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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 5 |
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My sister introduced me to homemade egg rolls with this recipe. It's more time consuming than other recipes I make, but worth it. If you've got helpers to help roll them, that saves a lot of time. Usually after we've stir-fried all the ingredients, we put the bowl in the middle of the table, give everybody a spoon, and let everyone roll their own. Kids love it! Ingredients:
5 tablespoons oil |
1 green onion, chopped fine |
1/2 lb pork, minced, mixed with |
1 teaspoon oil, and |
1 teaspoon cornstarch |
2 tablespoons soy sauce |
1 teaspoon sugar |
1 tablespoon cooking sherry |
1 teaspoon salt |
1/2 head cabbage, shredded |
1/4 cup bamboo shoot, shredded |
1/2 lb bean sprouts |
20 egg roll wraps |
1 tablespoon cornstarch, dissolved in 2 tablespoons water |
4 cups oil, for deep-frying |
Directions:
1. Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.
2. Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.
3. Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.
4. Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.
6. Remove to colander to drain liquid. Let mixture cool.
7. Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.
8. Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.
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