Saturday, January 2, 2010

Egg Rolls

Egg Rolls
(Trust me, these are SO worth it!!)

1 pound ground pork
1 tsp fresh ginger
1 tsp minced garlic
2 green onions, chopped
½ C finely chopped mushrooms (optional)
2 cups shredded cabbage
1 large carrot, shredded
1 tablespoon cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons molasses(or sugar)
1/2 Tbs sesame oil
Package of egg roll wrappers
2 Tbs all-purpose flour
2 Tbs water
1 quart peanut oil for frying

Cook pork in a large wok over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, green onions, mushrooms, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

Mix flour and water in small bowl. Brush mixture over edges of egg roll wrapper. Place about 1-2 tablespoons filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

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