shredded pork egg rolls
These dont last long in my house, I literally have to hide them from the family until their ready to eat LOL These are awesome with plum sauce or sweet and sour. They are cooked with soy and teriyaki so extra soy for me is too salty!
prep time
20 Min
cook time
20 Min
method
Deep Fry
yield
24 serving(s)
Ingredients
- 2 cups shredded pork roast
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups finely diced celery
- 1 1/2 cups finely diced onion (green onion is best)
- 1 cup diced bok choy (leaves included)
- 1/4 cup diced bean sprouts
- 1/4 cup diced water chesnuts
- 2 tablespoons diced garlic
- 1/8 teaspoon ginger
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 24 - egg roll wrappers
How To Make shredded pork egg rolls
-
Step 1Add carrots and cabbage to pan first, fry for about 2-3 minutes.
-
Step 2add the rest of your ingredients and simmer stirring regularly until onions are translucent. Drain in fine colander while heating oil.
-
Step 3Fill each wrapper with 1 lg teaspoon of filling. I seal each of them with scrambled egg drop.
-
Step 4Fry in oil for about 1.5 minutes on each side, drain on plate lined with paper towel and serve with plum or sweet and sour sauce for dipping Enjoy (thank you Jesus for cooking with me today!)
- 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!
Discover More
Culture:
Asian
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Snacks
Category:
Meat Appetizers
Category:
Vegetable Appetizers
Category:
Pork
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Pork
Method:
Deep Fry
Collection:
Pork Be inspired®
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