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
  1. 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.
  2. 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.
  3. Lay wrappers flat on a work surface, and assemble egg rolls.
  4. Set a deep fryer to 350 degrees and fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
  5. 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.

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