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Cindi's Egg Rolls

Cindi's Egg Rolls

Cost $18, save $25

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $18

INGREDIENTS

  • Meat

    • 1 pound lean boneless pork, cut into thin strips

  • Vegetables

    • 4 cups shredded cabbage
    • 1 large carrot, shredded
    • ½ green bell pepper, cut into thin strips
    • 🧅 1 medium onion, chopped
    • 🧄 3 cloves garlic, minced
    • 3 teaspoons fresh ginger root, grated

  • Wraps

    • 1 ½ (14 ounce) packages egg roll wrappers
    • 💧 ¼ cup water, as needed

  • Condiments & Sauces

    • 2 tablespoons soy sauce
    • 1 ½ cups sweet and sour sauce for dipping

  • Cooking Base

    • 4 tablespoons vegetable oil, divided
    • 1 quart oil for frying

  • Spices & Thickeners

    • 1 tablespoon cornstarch
    • 1 ½ tablespoons molasses

STEPS

1

Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.

2

In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

3

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

4

Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl for sealing.

5

Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filing. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

6

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

7

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

NUTRIENTS

Per 1 serving

🔥

393

Calories

  • 14
    Protein
  • 43
    Carbs
  • 18
    Fats

💡 To make vegetarian egg rolls, simply skip the pork and follow the recipe as-is.Make sure to seal the egg roll wrappers tightly to prevent them from opening during frying.Can be reheated in the oven to regain crispiness if not serving immediately.Add a touch of sesame oil for a nutty aroma in the filling mixture.