• 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
  1. In large mixing bowl, combine cabbage with water chestnuts and green onions.
  2. Pour boiling water over them.
  3. Let stand 5 mins.
  4. Drain thoroughly.
  5. Stir in salt, soy sauce, catsup, lemon juice, honey, and pork.
  6. Place about 2 tbsp of the mixture on each cooked crepe.
  7. Fold bottom of crepe over the filling; then fold in both sides and finally the top.
  8. Brush overlapping edges with beaten egg; press together to hold in filling.
  9. Carefully drop filled crepes into at least 1+1/2 inches of hot oil in skillet or deep fryer at 350. Fry until brown.
  10. Serve hot with sweet and sour sauce or hot Chinese mustard.
  11. Makes 36 pork rolls.
  12. Marlene
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.