Egg rolls


Egg rolls

Course Side Dish
Cuisine American-Chinese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Amy Garrett


  • 1 lb ground pork
  • 4 cups shredded cabbage
  • 1 large carrot , shredded
  • 1/2 green bell pepper , sliced thin
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 3 tsp fresh ginger root , grated
  • 1 Tbsp cornstarch
  • 2 Tbsp soy sauce
  • 1-1/2 Tbsp molasses
  • 2 Tbsp vegetable oil
  • 1 qt oil for frying
  • 1-14 oz package egg roll wrappers
  • 1-1/2 cups sweet & sour sauce


  1. Cook pork in a large skillet/wok over medium high heat. Drain and set aside.
  2. In a large bowl, mix the cabbage, carrot, pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce and molasses until smooth.
  3. Heat 2 Tbsp oil in skillet/wok. Stir in cabbage mixture in batches, cooking each batch 3-4 minutes, just until tender. Return vegetables to bowl and mix in pork. Stir in the cornstarch mixture.
  4. Heat 1 qt oil in deep fryer to 365 degrees F (185 C)
  5. Place about 1 Tbsp filling on each egg roll wrapper. Fold one corner over filling, then fold in sides. Moisten edges of remaining edge with water and roll, sealing edge well.
  6. Fry egg rolls in batches in the hot oil until golden grown. Drain on paper towels and serve with sweet & sour sauce.



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