Baby Egg Rolls Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 x Inch grated fresh ginger
• 1 x Clove garlic, minced
• 1 x Eight oz pork chop
• 2 x Scallions, slice
• 1 x Carrot, sliced
• 1 sm Red pepper, sliced
• 1 c. Napa cabbage, sliced
• 1/4 c. Chicken broth
• 2 Tbsp. Reduced-sodium soy sauce
• 1 Tbsp. Sugar
• 4 ounce Hard tofu
• 10 x Egg roll wrappers, each cut in half diagonally, or possibly 20 wonton wrappers

1. In a wok or possibly skillet, saute/fry the scallions and ginger in 2 Tbsp.
2. of oil over low heat, stirring occasionally.
3. Add in sliced pork, cook two min.
4. Add in scallions, carrots, and red pepper and stir fry over high heat for 2 min.
5. Add in the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 min, stirring occasionally, till the vegetables are soft.
6. Add in tofu.
7. Cold for at least 15 min.
8. Fill and roll the egg roll wrappers, using 1 Tbsp.
9. of filling for each roll.
10. Pour the remaining 2 Tbsp.
11. of vegetable oil into a skillet and saute/fry the egg rolls over medium-high heat till golden on all sides, using tongs to turn them.
12. Serve when cold sufficient to eat.

extra virgin olive oil, ginger, clove garlic, pork chop, scallions, carrot, red pepper, cabbage, chicken broth, soy sauce, sugar, tofu, egg roll wrappers

Taken from cookeatshare.com/recipes/baby-egg-rolls-72903 (may not work)