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Pork Egg Rolls Recipe

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A delicious way to have pork and veggetables either as an appetizer or an entrée.

Pork Egg Rolls Recipe (+)

Directions

In small bowl combine soy sauce, vinegar and sugar.
In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
Remove from heat, transfer to bowl to cool.
Lay wrappers flat on work surface and assemble one at a time.

Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

Container: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving Description: 1 egg roll

Servings: 16

Enter desired servings:

Ingredients

-		1/4 cup soy sauce
-		2 tablespoons rice vinegar
-		1 tablespoon brown sugar
-		1 head cabbage, thinly sliced
-		1 tablespoon olive oil
-		1 bag shredded carrots
-		4 cloves garlic, minced
-		1 tablespoon fresh ginger, grated
-		1 pound ground pork (chopped left over pork works well too)
-		6 scallions, thinly sliced
-		16 egg roll wrappers
-		1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
		salt and peper

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