Pork and Veggie Egg Rolls
photo by Marie Elizabeth H.
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
25 rolls
- Serves:
- 25
ingredients
- 1 lb ground pork
- 1 1⁄2 cups red cabbage, shredded
- 1⁄4 cup green onion, chopped
- 2 ounces cellophane noodles
- 1⁄2 cup carrot, shredded
- 2 teaspoons soy sauce
- 1⁄2 teaspoon vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha chili sauce
- 1 egg, lightly beaten
- 1⁄2 tablespoon black pepper
- 25 spring roll wrappers, large (8x8 inch)
directions
- Soak cellophane noodles in hot water for about 6 minutes.
- Drain thoroughly, and chop into roughly 1/2 inch-long pieces.
- Combine all ingredients except spring roll wrappers.
- Place two tablespoons of filling into the center of the wrapper.
- Roll according to the instructions on the wrapper. (A quick internet search will also show you how to wrap an eggroll.).
- Repeat until all wrappers are used.
- Freeze for later use, or cook them now --
- Heat corn oil to 350 degrees Fahrenheit.
- Deep fry, 2-3 at a time, for 3 minutes if fresh, 4 minutes if frozen.
- Allow to drain on paper towels.
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RECIPE SUBMITTED BY
JAK6059
Los Angeles, 0
<p>Cooking is my stress reliever. I have an intense interest in fresh, healthy, and delicious foods, and have been known to talk about exceptional produce ad nauseum. I tend to eschew processed foods, (except sometimes in desserts), and wish fervently that I had a vegetable and herb garden. Someday I would like to have my own vineyard, perhaps when I retire. </p>