Pulled Pork Egg Rolls

By Susan52

Ingredients

• 1/4 Pound Pulled Pork
• 1/2 Head of Green Cabbage, sliced thinly
• 2 each Garlic cloves, mined
• 1/4 Cup Carrot, shredded
• 1/2 tsp Fresh Ginger, minced
• 2 Tbls Soy Sauce
• 2 tsp Peanut Butter
• 1/4 tsp Sesame Oil
• 1 tsp Michiu Wine (or rice wine, or any dry white wine)
• 1 tsp Black Soy Sauce
• 1 Tbls Vegetable Oil
• Salt and Pepper to taste
• Egg Roll Wrappers

Details

Servings 6
Preparation time 60mins
Adapted from thissillygirlslife.com

Preparation

Step 1

In a wok or pan on medium heat add the vegetable oil allowing to get hot and add the ginger and garlic. Saute just until fragrant and add the cabbage and carrot to the wok. Toss to coat in the oil.

Now, we are going to steam the veggie mixture. Add about 1/4 cup of water to the pan and cover. Allow veggies to steam like this until tender, soft and wilted around 20-30 minutes. Check every few minutes to make sure there is still water in the bottom of the pan and mix veggies as well. If you need to add more water, add some you do not want the pan to get dry.

While the veggies are steaming mix the sauce. You want to mix all of the remaining (except the pork and egg roll wrappers) ingredients together in a cup or bowl.

Add the sauce to the pan when the veggies are done cooking. Cook out any excess water and mix thoroughly to combine. When veg is evenly coated place a mesh colander over a bowl to allow the veggies to strain any liquid off.

Place this into the fridge for at least an hour or until ingredients are cool to the touch. You will get about 1/2 cup of liquid that drains off, just throw this away.

Now, you are ready to roll the egg rolls! You will need to make a flour “paste” Just combine equal parts of flour and water to form a paste to close the egg rolls, you don’t need too much!

You will need to get a station prepared so it is easiest.

Check my blog post for this recipe to see how to roll egg rolls.

While you are rolling them, get a pan over medium heat on the stove. Add enough vegetable oil to cover about 2 inches up the side of the pan.

When your egg rolls are rolled and the oil is hot, place them one by one into the oil. They fry up very fast so keep your eye on them!

These really take about 2-3 minutes and they are done.

Make sure you turn them over about half way through cooking so they are golden brown on all sides. When they are done cooking place on a cooling rack over a pan to let the excess oil drip off.