Egg Rolls A-La Craig
Again I don't measure so I tried to give you an idea how much to use, but it's really to your taste.
I hope you like them as much as we did. Enjoy
- egg roll wrappers
- pork chops
- bag cole slaw mix (cabage, carrots)
- 1 medium
- onion, slivered
- 1 Tbsp
- garlic salt
- 1 Tbsp
- black pepper
- 1 Tbsp
- minced onion
- 2 tsp
- ground ginger
- 1 1/2 c
- chicken stock
- soy sauce to taste
How to Make Egg Rolls A-La Craig
- 1Cut pork chops up to the point of almost being ground.
In Wok using a little Olive oil place ground pork, garlic salt, pepper, & minced onion with a few dashes of Soy sauce.
When Pork is lightly browned & turns white, add slivered onion and slaw mix to wok & toss lightly. Add chicken stock. Cook down until cabage is slitly wilted. Remove from heat.
- 2To fill Egg Roll Wrapps:
Lay wrap with one corner facing you. Using a slotted serving spoon, place 1 1/2 spoon fulls of filling in center of wrapper. Roll corner facing you over filling tucking edge under filling. Pull outside corners towards center of wrap and roll away from you. Moisten corner facing away from you with a little water and finish rolling wrap. Press corner litely to seal.
Roll all egg rolls and set a side until ready to fry.
- 3Frying Egg Rolls:
In a deep pan or fryer place enough oil to cover egg roll completly.
Oil temp should be at least 365 deg.
Place a few egg rolls at a time in oil. When browned on all sides remove from oil & set on paper toweling.
- 4Tip: To keep all egg rolls hot & crispy until you have fried all of them and are ready to eat. Place egg rolls on a cookie sheet with paper toweling and place in oven set at 300 deg.
There is nothing worse that a cold egg roll.