Pork Eggroll Recipe
Eggrolls were one of the first things I really made 'from scratch'. My father would line up my brothers and sisters and we would all be responsible for a task (grating, folding, cooking, etc.). This recipe is the closest I can get to my father's 'recipe' and is a real crowd pleaser. I would highly recommend doubling this recipe (or even tripling!) because they will go fast.
If you don't like pork, you can easily substitute in ground chicken. You can also omit either of the carrot or cabbage and increase the amount of the other veggie. I do not use bean sprouts but you can add them if you want, they do have a high water content though so I would cook them separately and get rid of the excess liquid before you add it to the rest of the mixture.
Ingredients
1 pound ground pork
1 1/2 cups shredded carrot
1 1/2 cups shredded cabbage
1 tsp minced garlic
1 tsp minced ginger
1 tsp onion powder
1 tbsp soya sauce
Salt
Pepper
1 package eggroll wrappers
Directions
1. Cook the ground pork in a large skillet. If pork is not lean, drain off excess fat
2. Add carrots, cabbage, garlic, ginger, onion powder, soya sauce and salt and pepper to taste. Cook until veggies are wilted, approximately 4-5 minutes.
3. Remove from heat and allow mixture to cool
4. Fill eggroll wrappers as directed on package. I personally like to put the wrappers on a diagonal, add filling, fold up the bottom, fold in each side and then fold down the top. I use an egg wash to seal the edges.
5. Fry each eggroll until golden brown. The oil should be hot enough that the eggrolls cook in 3-4 minutes.
6. Remove eggrolls from pan with tongs or slotted spoon, making sure to tap off excess oil. Set on paper towel to soak up additional oil.
7. Eggrolls can be eaten immediately, stored in the fridge for up to 4 days or frozen. To reheat, cook on a baking sheet in the oven at 350 until heated through, flipping once.
Makes approximately 15 eggrolls
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