Tuesday, May 6, 2008

Homemade Pork Egg Rolls

If my husband and I had a theme in our kitchen, it would probably be something along the lines of "We could make that ourselves-right?" We figure that there really shouldn't be much that they sell at the grocery stores that we shouldn't be able to make at home in our own kitchen (and a for lot cheaper for the most part.) This doesn't mean that we never buy those items, but it is kind of fun to know that you are capable of making your own granola bars, doughnuts, and even marshmallows if the need or desire arose.

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.


Sauté vegetables until mostly tender, and toss with pork.


To fill wrappers:

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.


You can also freeze for later use.
To reheat from frozen, preheat oven to 450 degrees, and bake for 30 minutes.

Makes 16

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