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Home Made Eggrolls

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Member since 2010

Serves 18 -24 | Prep Time 10 min | Cook Time 30 min


Ground Pork - 1 lb
Carrots - minced - up to 1/2cup
Green Onions - minced - up to 1/2 cup
Bell Peppers - minced - up to 1/2 cup
Nappa Cabbage (Chinese Cabbage) - chopped fine - half a head
Garlic - minced - 3 tbsp
Ginger - minced - 3 tbsp
Dry Sherry -1/3 cup
Soy Sauce - 3 tbsp
Red Pepper Flakes - 1/2 tsp
Egg Roll Wrappers - 4 inch square
One egg beaten with 2 tbsp milk
Peanut Oil for frying

Add all ingredients together and mix well.

Heat oil to 375 - 400 degrees or med high

Take one egg roll wrapper and place on counter with corner of wrapper facimg you. Place 2 tbsp filling on the half of wrapper clsoest to you. Brush the three edges of wrapper facing away from you with egg wash. Roll wrapper over filling, fold left and right corners towards center and finish rolling wrapper. Place aside and finish all wrappers. Place 6 at a time in oil. Turn every two minutes 6 - 8 minutes.

See video below

Pairs Well With


When I buy Pork Eggrolls from carry out or dine in, I always get a mouthful of cabbage. "Where's the meat ?" I decided to make ky own and when you bite into them, you get the cabbage and other veggies as well as the meat.

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