These were a little time consuming but so fun to make because I had never made egg rolls before! My only regret is that I didn't split it up and fry them as we wanted to eat them . This is because they get so soggy. They were not good leftover at all. So if you make them, just save the stuffing and fry them as you want to eat them. I served them with sweet & sour sauce and mustard sauce (recipe below). Sam liked the mustard sauce (that's why I am including the recipe) but I didn't think it was as good as the sweet and sour sauce, which we just bought at the grocery store. Look at that cute, little egg roll! It looks just like a present for my belly!
Recipe adapted from foodnetwork.com
Serves: 6-8 people
2 T. vegetable oil
1.25 lbs. ground pork
Salt, black pepper
1/2 c. minced yellow onions
1 1/2 T. chopped garlic
1 t. ground ginger
1 pound bok choy, shredded
2 T. soy sauce
1 T. rice vinegar
1 T. sugar
3/4 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only, chopped
1/4 cup carrots, shredded
20 (6-inch) egg roll wrappers
1 egg, beaten
Oil for frying
Sweet and Sour Sauce, for dipping
Mustard sauce, for dipping (see below)
1. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes.
2. Add the onions and garlic, continue to cook for 2 minutes.
3. Add the cabbage and carrots. Season with salt and pepper. Stir fry for 1 minute.
4. Season with soy sauce, rice vinegar, and sugar.
5. Add the sprouts and green onions and mix thoroughly.
6. Remove from the heat and cool completely.
7. Preheat the fryer.
8. To assemble, spoon a little more than 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the end toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
9. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2-3 minutes. Remove from the oil and drain on paper towels.
10. Serve warm with sweet & sour sauce and mustard sauce.
Recipe adapted from cooks.com
1/2 T. flour
1/4 c. sugar
2 T. dry mustard
1 egg yolk
1/2 pint cream
1/2 c. vinegar
1. Stir together flour, sugar, and mustard. Add egg yolk and beat. Beat in cream.
2. Using a double boiler, heat vinegar until steaming but do not boil.
3. Combine all ingredients together in the pan but do not allow to boil.
4. Simmer for about 15 minutes over lowest heat or until thickened, stirring occasionally.
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