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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 30 |
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This is my version of Shanghai Eggrols with a hint of garlic flavor. It goes well with a sweet and sour sauce. Ingredients:
1 lb. ground pork |
8 - 10 cloves of garlic (depends on how much you like garlic), minced |
1/2 cups minced water chestnuts |
salt and pepper to taste |
1 package menlo eggroll wrappers or any you can find at asian markets, menlo i like best |
vegetable oil |
1 egg white and 1 tsp. water for sealing eggroll wrappers |
Directions:
1. Mix together ground pork, garlic, water chestnuts, salt and pepper in a medium size bowl.
2. Separate eggroll wrappers.
3. Put about 1 Tbsp. ground pork mixture on wrapper.
4. Spread out pork mixture into a log, about 1/2 inch wide on wrapper.
5. Seal edges with egg white/water mixture.
6. Cut eggrolls into thirds, about 2 inches long.
7. Deep fry eggrolls in oil at 360 degrees F. for 6 to 8 mins. or until lightly browned.
8. Place cooked eggrolls on paper towel to drain excess oil.
9. Place uncooked eggrolls in freezer bags and can store in the freezer until ready to cook again.
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