Pork Egg Rolls
1 # ground pork
1 Tablespoon soy sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1 teaspoon sesame oil
1 large head (20 ounces) of cabbage, shredded
1 Tablespoon cooking oil
2-3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 Tablespoon Rice Vinegar
3 Tablespoons soy sauce
2 teaspoon sesame oil
1/2 teaspoon salt
Freshly ground pepper
I used Spring Roll Wrappers. You can get them in the produce department of your grocery store. Room temperature is best.
Cornstarch Slurry: 2 Tablespoons cornstarch, 2 Tablespoons cold water
Peanut Oil for frying. (You can use vegetable oil. Peanut Oil is best as it can be used for high temperatures. Doesn’t hit that smoking point 🙂 )
- Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes (or longer if you want).
- In the meantime, shred the cabbage and the carrots. I used a mandoline to shred the cabbage and my grater for the carrots. You could use a food processor too. Whatever works for you!
- Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic and ginger, fry until fragrant. Add the pork and fry until no longer pink. Add the cabbage & carrots and stir fry for 1-2 minutes, until vegetables are softened.
- Add the rice wine, soy sauce, sesame oil, salt and pepper. Continue to stir fry for 1-2 minutes.
- Remove filling to a rimmed baking sheet and spread to cool. Set up so juices can drain to one end of the cookie sheet. Let cool for at least 15 minutes.
- Remove all the juices. Now, let’s wrap!
- With the point of the wrap, pointing away from you, place 1/4-1/2 cup of the mixture in center of the lower edge of the wrapper. (I use 1/2 cup – we like them a little larger. It works great) rub point edges with the slurry and complete rolling to tip.
- Deep fry in the oil of your choice in large frying pan or Dutch oven until golden brown.
- Simple & Delicious!