Egg Rolls

Recipe by Nimzie
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 15
    egg roll wraps
  • 12
    lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips
  • 1
    carrot, peeled and sliced into thin 2 inch strips
  • 2
    green onions, sliced
  • 12
    red bell pepper, sliced thin
  • 5
    cups napa cabbage, sliced into thin strips about 4 inches long
  • 1
  • 2
    tablespoons water
  • 12
    cup teriyaki marinade, and sauce (I used Kikkoman)
  • 1
    tablespoon peanut oil
  • 1
    teaspoon sesame oil
  • vegetable oil (for frying)
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DIRECTIONS

  • Heat peanut oil and sesame oil over medium high heat.
  • Add Pork tenderloin strips.
  • Cook for about 2 minutes.
  • Add the Kikkoman Teriyaki sauce and bring to a boil.
  • Add carrots and cook an additional 2 minutes.
  • Add green onions and red bell pepper and cook for 3-4 minutes.
  • Add Napa Cabbage and cook until wilted, about 2 minutes.
  • Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.
  • Remove from heat and drain.
  • Mix the egg and Water.
  • Heat vegetable oil in a large skillet to 350 degrees.
  • Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.
  • Roll according to package directions.
  • Brush with egg mixture.
  • Fry in batches of 4-5 in hot oil for about 3 minutes on each side.
  • Drain on paper towels.
  • Be sure to keep the oil hot between batches.
  • Serve with sweet and sour sauce.
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