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Egg Rolls

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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”
READY IN:
1hr
YIELD:
15 Eggrolls
UNITS:
US

Ingredients Nutrition

  • 15 egg roll wraps
  • 12 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
  • 12 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
  • 12 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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