Pork Egg Rolls

Submitted by Tina Charlton

"These are my infamous egg rolls that I would always make and keep stocked in my freezer. All my friends just love them and are constantly asking me to bring them some!"

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 50 Egg Rolls
• Serves: 10

ingredients

• 1 lb ground pork
• 4 carrots, shredded
• 1 1⁄2 cups of shredded jicama
• 1 1⁄2 cups of shredded napa cabbage
• 1 1⁄2 tablespoons sesame oil
• 1 1⁄2 teaspoons kosher salt
• 2 teaspoons pepper
• 1⁄2 teaspoon garlic
• 1⁄2 teaspoon freshly grated ginger
• 4 green onions, thinly sliced
• 1 1⁄2 tablespoons liquid seasoning
• 2 eggs (Reserve one egg for sealing up the egg roll wrappers)
• 2 egg roll wraps, packages thaw out in room temperature for easy handling (25 wrappers in a package)
• sweet chili sauce (Optional for dipping)
• peanut oil, at 350 degrees f (for deep frying)

directions

1. 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
2. 2. Lay out one egg roll wrapper in front of you like a diamond.
3. 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
4. 4. Fold the point that is pointing at you up over the mixture.
5. 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
6. 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
7. 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
8. 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
9. 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
10. 10. Let it cool for several minutes before serving.
11. 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.