CHINESE PORK ROLLS
Why I Love This Recipe
I've never made these but copied the recipe over a year ago with the intention of making it. I can't even recall where I found it to give credit. t does not take any wildly exotic sauces or spices to make these that will sit on your shelf and you wonder what to use it for again.
Ingredients You'll Need
1 small Chinese cabbage, finely sliced
1 6oz can water chestnuts, chopped
1/3 cup chopped green onions
3 cups boiling water
1/4 tsp salt
2 tbsp soy sauce
1/4 cup catsup
1 tbsp lemon juice
1 tbsp honey
2 cups finely chopped cooked pork
36 cooked crepes
1 egg, beaten
Cooking oil
Directions
In large mixing bowl, combine cabbage with water chestnuts and green onions.
Pour boiling water over them.
Let stand 5 mins.
Drain thoroughly.
Stir in salt, soy sauce, catsup, lemon juice, honey, and pork.
Place about 2 tbsp of the mixture on each cooked crepe.
Fold bottom of crepe over the filling; then fold in both sides and finally the top.
Brush overlapping edges with beaten egg; press together to hold in filling.
Carefully drop filled crepes into at least 1+1/2 inches of hot oil in skillet or deep fryer at 350. Fry until brown.
Serve hot with sweet and sour sauce or hot Chinese mustard.
Makes 36 pork rolls.
Marlene
