I've posted these 2 recipes as an appetizer, but in our home, our family eats them as a main meal.
Photo by: Domestic Goddess
Cindi's Egg Rolls
1 lb. pork steak, cut into thin strips (fat trimmed away),
(or) 1 lb. ground beef,
(or) 1 lb. seasoned ground pork sausage,
(or) 8 ounces precooked medium-sized shrimp
1 large carrot, shredded
1 medium-sized head cabbage, shredded
1/2 to 1 green bell pepper, cut into thinly sliced strips
1 medium onion, chopped
3 cloves minced garlic
3 teaspoons shredded ginger root
2 (14 oz.) pkgs. egg roll wraps (I use 1-1/2 pkgs.)
Vegetable Oil (for stir frying meat and vegetables)
Additional Vegetable Oil, peanut oil, or Crisco Butter Flavor All-Vegetable Shortening (for deep frying the egg rolls)
1 tablespoon cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons molasses (Robust Flavor)
Sweet Sour Sauce (for dipping egg rolls in)
In a wok or 12-inch skillet (along with 2 tbsp. vegetable oil) over medium high heat; stir fry the pork steak for 3 minutes. Drain off fat, remove pork steak, and set aside on paper toweling. If using ground beef or pork, cook meat, drain off fat, remove and set aside on paper toweling.
In a large bowl, toss together the shredded carrot and cabbage, green pepper, onion, garlic, and ginger root.
In the same wok or skillet (over medium high heat) add 2 tbsp. of vegetable oil, and stir fry half the vegetables for 3 minutes; remove and set aside in a heat proof bowl.
Finish stir frying the remaining vegetables (along with 2 tbsp. of vegetable oil) over medium-high heat for 3 minutes, and add to the heat proof bowl with the other slightly-cooked vegetables.
In a small saucer or cup, combine the cornstarch, soy sauce, and molasses; mixing well. Add to the vegetable mixture; and stir.
Add either the cooked pork steak, cooked ground beef, cooked ground pork, or precooked shrimp to the bowl of vegetables too; and mix well.
Follow the instructions on the back of the egg roll wrapper package, (on how to roll them up) and using 2 to 3 tbsp. of the meat-vegetable mixture for each egg roll) when assembling.
When assembling the egg rolls, you'll need a small bowl of warm water to help seal the edges of the egg rolls together. (Sometimes I'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better.)
In a deep fryer, add the vegetable oil, and set your fryer to 375 degrees.
When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently). Drain on paper towels.
Makes about 20-25 egg rolls (possibly 30-35).
Serve egg rolls with the sweet and sour sauce.
Variation: For Vegetarian Egg Rolls, just omit the meat. Assemble and cook according to instructions.
Note: You may substitute 1 to 2 (16 oz.) pkgs. of already shredded cabbage & carrots, (found in your produce isle) for the large carrot & medium-sized cabbage. If you use 2-(16 oz.) pkgs., be sure to add a bit more garlic, ginger root, and thinly sliced green bell pepper.
1 lb. ground pork (I use seasoned ground pork sausage)
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying, or vegetable oil, or Crisco Butter Flavor All-Vegetable Shortening
2 carrots, shredded
4 cups shredded cabbage
1 (16 oz.) pkg. egg roll wrappers
2 tablespoons flour
2 tablespoons water
Sweet Sour Sauce (for dipping egg rolls in)
In a medium-sized skillet, add the pork sausage, and season it with the ground ginger and garlic powder; mix thoroughly. Cook the ground pork until it's no longer pink, then drain off the fat, and set the egg rolls aside on paper toweling.
In another large skillet or deep fryer, heat oil to 375 degrees, or heat oil in skillet, over medium high heat, on top of stove. While oil is heating, in a small bowl, combine flour and water, until they form a paste.
In a large bowl, combine carrots, cabbage and reserved pork; mix all together.
Lay out one egg roll wrapper, with a corner pointed towards you. Place about 1/4 to 1/3 cup of the vegetable/meat mixture, on each egg roll wrapper, and fold corner up over the mixture. Fold left and right corners, towards the center and continue to roll. Brush a bit of the flour paste around the final corner, to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until a light golden brown. Remove from oil, and drain on paper towels.
Makes 20 egg rolls.
Serve egg rolls with the sweet sour sauce.
Note: For this recipe, I use already seasoned ground pork, and I still add the ground ginger and garlic powder.
Photo by: abapplez
Photo by: Marsha D.