Pork Egg Rolls

I had a craving for some egg rolls. I bought some wrappers some time ago and found them in the freezer the other day so figured it was a sign to make these! I wasn’t quite sure what I was going to put in them, so I thought of all the best flavors I’d had in egg rolls and what sounded good to my palate and came up with these. Simple, tasty, and only a few ingredients; just how I like to cook!

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I was so happy when these turned out so good. They had all the flavors I wanted and even tasted great the next day cold. To me, it is a great egg roll when it can be eaten cold and still tastes delicious. Sure it’s a little labor intensive to wrap all of these, and as you can see by the pictures, they are far from perfect, but they sure are tasty! Make them for a party or just for dinner when you want finger foods! I hope you enjoy them as much as we did here.

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Pork Egg Rolls

Ingredients:

1 ½  pound  ground pork
4 cloves garlic, minced
1 inch fresh ginger, grated 
2 cups shredded cabbage
5 scallions, chopped
1 cup chopped cilantro
1 package egg roll wrappers
salt
oil

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Directions:

Heat a little oil in skillet and add garlic and ginger. Cook 1 minute. Add ground pork, salt liberally, and cook together until pork is browned. Set aside.

Heat a little more oil in pan. Add cabbage, chopped scallions, and carrots. Cook until tender. Add cilantro and cook for one minute more until cilantro is wilted.

Combine vegetable mixture with meat mixture. Let cool about 30 min in refrigerator.

To assemble egg rolls, place one sheet in a diamond shape on a flat surface and spoon in a small amount of mixture into the lower center. Pull bottom point over the mixture and begin rolling. Half way through rolling fold in each side tightly and finish rolling. Place some beaten egg (or just water), on the final edge and roll closed making sure egg seals the end. Repeat until all of mixture is used.

Heat oil to about 375º. Place egg rolls in hot oil to fry. Keep turning to brown all sides. I did 3 at a time since that was all I had room for in my pan. When done, place on paper towel to drain additional oil. Serve hot.

Note: Left overs can be kept in the refrigerator and are quite good cold as well the next morning. You can also freeze them before frying and fry them up later.

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Pork Egg Rolls
Yields 20
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Ingredients
  1. 1 ½ pound ground pork
  2. 4 cloves garlic, minced
  3. 1 inch fresh ginger, grated
  4. 2 cups shredded cabbage
  5. 5 scallions, chopped
  6. 1 cup chopped cilantro
  7. 1 package egg roll wrappers
  8. salt
  9. oil
Instructions
  1. Heat a little oil in skillet and add garlic and ginger. Cook 1 minute. Add ground pork, salt liberally, and cook together until pork is browned. Set aside.
  2. Heat a little more oil in pan. Add cabbage, chopped scallions, and carrots. Cook until tender. Add cilantro and cook for one minute more until cilantro is wilted.
  3. Combine vegetable mixture with meat mixture. Let cool about 30 min in refrigerator.
  4. To assemble egg rolls, place one sheet in a diamond shape on a flat surface and spoon in a small amount of mixture into the lower center. Pull bottom point over the mixture and begin rolling. Half way through rolling fold in each side tightly and finish rolling. Place some beaten egg (or just water), on the final edge and roll closed making sure egg seals the end. Repeat until all of mixture is used.
  5. Heat oil to about 375º. Place egg rolls in hot oil to fry. Keep turning to brown all sides. I did 3 at a time since that was all I had room for in my pan. When done, place on paper towel to drain additional oil. Serve hot.
  6. Note: Left overs can be kept in the refrigerator and are quite good cold as well the next morning. You can also freeze them before frying and fry them up later.
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