1DomesticGoddess
Member
These are my favorite Egg Rolls. You can use a variety of different meat, such as ground beef, thinly sliced pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them without meat for the vegetarians.
Cindi's Egg Rolls
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Prep Time: 25 Minutes
Cook Time: 25 Minutes
Additional Time: 30 Minutes
Total Time: 1 Hour 20 Minutes
Yields: 13 Egg Rolls
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4 Tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
1/2 of a green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves of garlic, minced
3 Tablespoon fresh ginger root, grated
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1-1/2 Tablespoons unsulphured molasses
2 Tablespoons vegetable oil
1 quart of vegetable oil, for frying the egg rolls
1-1/2 (14-ounce) package egg roll wrappers
1/4 cup water, as needed
1-1/2 cups sweet and sour sauce, for dipping
1.) Heat 2 Tablespoons of vegetable oil in a large wok over medium-high heat. Stir-fry pork for 3 minutes. Then transfer pork to a paper towel-lined plate and set aside.
2.) In a large bowl, mix the cabbage, carrots, green bell pepper, onion, garlic and ginger; set aside.
3.) In a small bowl, mix together, the cornstarch, soy sauce, and molasses; set this bowl aside as well.
4.) Now heat 2 Tablespoons of the vegetable oil in a wok. Then stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to wok, then mix in the pork. Now stir in the cornstarch mixture.
5.) Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing the egg roll wrappers.
6.) Place 2 to 3 Tablespoons of the meat/vegetable mixture on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over the filling. Now fold wrapper sides over the filling. Roll wrappers to form egg rolls (See Cook's Note).
7.) Heat 1 quart of vegetable oil in a fryer to 365 degrees F (185 degrees C).
8.) Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
9.) Cook's Note: Instead of pork, you may use 1 pound of ground beef or pork sausage, or 8 ounces of pre-cooked shrimp. But not small pieces of shrimp. Also, I have used 1 pound of ground beef or pork sausage. Follow the instructions on the back of the egg roll wrappers for Step 5.
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https://www.allrecipes.com/recipe/54004/cindis-egg-rolls/
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I've also posted this recipe at a few other websites, and I'm also surprised that other people have also submitted the recipe as well.
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Cindi's Egg Rolls
-
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Additional Time: 30 Minutes
Total Time: 1 Hour 20 Minutes
Yields: 13 Egg Rolls
-
4 Tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
1/2 of a green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves of garlic, minced
3 Tablespoon fresh ginger root, grated
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1-1/2 Tablespoons unsulphured molasses
2 Tablespoons vegetable oil
1 quart of vegetable oil, for frying the egg rolls
1-1/2 (14-ounce) package egg roll wrappers
1/4 cup water, as needed
1-1/2 cups sweet and sour sauce, for dipping
1.) Heat 2 Tablespoons of vegetable oil in a large wok over medium-high heat. Stir-fry pork for 3 minutes. Then transfer pork to a paper towel-lined plate and set aside.
2.) In a large bowl, mix the cabbage, carrots, green bell pepper, onion, garlic and ginger; set aside.
3.) In a small bowl, mix together, the cornstarch, soy sauce, and molasses; set this bowl aside as well.
4.) Now heat 2 Tablespoons of the vegetable oil in a wok. Then stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to wok, then mix in the pork. Now stir in the cornstarch mixture.
5.) Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing the egg roll wrappers.
6.) Place 2 to 3 Tablespoons of the meat/vegetable mixture on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over the filling. Now fold wrapper sides over the filling. Roll wrappers to form egg rolls (See Cook's Note).
7.) Heat 1 quart of vegetable oil in a fryer to 365 degrees F (185 degrees C).
8.) Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
9.) Cook's Note: Instead of pork, you may use 1 pound of ground beef or pork sausage, or 8 ounces of pre-cooked shrimp. But not small pieces of shrimp. Also, I have used 1 pound of ground beef or pork sausage. Follow the instructions on the back of the egg roll wrappers for Step 5.
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https://www.allrecipes.com/recipe/54004/cindis-egg-rolls/
-
I've also posted this recipe at a few other websites, and I'm also surprised that other people have also submitted the recipe as well.
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