I had a craving for the fried wontons I made last week and needed an excuse to make them again. What better excuse them to try making egg rolls and preparing the wontons to go with them. Sounded good to me. I decided to make a ground pork egg roll with veggies. I used prepared egg roll wrappers for the first time. They make it so easy, and so good! The egg roll was crispy and the veggies were crunchy. They were delicious, but I love egg rolls. Try them and see for yourself.
Here's my recipe.
- ¾ pound ground pork
- 1 clove of garlic, pressed
- 1 quart canola oil for frying
- 1 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups coleslaw mix with cabbage and carrots
- 1 large carrot shredded
- ¼ cup sliced green onions
- 1 cup mung bean sprouts
- 2 TBS soy sauce
- 1 tsp rice vine vinegar
- 1 tsp Mirin
- Freshly ground black pepper
- Crushed red pepper flakes or chili paste to taste
- 8 (7 inch square) egg roll wrappers
- Season pork with pepper and garlic and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Add cabbage mix, carrots, green onions, bean sprouts, soy sauce, Mirin, vinegar and pepper flakes. Heat just until the vegetables are warm but not mushy. Immediately remove from heat.
- In another large skillet heat oil to about 325 degrees F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste.
- Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to ⅓ 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 the egg roll with the sealed side down until ready to fry.
- 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 more sliced green onions. Serve with a sweet, hot chili sauce, hot Chinese mustard and soy sauce.