Dads Egg Rolls
- 1 lb cooked pork, shredded
- 6 cups shredded cabbage
- 12 cup shredded carrot
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped garlic
- 1 tablespoon sesame oil
- 2 tablespoons extra virgin olive oil
- 1 (16 ounce) package egg roll wraps
- 1 medium egg, whipped
- 1 tablespoon water
- 1 -2 cup canola oil
- Cut pork into large chunks and boil till done about 15 minutes, then shred in a food processer.
- Then set aside.
- In a Wok or a large deep sided skillet add Garlic, Sesame oil, Olive oil, and Ginger, and saute about 1 or 2 minutes.
- Now add shredded Cabbage and carrots and stir fry till almost translucent, about 5 to 10 minutes.
- Stir in shredded pork and stir fry to mix about 5 more minutes, set aside.
- You can now wrap your egg rolls, However; it best to let it set in the refridgerator at least 1 hr, over night is even better.
- Whip 1 egg with 1 tbsp water to make an egg wash.
- Now place 1 egg roll wrap on a cutting board to appear like a diamond.
- Brush the top half (2 sides) with egg wash.
- Place approx 2 Tbsp filling on lower half.
- Fold bottom point up and over filling and tuck.
- Roll about a half turn, now fold in outside corners and finish rolling to seal, to form a small log.
- In a 8 inch skillet fill just over half full with canola oil, and heat to 350F.
- Place Egg rolls in hot oil turning as required till golden brown.
- will hold about three at a time.
pork, cabbage, carrot, fresh ginger, garlic, sesame oil, extra virgin olive oil, egg roll wraps, egg, water, canola oil
Taken from www.food.com/recipe/dads-egg-rolls-98332 (may not work)