Nothing goes better with Bourbon Chicken or some General Tso’s than egg rolls. Those crispy meat and vegetable filled bits of deliciousness rolled up and deep fried to golden perfection. You can buy frozen versions of these at the grocery, but they are so much more fun to make yourself. Once you try these you will also see how easy it is to adjust this recipe to use whatever meats and vegetables you wish.
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The complete recipe is at the end of the post, but I’ll walk you through the steps first.
To make one dozen egg rolls, you will need a package of egg roll wrappers, one pound of ground pork (or ground chicken, turkey, etc.) about 3 cups of shredded cabbage (1/2 of a small head of cabbage) one carrot grated, minced garlic soy sauce and sesame oil (optional). Brown the meat, drain any excess fat and then add the garlic, cabbage and carrot to the same pan. Cook for about 5 minutes until the cabbage starts to wilt and soften. Add the soy sauce, pepper and sesame oil and stir well. Remove from heat and set aside.
Place one wrapper on a flat surface with a corner facing you. Use a finger dipped in water to dampen all for edges of the wrapper. Add about 1/2 cup of the meat/vegetable filling, and then fold the corner up over the filling. Fold the sides over then roll towards the top to seal in the the filling.
Deep fry at 375° F for 2-3 minutes until golden brown and crispy. Drain on a paper towel and serve warm. I like to dip mine in sweet and sour sauce. These also freeze really well in Ziploc freezer bag so you can make a big batch and then freeze leftovers for the next time you feel like some homemade Chinese food. I re-heat them in a 400° F oven for about 15 min on a baking sheet.
Pork Egg Rolls
Crispy golden brown pork egg rolls (with variations for shrimp, chicken, etc.) that go perfectly with Bourbon Chicken, stir fry or any Chinese dish.
- 12 egg roll wrappers
- 1 LB ground pork (or other ground meat such as chicken or turkey)
- 3-4 Cups shredded cabbage
- 1 Carrot, grated
- 2 tsp minced garlic
- 1 tsp fresh minced ginger (or 1/4 tsp ground ginger)
- 2 Tbsp soy sauce
- 1/2 tsp sesame oil (optional)
- Brown the pork in a large skillet over medium heat until completely cooked, about 8-10 minutes.
- Drain off any fat from the pan, then add the garlic and ginger. Cook for about 1-2 minutes, stirring constantly.
- Add the cabbage and the carrot. Cook for about 5 minutes, stirring frequently until the cabbage softens and starts to soften and wilt.
- Add the soy sauce and the sesame oil, stir well to mix everything together. Remove from heat and set aside.
- Lay one egg roll wrapper on a flat surface with a corner pointing towards you. Dampen the edges with a finger dipped in water.
- Add about 1/2 cup of the filling in the center of the wrapper.
- Bring the bottom corner up over the filling, then fold each side over towards the center. Finish by rolling tightly towards the top of the roll so the filling is completely sealed inside. Set aside and repeat with each empty wrapper until you are out of filling or wrappers.
- Heat oil to 375° F in a deep fryer or steep walled pan. Fry egg rolls until golden brown and crispy, about 2-3 minutes.
- Drain on paper towels and serve warm.
You can add any shredded vegetables you like to this recipe, and/or swap out ground chicken, turkey etc. for the pork. You can also use the tiny canned shrimp for a twist. As those are already cooked just saute the garlic and ginger, then add the cabbage and other vegetables as described above. Add the cooked shrimp at the end when you add the soy sauce and sesame oil.
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