“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!”
READY IN:
50mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

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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