If you want something a little different yet still filling and satisfying, then look no further than these gorgeous Pork Egg Rolls. They are the perfect dish for a winter’s night when you want something warming, and the whole family will love them!
2 tablespoons vegetable oil
450g ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 cup cabbage, shredded
500g medium shrimp, peeled, deveined and chopped
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
2 cup fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
© Ramon Grosso | Dreamstime.com
- Preheat the fryer.
- In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes.
- Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp.
- Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar.
- Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
- To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper.
- Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly.
- Repeat until all of the egg rolls are done.
- Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels.
- Season the egg rolls with Essence. Serve warm with sweet and sour sauce.
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