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Egg Roll with Ground Pork Recipe Video
|Ground pork||1 Pound|
|Egg roll wrappers||1 Pound (1 Pack)|
|Ginger||1 Teaspoon, minced|
|Garlic powder||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Raw egg||1 , beaten|
|Cabbage||2 Cup (32 tbs), shredded|
|Carrots||3⁄4 Cup (12 tbs), shredded|
|Light soy sauce||2 Teaspoon|
Serving size: Complete recipe
Calories 2827 Calories from Fat 1110
% Daily Value*
Total Fat 123 g189.8%
Saturated Fat 40.7 g203.4%
Trans Fat 0 g
Cholesterol 578.9 mg
Sodium 3783.9 mg157.7%
Total Carbohydrates 287 g95.8%
Dietary Fiber 15.2 g60.8%
Sugars 11.3 g
Protein 132 g264.1%
Vitamin A 330.3% Vitamin C 102.8%
Calcium 39.8% Iron 118.5%
*Based on a 2000 Calorie diet
Saute ginger and the ground pork. Cook until the pork turns light brown.
Add garlic powder, stir, and cook for a minute. Turn off heat and set aside.
In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.
Combine cooked pork and cabbage mixture. Add soy sauce and mix.
Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.
Heat 3 cups of cooking oil in a wok or a deep pan.
Deep fry the egg rolls in medium heat until the color turns golden brown.
Remove from the fryer and let excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce.
Share and enjoy!