Prep 20 mins
Cook 30 mins
My hubby loves eggrolls, but I never like any of the ones I tried before, so I made up my own recipe. They are so good, you'll want to slap yo mama!!!
- 1 lb ground lean pork
- tonys seasoning, to taste
- 2 cups shredded cabbage
- 3⁄4 cup chopped celery
- 4 finely chopped green onions
- 4 tablespoons vegetable oil
- 1 cup chopped small baby shrimp
- 1 cup drained and chopped water chestnut
- 1 cup drained and chopped bean sprouts
- 1 minced garlic clove
- 3 -5 tablespoons soy sauce
- 2 teaspoons sugar
- 20 refrigerated egg roll wraps
- oil, for frying
- In a large skillet, put pork and season to taste.
- Cook on medium heat until no longer pink, then drain off grease.
- Remove pork and set aside.
- Using the same skillet, add vegetable oil, cabbage, celery, and onions.
- Cook until cabbage starts to get tender.
- Add reserved pork, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
- Cook for 5 minutes, or until all liquids are cook out.
- REmove from heat.
- Position egg roll wrapper with one corner facing you.
- Scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
- Follow the directions on the package of eggroll wrappers for assembling the eggrolls.
- In an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
- Fry eggrolls 1-2 minutes on each side, or until golden brown.
- Drain on paper towels.
- Let cool slightly before serving.
- Serve with Sweet an Sour sauce.
I have made this recipe before and usually add grated carrots as well. Since it made so many, which I love, I froze after frying, can these egg rolls be frozen successfully before frying? I felt if this was possible they would be crisper when taken out of the freezer and fried. My husband and I love them!!!!
These were great I used only pork with some Lawry's Seasoning Salt, and coleslaw mix from a bag (hate shredding cabbage) and no water chestnuts(I was out but I love them). I also added one egg as sort of a binder, I have used it in other recipes for egg rolls and I think it kind of keeps everything moist. I also baked them but brushed them with a little olive oil so they would brown a little. Thank you for the fast and easy and delicious recipe.
These were wonderful! I made them with my 11 year old daughter with pork (no shrimp) and oven baked them at 475F. They came out great! We decided that they would have been better fried, but I felt that this was a healthier way to cook them. I used Pam spray on the baking sheet and then sprayed the tops. Took them out when they were just browning. Thanks for posting. I will be making this again! Pam