Chinese Egg Rolls

By Booper-2

Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

Ingredients

• 12 egg roll wraps
• 1/2-1 lb ground pork (or chicken or beef)
• 2 teaspoons chopped fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup soy sauce
• 1 teaspoon sesame oil
• 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
• 4 green onions, sliced
• 1 egg, beaten with
• 1 teaspoon water
• oil (for frying)

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from chinese.food.com

Preparation

Step 1

1 Brown pork with ginger and garlic in pan; drain any grease. 2 Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well. 3 In large bowl combine cabbage mix and green onions. 4 Pour hot meat over vegetables and stir well. Let cool slightly. 5 Lay wrap in front of you so that it looks like a diamond. 6 Place 3 tablespoons pork filling in center of egg roll wrapper. 7 Fold bottom point up over filling and roll once. 8 Fold in right and left points. 9 Brush beaten egg on top point. 10 Finish rolling. 11 Set aside and repeat with remaining filling. 12 Heat 2-3 inches oil in large frying pan to very hot (350ºF). 13 Fry a few egg rolls in pan at a time, 2-3 minutes per side. 14 Drain on paper towels. 15 Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

(Without a doubt, the best egg rolls I have ever eaten. Used the meatier version, added 2 teaspoons of oyster sauce and a few chopped bean sprouts. These were wonderful. I put them on small baking sheets (covered with parchment paper) a dozen at a time and stuck them in the freezer. When the second baking sheet was full with another dozen, I pulled the first dozen out and put them in a 1 gallon zip-lock freezer bag and stuck them back into the freezer. When I'm ready to cook a few, I put them (still frozen) into hot oil and fry (be careful of the splattering grease...use a lid). They come out perfectly every time. Thank you so much for the only egg roll recipe I will ever use.)