cindi's egg rolls

Name: Cindi's Egg Rolls
Prep time: 25 min
Cook time: 25 min
Yield: 12
Cuisine: Asian
Ingredients: 4 tablespoons vegetable oil, divided; 1 pound lean boneless pork, cut into thin strips; 4 cups shredded cabbage; 1 large carrot, shredded; ½ of a green bell pepper, cut into thin strips; 1 medium onion, chopped; 3 cloves of garlic, minced; 3 teaspoons if fresh ginger root, grated; 1 tablespoon of cornstarch; 2 tablespoons soy sauce; 1-½ tablespoons of molasses; 2 tablespoons of vegetable oil; 1 quart of vegetable oil, for frying egg rolls; 1-½ packages of egg roll wrappers; ¼ cup of water, as needed; 1-½ cups of sweet and sour sauce, for dipping

39 Pinches 2 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Jun 20, 2022

These are my favorite Egg Rolls. You can use a variety of different meats, such as ground beef, thinly sliced pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them without meat for the vegetarians.

Rate

prep time 25 Min

cook time 25 Min

method Deep Fry

yield 12 egg rolls (There is an additional prep time of: 30 minutes)

Ingredients

4 tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
½ of a green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves of garlic, minced
3 teaspoons if fresh ginger root, grated
1 tablespoon of cornstarch
2 tablespoons soy sauce
1-½ tablespoons of molasses
2 tablespoons of vegetable oil
1 quart of vegetable oil, for frying egg rolls
1-½ packages of egg roll wrappers
¼ cup of water, as needed
1-½ cups of sweet and sour sauce, for dipping

How To Make cindi's egg rolls

Step 1

Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.

Step 2

Add the pork, then stir-fry for 3 minutes.
Step 3

Transfer the cooked pork to paper towel-lined plate, and set this aside.
Step 4

In a large bowl mix together, the cabbage, carrots, green bell peppers, onion, garlic and ginger. Set this aside.
Step 5

In a small bowl mix together, the cornstarch, soy sauce, and molasses until smooth. Set this aside.
Step 6

Heat 2 tablespoons of the vegetable oil in a wok. Stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to a bowl, and mix in the pork. Stir in the cornstarch mixture.
Step 7

Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing the egg rolls.
Step 8

Place about 2 to 3 tablespoons of the egg roll mixture, on each egg roll wrapper.
Step 9

Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Now fold wrapper sides over filling. Roll wrappers to form an egg roll. (Be sure to read the "Cook's Notes)" below.
Step 10

Fry egg rolls in batches, in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
Step 11

Cook's Notes: Instead of pork, you may use 1 pound of ground beef or pork sausage, or 8 ounces of pre-cooked shrimp. - I like to use unsulphured molasses, such as, Grandma's Unsulphured Molasses. - Follow the instructions on the back of the egg roll wrapper package for Step 5.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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