photo by Dave S.
- Ready In:
20 Egg Rolls
- 8 ounces ground pork
- 1⁄2 of a medium to large cabbage
- 1 cup julienne carrot
- 2 green onions
- 1 large egg
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons sesame seed oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon brown sugar
- 1⁄2 teaspoon black pepper
- 20 egg roll wraps (usually 1 pack)
- Cut cabbage into 4 wedges, remove heart & chop very finely (as for coleslaw).
- Roughly chop julienne carrots & finely chop green onions.
- Throw all ingredients into mixer & mix on low for 1 or 2 minutes (if you don't have a mixer just mix by hand but squeeze & crush cabbage so it's soft).
- Remove 1/4 of your mix to a separate bowl & make 5 egg rolls to check that you are putting an equal amount of filling into each, this ensures that you don't run out of filling before wrappers.
- Place the pile of egg roll wrappers in a diamond shape in front of you with a small bowl or glass of water & just use your finger moisten the top two edges of the wrapper with water.
- Take a heaped desert spoon of mixture & place it in the center of the wrapper.
- Bring the bottom of the wrapper up to the top over the filling & lightly pull back so that you use the wrapper to form the filling into a log & so the filling is just below the center of the wrapper with the bottom of wrapper covering most of the filling.
- Flip the sides of the wrapper in & over the bottom of the wrapper then roll the whole thing forward to finish & seal the roll.
- Fry the egg rolls in small batches of 4 to 6, moving them constantly until they are golden brown, float well to the top of oil or reach internal temp of 155°F.
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">