Recipe by Jenn Da Bean
These are the eggrolls my mom made me throughout my childhood and adolescence. I loved them then, and I love them now. They probably aren't for the health conscious.
Top Review by mahannasch
This recipe was awesome! I live in rural MN and there is not much around for Asian food so to find a recipe that tastes sooo good that I can make at home is a real treat! I did tweak the recipe to make it healthier. I only used 2T oil when cooking the meat and I baked the rolls at 400 degrees for about 10 minutes rather than frying them in oil. I also added 1T hoisin sauce. The next time I make them I am going to marinade the meat in a bit more rice wine and I may add a little fish oil sauce. With or without changes an excellent recipe and much easier than it looks. I also plan on probably doubling the recipe and making some for the freezer. Thanks for sharing your recipe! Jonesy
- 2 1⁄2 teaspoons rice wine
- 3⁄4 teaspoon salt
- 3 teaspoons cornstarch
- 1 lb ground pork
- 1 (8 ounce) package mushrooms, cut in pieces
- 4 cups cabbage, shredded
- 1⁄2 cup carrot, shredded
- 3 cups boiling water
- 6 tablespoons vegetable oil
- 1 (8 ounce) can bamboo shoots, shredded
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon pepper
- 3 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon sesame oil
- 12 egg roll wraps
- 2 tablespoons flour
- 3 tablespoons water
- 6 cups oil
Directions See How It's Made
- Combine marinade in medium bowl, add pork, mix well, let stand 10 minutes. (If you don't have rice wine, you can use dry sherry).
- Place cabbage, carrots, and 3 cups water in a medium saucepan, boil 2 minutes.
- Drain, cover with cold water, let cool, drain, squeeze out excess water.
- Heat 6 tbs oil in wok (or large skillet) over medium heat 30 seconds. Add pork, cook pork 2 minutes or until no longer pink. Remove and set aside.
- Combine cabbage and carrot mixture with mushrooms and bamboo shoots. Cook until soft.
- Add salt, sugar, pepper, soy sauce, cornstarch, and cooked pork to the wok. Mix well.
- Remove from heat, add sesame oil, mix well.
- In a small bowl combine flour and 3 tbs water. Place next to work surface.
- Place an eggroll wrap on a flat, clean, and dry surface. Paste edges of wrap with the flour mixture.
- Add pork mixture in middle of eggroll wrap, diagonally.
- Bring in two sides, opposite of each other.
- Then fold over one of the remaining sides, and roll up tight. (It is a lot like rolling a burrito. Just make sure it is nice and tight.).
- Try not to let the eggrolls touch each other before cooking, they tend to stick to each other and can tear.
- Heat 6 cups of oil in wok, or large skillet. It is ready to use when a drop of water sizzles in the oil.
- Place eggroll in oil, cook until both sides are golden and bubbly. (I like to turn my eggrolls over half way through.).
- Serve with sweet and sour sauce, or soy sauce.
- It can be hard to find ground pork sometimes, my local Walmart carries it. If, however you cannot find any, substitute it with some other kind of meat, such as ground chicken, shrimp, or maybe even ground beef. I have never made it with anything other than ground pork, so let me know if you try it another way.