Filipino Egg Rolls

This recipe is from my mother, I usually double the recipe, becuase once the egg roll are wrapped they can be frozen and taken out at anytime and fried. Try this with the sweet chili sauce found in the Asian Food aisle of any grocery store. This is also a big hit when I bring them into work or my husbands pot luck. This is the best recipe you will ever find!

• Ready In: 1 hr
• Serves: 15

Ingredients

• 2 (20 ounce) packages lumpia skins (or egg roll wrappers)
• 2  cups  of shredded cabbage (pre-shredded cabbage makes it easier)
• 1  lb ground pork
• 1⁄2 cup green pepper, minced
• 1⁄2 cup carrot, shredded
• 1⁄2 cup celery, minced
• 1⁄2 cup onion, minced
• 4  tablespoons  sesame oil
• 2  tablespoons soy sauce
• 1  teaspoon fennel seed
• 1⁄2 teaspoon ground pepper
• 1⁄8 teaspoon Accent seasoning

Directions

1. In a wok, fry up the ground pork, drain and set aside.
2. Heat the same wok on high heat. Once the wok is very hot add the sesame oil.
3. Once the oil starts to smoke add the cabbage, pepper, green pepper, carrots, celery, fennel seeds and onions. Stir fry quickly - if the vegetables start to turn watery then the heat is not high enough.
4. Stir in the ground pork and the accent and soy sauce.
5. Let this mixture completely cool to room temperature, or you can put it in fridge overnight.
6. Once the mixture has cooled, you are now ready to roll the egg rolls.
7. Roll the egg rolls according to the directions on the egg roll wrappers package if you are not familiar on how to roll them.
8. Oil Fry: Fry the wrapped egg rolls in oil that has been heated to 350 degrees in a deep fryer for 3 minutes, if you are using a skillet to fry them, just turn them over half way through the cooking to cook both sides.
9. Air Fryer: Air fry for 3-4 minutes on 400 degrees. If using frozen egg rolls, air fry for 7-8 minutes at 400 degrees.
10. Or you can store the un-fried egg rolls in the freezer in a freezer zip lock bag, and you can have egg rolls anytime you want.