So the most recent experiment was egg rolls. For some reason the only food in the Ethnic Foods section of Kansas Grocery stores is frozen burritos. Isn't there some old adage about Neccessity breeds industry or inventiveness...help me out here. Anyhow, point is, we needed some egg rolls in our diet and so I went to a favorite recipe site Allrecipes and looked at a few different ones and put together this recipe. (I can have whatever I want in my egg roll dangit!) Enjoy!
Homemade Pork Egg Rolls
Ingredients:1 Pkg. 7-inch Egg Roll Wrappers (found in most produce departments)
4 cups Shredded Cabbage
2 Shredded Carrots
2 Stalks of Celery diced
½ Onion diced
½ teaspoon Ground Ginger
½ teaspoon Garlic Powder
½ lb of Ground Pork
To Make Filling:
Season the pork with the spices and some salt. Cook pork thoroughly and drain.
This is what the wrappers that they sell in my grocery store look like. You find them off on the side of the produce department by the tofu. (I can tell they are authentic based on their brand name.)
First, get a small bowl of water for wetting the edges of the wrappers. Then set up your workstation something like this:
Put a wrapper down with a corner pointing towards you.
Place ¼ C filling in the lower half.
Fold bottom corner up over filling.
Moisten the other 3 corners.
Fold the two side corners in.
Then roll tightly to secure filling inside.
Pan-fry in shallow oil heated to 375* until golden brown.
Serve immediately with soy sauce or sweet & sour sauce for dipping.