1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon sesame oil 

1 teaspoon soy sauce 

1 teaspoon chili paste (optional)

1 teaspoon salt

1/2 cup chopped green onions 

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers

Directions   Step 1 Season pork with ginger, salt, soy sauce, sesame oil, chili paste and garlic powder and mix thoroughly. Toss in green onion. Set aside. Step 2 In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage and carrots.  Step 3 Lay out one egg roll skin with a corner pointed toward you. Place a few tablespoons of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.  Step 4 Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with green onion if desired. Serve with favorite sweet and sour sauce and enjoy!

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