Best Egg Rolls

SUBMITTED BY: Angela Hamilton PHOTO BY: Jennifer B.

"These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired."

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

READ REVIEWS (127)

DIRECTIONS

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

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REVIEWS

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Reviewed on Jul. 23, 2003 by DREGINEK

Good egg rolls but I think I'll have to play around with some spices to make it taste better. Possibly lemon pepper seasoning. Also, instead of chopping up cabbage and carrots, I used 2 cups worth of pre-shredded cole slaw...same results and saves on time. I'll try these again to see if I can find the right spice combinations.

16 users found this review helpful

Reviewed on Jan. 25, 2004 by VJGUNKEL59

I took the reviews advice and added twice the called for garlic and ginger and also added soy sauce as many said these were bland. They were fantastic and very easy to put together! I also used another recommendation and used the cole slaw mix (carrots and cabbage) and this recipe took no time to put together. I have many children and this recipe was a hit with all of them! I will definately be making this again, and again and ...

14 users found this review helpful

Reviewed on Dec. 20, 2006 by Jennifer B.

These were sooo good. We live in CO & its really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups of shredded coleslaw mix. I sauteed the cabbage mixture a little in 2T water & 2T soy sauce then added the pork & 1/2 t. chinese five spices. I wanted to add 1/2 C onion but I forgot so I'll do it next time. I used 1/3 C filling for the inside. We made 11 eggrolls not 8. Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a few bucks. I found the egg roll wrappers in the produce section near the vegetables if anyone else had trouble find them, ( I looked in the Asian section initially then had to ask a store employee). My husband LOVED these. I served them with Fried Rice Restaurant Style & Broccoli Beef I from this site. Thank you!

10 users found this review helpful

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