Pork Egg Rolls Recipe
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A delicious way to have pork and veggetables either as an appetizer or an entre.
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1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 head cabbage, thinly sliced
1 tablespoon olive oil
1 bag shredded carrots
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 pound ground pork (chopped left over pork works well too)
6 scallions, thinly sliced
16 egg roll wrappers
1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
salt and peper
:small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
In small bowl combine soy sauce, vinegar and sugar.
In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
Remove from heat, transfer to bowl to cool.
Lay wrappers flat on work surface and assemble one at a time.
Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.
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