Egg Rolls
Ready In: 1 hr 40 mins
Yields: 6-8 egg rolls
Ingredients
Pork marinade
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 3⁄4 tablespoon sugar
- 2 teaspoons dry sherry
- 1⁄2 tablespoon ketchup
- 1 teaspoon sesame oil
- 1⁄2 teaspoon salt
- 1⁄2 lb pork
Egg roll ingredients
- 2 cups chopped scallions (with greens)
- 3 cups bean sprouts
- 1⁄2 teaspoon salt
- 2 tablespoons dry sherry
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 cups shredded napa cabbage
- 1 1⁄2 cups shredded carrots
- egg roll wrap
Egg roll sauce
- 3 tablespoons soy sauce
- 1 tablespoon water
- 1 1⁄2 teaspoons cornstarch
- 1 teaspoon sesame oil
Dipping sauce
- 1⁄2 cup soy sauce
- 3 tablespoons chinese black vinegar
- 1 tablespoon hot chili oil
- 1 tablespoon minced ginger or 1 tablespoon garlic
- 3 chives or 3 scallions
Directions
- Marinate pork at least 1 hour, then bake at 325 until done. Cool, then slice into very thin strips.
- In 1 tablespoon oil, stir fry scallions about 1 minute. Add bean sprouts, salt & 1 tablespoon sherry, and stir fry 1-2 more minutes. Remove mixture to a colander and drain for 10 minutes.
- In 2 tablespoons oil, stir fry garlic and ginger for 10 seconds. Add carrots, then napa cabbage and stir fry for 1 minute. Add 1 tablespoon sherry and egg roll sauce, and stir fry until thickened. Remove from wok, cool, and then mix with bean sprout mixture and pork strips.
- Assemble filling in egg roll wrappers, roll, and use a little water as glue. Deep fry 2-3 at a time at 375 until golden brown.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off