Cindi's Egg Rolls Recipe

Recipesfull introduces to you: Chinese Recipes. (Cindi's Egg Rolls Recipe). These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.

Brief

Prep 25 mins

Cook: 25 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 12

Yield: 12 egg rolls

Cindi's Egg Rolls Recipe

Ingredients

4 tablespoons vegetable oil

divided

1 pound lean boneless pork

cut into thin strips

4 cups shredded cabbage

1 large carrot

shredded

½ green bell pepper

cut into thin strips

1 medium onion

chopped

3 cloves garlic

minced

3 teaspoons fresh ginger root

grated

1 tablespoon cornstarch

2 tablespoons soy sauce

1 ½ tablespoons molasses

2 tablespoons vegetable oil

1 quart oil for frying

1 ½ (14 ounce) packages egg roll wrappers

¼ cup water

as needed

1 ½ cups sweet and sour sauce for dipping

Eggplant with Garlic Sauce

World Cuisine

Directions

Step 1

Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.

Step 2

In a large bowl mix the cabbage carrot green bell pepper onion garlic and ginger. In a small bowl mix the cornstarch soy sauce and molasses until smooth.

Step 3

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches cooking each batch 3 to 4 minutes just until tender. Return vegetables to bowl and mix in pork. Stir in the cornstarch mixture.

Step 4

Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.

Step 5

Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).

Step 6

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

Step 7

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Nutritional Information

Cindi's Egg Rolls Recipe

Servings Per Recipe:12

Calories: 393.3

% Daily Value *

Protein: 13.9g 28%

Carbohydrates: 42.9g 14%

Dietary Fiber: 2.4g 10%

Sugars: 3.2g

Fat: 18.4g 28%

Saturated Fat: 3.2g 16%

Cholesterol: 29.7mg 10%

Vitamin A Iu: 1082.9IU 22%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.4mg 25%

Vitamin C: 16.1mg 27%

Folate: 59.4mcg 15%

Calcium: 55.2mg 6%

Iron: 2.5mg 14%

Magnesium: 35.3mg 13%

Potassium: 341.8mg 10%

Sodium: 575.6mg 23%

Thiamin: 0.6mg 60%

Calories From Fat: 165.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.