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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Meyvis
Added: Monday, July 9, 2007


1 lb pork (cut into small pieces)
3 cups finely shredded cabbage
1 can bamboo shoots - drained and chopped
cup chopped mushrooms
4 medium green onions, sliced
2 Tbsp soy sauce
1 tsp cornstarch
1 tsp 5 spice powder
1 tsp salt
teaspoon sugar
1 lb eggroll skins
Vegetable Oil
Sweet/Sour sauce (or soy sauce)

- Stir fry pork in wok or 10" skillet until brown. Remove pork from wok and drain, reserving 2 Tbsp fat. Stir fry cabbage, bamboo, mushrooms, and onions in reserved fat. Mix soy sauce, cornstarch, 5 spice powder, salt, and sugar; pour over vegetable mixture. Stir fry 1 minute to coat the vegetable mixture.
- Mix the pork and vegetables. Cover egg roll skins with a damp towel to prevent drying. Place cup pork mixture in center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap the two opposite corners. Moisten 4th corner with water, fold over to make into roll.
- Heat oil (about 1 inches, at least 1/2 the height of the egg roll) in the pan to 360 (hot); fry 3-5 rolls at a time until golden brown, turning once at about 3 minutes. Drain on paper towels. Serve hot with sweet and sour sauce (or soy sauce).




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