4 minutes.
7. Add Napa Cabbage and cook until wilted, about 2 minutes.
8. Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.
9. Remove from heat and drain.
10. Mix the egg and Water.
11. Heat vegetable oil in a large skillet to 350 degrees.
12. Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.
13. Roll according to package directions.
14. Brush with egg mixture.
15. Fry in batches of 4-5 in hot oil for about 3 minutes on each side.
16. Drain on paper towels.
17. Be sure to keep the oil hot between batches.
18. Serve with sweet and sour sauce.
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