These egg rolls are crispy golden brown with a delicious filling of fresh cabbage and carrots and if you choose, you can also add, pork, chicken, or shrimp. Some folks won't even try Chinese food, however, if you can get them to eat an egg roll, they usually love 'em!
|Crispy delicious egg roll dinner!|
Homemade Pork Egg rolls
1 1/2 lbs ground pork (we also had some leftover pork tenderloin we shredded and added to the mix)
1 1/2 t. ground ginger
3 t. chopped garlic or 1 1/2 t. garlic powder
1/2 head of cabbage - chopped
3 carrots - minced or shredded
3 T. flour
2-3 T. water (enough to make smooth flour paste)
24 egg roll wrappers (thawed to room temperature)*
approx. 5-6 cups of oil for frying (we used vegetable oil)
*(I read somewhere that frozen wrappers make better egg rolls than the wrappers found in the deli section of the store).
In skillet or wok, fry the ground pork with the ginger and garlic, until brown. Drain and set aside.
|Seasoned pork, cabbage, carrot filling|
In a small bowl, mix 3 T. flour and enough water to make a paste. Add water gradually, while stirring to prevent lumps. Set aside.
In another large pot, heat oil to about 350°F.
While oil is heating, assemble your egg rolls. I prefer to have all of the egg rolls wrapped before I begin frying them. Do not stack the egg rolls unless you put wax paper between the layers so they don't stick together.
|Wrapper & filling ready to roll!|
Continue to roll, and tuck the sides. When you get to the end, add a little flour glue and seal. Repeat the process until all of your egg rolls are tightly wrapped and sealed. Makes about 24 egg rolls. We fried 12 and froze the rest for another dinner!
|Takes about a minute and a half to fry.|
Serve with favorite sauces for dipping. We like soy sauce but they're great plain too!
|Serving Up! Would you like that with soy sauce?|