Top Review by weekend cooker
First time making ess rolls and could not believe how easy they were. I did use regular cabbage ,and added a pinch of garlic. Anyway, what a GREAT RECIPE. Got 20 out of these, and we enjoyed thoroughly. Made for PRMR tag.
- 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 See How It's Made
- 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.