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 Pub date
2008-01-07

Easy Recipes for Pork egg rolls

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Pork egg rolls

     3   tbsp. corn starch
     2   tbsp. hoi sin sauce
     2   tbsp. soy sauce
     3   tbsp. cornoil. divided
     1   large onion,sliced thinly and
         separated into rinds
     1   8oz. can sliced bamboo shoots, drained
     1   tbsp. minced ginger root
     1/2 lb.boneless pork, diced small
     10  egg roll wrappers
     3   cups corn oil
     1/2 lb. bean sprouts

     In small bowl, stir together cornstarch,
hoisin sauce and soy sauce until smooth.  Sit
aside.  In uncovered electric wok, heat 2
tablespoons corn oil over high heat.  Add
onion and stir fry for 1 minute.  Add bean
sprouts and bamboo shoots and stir fry 2
minutes longer.  Remove and sit aside.  Heat
remaining 1 tablespoon corn oil.  Add ginger,
stir fry 30 seconds.  Add pork, stir fry 1-2
minutes or until lightly browned.  Return
vegetables to wok and stir in the cornstarch
mixture until well blended.  Turn off.
Remove pork mixture and cool.  Wash and
dry wok. To fill egg rolls, place one egg roll
wrapper with one point towards you.
Spoon about 1/3 cup pork mixture
horizontally across and just below center
of wrapper.  Moisten all edges of wrapper
with water.  Fold two side corners over
filling and roll halfway up wrapper,
making an elongated roll.  Fold the other
two side corners inward over filling.  Press
gently to seal.  Repeat until all are filled.
In uncovered wok, heat the corn oil and
carefully add egg rolls, two at a time.  Fry
2-3 minutes or until golden brown.  Drain
and serve with hoisin sauce.


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