Egg Rolls
These are a great addition to any Oriental meal.
Egg Rolls
Makes: About 20 egg rolls
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Ingredients
Filling:
- ½ lb ground pork
- ½ lb sausage
- 2 tsp fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1 tsp white sugar
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 2 cups cabbage (shredded)
- ½ cup carrot (shredded)
- 4 medium green onions (sliced)
Other Ingredients:
- 20 egg roll wrappers (see note for recipe)
- 1 large egg (beaten – for brushing)
Instructions:
- If making homemade wrappers, make them before you begin on the filling.
Filling:
- In a skillet, brown the pork and sausage with the ginger and garlic. Drain excess grease.
- In a bowl, combine the salt, sugar, soy sauce, and sesame oil. Add to the pork and mix well.
- In a large bowl, combine the shredded cabbage, carrots, and green onions.
- Pour the hot meat over the vegetables and stir well.
- Chill in the fridge until ready to use.
Assembly:
- *Before making the egg rolls, make sure the filling is cooled and drained. If it is hot and juicy, the egg rolls will be soggy.1. Lay a wrap in front of you so it looks like a diamond.2. Place about 3 Tbsp of filling in the center of the egg roll wrapper.3. Fold the bottom point up over the filling and roll once.4. Fold in the right and left points.5. Brush beaten egg on the top point.6. Finish rolling.
- Place on a pan and repeat with the remaining filling.
- Deep fry until golden brown.
Notes:
Here is my recipe for egg roll wrappers.
Make Ahead: These can easily be made in advance and frozen.
Serving Size: Two egg rolls per person is perfect. (Some might eat 3, but others only eat 1.)
Diet: Dairy Free
These are really good. It’s fun to make the dough, but if you don’t have a lot of time, it works just fine to use store-bought dough.
These are really good, but might need more seasoning. They would be bland if sausage wasn’t used.