Pork Egg Rolls
These savory pork egg rolls are filled with shredded cabbage with a mix of Asian veggies and sauce surrounded by a crispy pastry. Serve with your favorite sauces such as sweet and sour, hot mustard, duck sauce, sweet and spicy, or soy sauce.
Serve egg rolls as a finger food and appetizer. Have fun, and make them the size that fits your menu! Hungry crowd? Make them full-size. Lots of appetizers for game day? Cut down the wrappers and make them bite-size. Or place a tablespoon full of filling in a wonton wrapper, and you have egg roll wontons! Your imagination is the limit once you start gaining confidence in the kitchen and the ingredients available to you.
Freezing and Reheating
You can make a large batch of eggrolls in less than an hour from start to finish! They freeze beautifully and are easy to reheat.
Last night I made a marinated pork tenderloin kabob on the grill with some extra grilled cherry tomatoes. I had made a batch of egg rolls earlier in the day and simply put them on aluminum foil, sealed them up, and tossed them on the grill to reheat. They were crispy, hot, and delicious!
Pork Egg Rolls
- 1 pound ground pork
- 3 cups finely chopped cabbage with shredded carrots
- 1 can bamboo shoots
- ½ cup mushrooms chopped
- 4 medium green onions sliced
- 2 tbsp soy sauce
- 1 tsp corn starch
- 1 tsp five spice powder
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground black
- 1 package egg roll wrappers
- ½ cup water for sealing edges of wrappers
- Peanut Oil For frying, about 1 quart. Can substitute canola.
- Stir-fry the ground pork in a wok or skillet until brown. Remove pork and drain, reserving 2 tbsp of fat.1 pound ground pork
- Stir-fry the bamboo shoots and mushrooms in reserved fat until it the mushrooms release their juices Meanwhile, mix the additional ingredients and pour over the vegetable mixture adding the scallions and coleslaw stirring just to combine, then remove from the heat and set aside. Let cool.3 cups finely chopped cabbage, 1 can bamboo shoots, ½ cup mushrooms, 4 medium green onions, 2 tbsp soy sauce, 1 tsp corn starch, 1 tsp five spice powder, ½ teaspoon salt, ½ teaspoon pepper
- When vegetables have cooled, mix them with the pork.
- Cover egg roll wrappers with a damp towel to prevent drying. Place ¼ cup of the filling mixture onto the center of each egg roll skin. Moisten the edges of the wrapper with your finger, this will help seal the eggroll fillings and keep them inside when frying. Fold one corner of the egg roll wrapper over the filling and overlap the two opposite corners (see the diagram on the package). Lastly, fold over the fourth corner to completely seal the roll. Repeat with remaining wrappers and filling.1 package egg roll wrappers, ½ cup water
- In a large heavy bottomed skillet, heat oil (1 ½ - 2 inches) over medium-high heat until it reaches 360 °F. Gently place 4 eggs rolls in the hot oil at a time and fry, Ensure you keep the temp around the 360 mark, turning partway through, for 3 minutes or until golden brown and crispy.Peanut Oil
- Remove with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.
- Serve with sweet & sour or hot mustard sauce.
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