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