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Cindi's Egg Rolls

Cindi's Egg Rolls

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h 20 m
Domestic Goddess

Domestic Goddess

These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
  2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
  3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
  4. Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
  5. Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
  6. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
  7. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
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Reviews

ADLEVINE
63

ADLEVINE

11/29/2006

I never made egg rolls before, so I expected some problems. The only problem I had was that the first batch unrolled when I put them in the hot oil. I found that when I put some water on the wrapper near the end of the roll, they stayed together beautifully. My husband raved over these. I used salad shrimp that I chopped in the food chopper. I also used bag cole slaw mix and added some onion and garlic. Really a great recipe. Thank you Cindi.

MGBJERRY
36

MGBJERRY

2/10/2007

I'm sorry but these were not to our taste at all. I had a strange feeling about adding green pepper and should've left them out. I like peppers, but don't think they belonged here. Nobody would eat these, we had to order pizza.

Elbypasta
33

Elbypasta

1/27/2007

I coarse ground 3/4 lb.pork stir fry meat,added 1 tsp 5 spice to the meat and browned.More than enough meat.. I used a whole bag of coleslaw mix for cabbage and carrots,worked nicely. I used 6 garlic cloves minced and 2 Tblsp peanut oil in place of the olive oil and 1 tsp Hoison sauce..I omitted the cornstarch it didnt need it. These egg rolls flew off the platter. My SIL loved them ( thats saying something, he loves Chinese food.)Thank U Cindi!!

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