Egg Rolls Recipe
Ingredients
| Ground pork | 3⁄4 Pound | |
| Garlic | 1 Clove (5 gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Bok choy | 2 Cup (32 tbs), chopped | |
| Chopped mushrooms | 1 Cup (16 tbs) | |
| Sliced green onion | 1⁄2 Cup (8 tbs) | |
| Chopped water chestnuts | 1⁄2 Cup (8 tbs) | |
| Shredded carrot | 1⁄2 Cup (8 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg roll skins | 12 | |
| Frying cooking oil/Shortening | 2 Cup (32 tbs) | |
| Sweet and sour sauce | 1 Tablespoon |
Directions
In skillet stir-fry pork and garlic in 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes.
Mix soy sauce, cornstarch, sugar, and salt.
Stir into pork mixture; cook and stir till thickened.
Cool.
To wrap egg rolls, place egg roll skin with one point toward you.
Spoon about 1/4 cup pork mixture horizontally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold in sides.
Roll up toward remaining corner; moisten point and press firmly to seal.
Fry egg rolls, a few at a time, in deep hot fat (365°) for 2 to 3 minutes or till golden.
Drain.
Serve with sweet and sour sauce.
Sweet and sour sauce:
Combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch.
Stir in 1/3 cup red wine vinegar, 1/3 cup water, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimiento, 1 tablespoon soy sauce, 1/4 teaspoon instant chicken bouillon granules, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder.
Cook and stir till bubbly.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes.
Mix soy sauce, cornstarch, sugar, and salt.
Stir into pork mixture; cook and stir till thickened.
Cool.
To wrap egg rolls, place egg roll skin with one point toward you.
Spoon about 1/4 cup pork mixture horizontally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold in sides.
Roll up toward remaining corner; moisten point and press firmly to seal.
Fry egg rolls, a few at a time, in deep hot fat (365°) for 2 to 3 minutes or till golden.
Drain.
Serve with sweet and sour sauce.
Sweet and sour sauce:
Combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch.
Stir in 1/3 cup red wine vinegar, 1/3 cup water, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimiento, 1 tablespoon soy sauce, 1/4 teaspoon instant chicken bouillon granules, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder.
Cook and stir till bubbly.
Chef
