Egg Rolls
photo by Calee
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
15 Eggrolls
ingredients
- 15 egg roll wraps
- 1⁄2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips
- 1 carrot, peeled and sliced into thin 2 inch strips
- 2 green onions, sliced
- 1⁄2 red bell pepper, sliced thin
- 5 cups napa cabbage, sliced into thin strips about 4 inches long
- 4 ounces alfalfa sprouts
- 1 egg
- 2 tablespoons water
- 1⁄2 cup teriyaki marinade, and sauce (I used Kikkoman)
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- vegetable oil (for frying)
directions
- Heat peanut oil and sesame oil over medium high heat.
- Add Pork tenderloin strips.
- Cook for about 2 minutes.
- Add the Kikkoman Teriyaki sauce and bring to a boil.
- Add carrots and cook an additional 2 minutes.
- Add green onions and red bell pepper and cook for 3-4 minutes.
- Add Napa Cabbage and cook until wilted, about 2 minutes.
- Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.
- Remove from heat and drain.
- Mix the egg and Water.
- Heat vegetable oil in a large skillet to 350 degrees.
- Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.
- Roll according to package directions.
- Brush with egg mixture.
- Fry in batches of 4-5 in hot oil for about 3 minutes on each side.
- Drain on paper towels.
- Be sure to keep the oil hot between batches.
- Serve with sweet and sour sauce.
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Reviews
-
Made these for lunch today with pork I have pre cooked up for my dinner tonight. I good recipe overall the only change I made was to use larger egg roll wrappers and scale down the recipe just for me. I dont know if I like the alfalfa sprouts in them, I may leave them out if I make them again. Other than that a very good egg roll recipe that I will use as a base with other meats.
RECIPE SUBMITTED BY
Nimz_
United States
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