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    You are in: Home / Recipes / Cindi's Egg Rolls Recipe
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    Cindi's Egg Rolls

    Cindi's Egg Rolls. Photo by Domestic Goddess

    1/2 Photos of Cindi's Egg Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Domestic Goddess's Note:

    These are "the best" egg rolls ever. Leave out the meat, and make them vegetarian.

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    Ingredients:

    Serves: 20

    Yield:

    egg rolls

    Units: US | Metric

    • 1 lb pork steak, but the pork meat cut into thin strips (fat trimmed away) or 1 lb ground beef or 1 lb seasoned pork sausage or 1 (8 ounce) package precooked shrimp (small or medium size)
    • 1 head cabbage, shredded
    • 1 large carrot, shredded
    • 1/2-1 green bell pepper, cut into thin strips
    • 1 medium onion, chopped
    • 3 cloves minced garlic
    • 3 teaspoons shredded gingerroot
    • 1 1/2-2 packages egg roll wraps
    • vegetable oil (for deep frying)
    • 1 tablespoon cornstarch
    • 2 tablespoons soy sauce
    • 1 1/2 tablespoons grandma molasses ("ROBUST FLAVOR")
    • jarred sweet and sour sauce (for dipping)
    • 1 small bowl water (for sealing egg rolls)

    Directions:

    1. 1
      In a wok or 12-inch skillet, (along with 2 Tbsp. vegetable oil) over medium-high heat; stir fry pork steak 3 minutes.
    2. 2
      Remove pork steak, and set aside on paper towels; finish removing cooked fat from wok or skillet.
    3. 3
      In a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.
    4. 4
      In the same wok or skillet, (over medium-high heat) add 2 Tbsp vegetable oil.
    5. 5
      Stir fry 1/3 to 1/2 of the vegetables, for 3-4 minutes.
    6. 6
      Remove and set aside to a large heat-proof bowl.
    7. 7
      Finish stir frying the remaining vegetables in 2 Tbsp vegetable oil; for 3-4 minutes over medium-high heat, and again add to the heat proof bowl with the other slightly-cooked vegetables.
    8. 8
      In a cup, combine the cornstarch, soy sauce and molasses; mixing thoroughly.
    9. 9
      Add to the large bowl of vegetables; mixing well.
    10. 10
      Add either the cooked pork steak, cooked ground beef, cooked ground pork or precooked shrimp to the bowl of vegetables too; and stir.
    11. 11
      Follow the instructions on the back of the egg roll wrapper package, (on how to rool them up) by using 2 to 3 Tbsp of meat-vegetable mixture for the filling.
    12. 12
      You'll need the small bowl of warm water to help seal the edges of the egg rolls together.
    13. 13
      In a deep fryer, add the vegetable oil, set your fryer to 375 degrees.
    14. 14
      When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently).
    15. 15
      Drain on paper towels.
    16. 16
      Serve with the sweet and sour sauce.
    17. 17
      Makes about 20-25 egg rolls (maybe more).
    18. 18
      Note: If using ground beef or ground pork, cook the meat first in a seperate skillet, and drain thoroughly on paper towels.

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    Nutritional Facts for Cindi's Egg Rolls

    Serving Size: 1 (93 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 92.5
     
    Calories from Fat 40
    43%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.6 g
    8%
    Cholesterol 25.3 mg
    8%
    Sodium 130.6 mg
    5%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.8 g
    11%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    egg roll wraps

    water

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