Pork Egg Rolls
Makes about 16 egg rolls
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 2.5 lbs of cabbage or bok choi, thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- coarse salt and ground pepper
- 1 pound ground pork
- 6 green onions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
- Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated (this can take a little longer if you use bok choi); mix in scallions. Transfer mixture to a plate to cool.
- Lay wrappers flat on a work surface, and assemble egg rolls.
- Set a deep fryer to 350 degrees and fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
- To reheat from frozen, preheat oven to 400 degrees. Place egg rolls on a lined baking sheet and bake until golden, about 15 minutes, flipping halfway through.