I always joke that if our small town had a Chinese take out restaurant, I would never have to leave. I LOVE Chinese foods.
The other day I saw this huge, beautiful cabbage at the farmers’ market and I instantly thought egg rolls. So I bought it. This was a very rash decision because the last time I attempted egg rolls it ended very badly (that is a story for another time). But I was craving Chinese foods and hadn’t had my fix in awhile, so egg rolls it was.
I started looking on the internet and through all my cookbooks to find a “good” and easy egg roll recipe. There is a lot of variation out there, so this is what I came up with.
No Fail Pork Egg Rolls
- 1 pound Zweber Farms ground pork
- 2 tablespoons soy sauce
- 1/4 teaspoon ground ginger
- 1 garlic clove minced
- 3 cups chopped cabbage
- 2 cups shredded carrots
- 2 green onion chopped (both whites and greens)
- 1 cup chopped mushrooms
- 8-10 egg roll wraps
Brown ground pork. While browning, mix soy sauce, ginger and garlic in the pork. Make sure to break the pork into small pieces as you brown it. Drain any excess fat.
While pork is browning, mix cabbage, carrots, onions and mushrooms and sprinkle with salt. Place mixture in a colander to drain. You want the mixture dry so that your egg rolls do not turn out mussy.
Mix pork and cabbage mixture. (I forgot to add the mushrooms because Hannah was digging in that pantry and dumping everything on the floor. I was a little distracted).
Place your egg roll wraps on the counter and fill with several tablespoons mixture. Roll egg rolls and seal with water. If you don’t know how to roll egg rolls here is quick video. Watch now
Deep fry your rolls in oil at 375 degrees for 3-5 minutes. Place on a towel to drain.
I served my no fail egg rolls with homemade sweet and sour sauce. I also mixed up a Paula Deen cucumber salad.
I love Chinese, too!
I make spring rolls, but mine end up being more like meat pies than spring rolls, haha.
With fussy eaters we do hamburger, chopped garlic, mushrooms, bean sprouts, shredded cheese and of course soy sauce.
I usually use a cornstarch and water mixture to seal my wraps with.
Thanks for sharing your recipe with us!
Yum! These sound hearty enough for even the men in my family 😉 And I know exactly what you mean about distractions!!!
i cannot wait to try these; they sound soooo tasty and I actually have a huge cabbage!
I never make Chinese and don’t know why. These look so good that I am thinking that I should make them. We have no Chinese close and I love Chinese!