“I was trying to find a egg roll my kids would love I found it.”
READY IN:
25mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

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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