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Pork egg rolls

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Ingredients/Components

water - 3 whites
ginger - 1/4 tsp
clove garlic, minced - 1 item
soy sauce - 1 item
medium onion, chopped fine - 1/2 item
peanut oil - 1 item
Ramen noodles - 2 pkg
stalks celery, chopped fine - 2 item
egg roll wrappers - 1 pkg
pork, cut into tiny cubes or slices - 1/2 lb
head cabbage, chopped fine - 1 item

How to make pork egg rolls:

Beat egg whites with water to make egg wash. Cook Ramen noodles (set aside spice packet). Drain. Put into large bowl. Add raw cabbage, celery and onion. Add ginger and set aside.

Saut?� garlic in 2 tablespoons peanut oil. Add meat and saut?� until brown. Add to vegetable mixture. Add up to 3 tablespoons soy sauce or add one seasoning packet from noodles. Mix well.

Dip one egg roll wrapper completely into egg wash. Place wet wrapper onto flat surface with point toward you, like a diamond instead of a square. Place 2 tablespoons vegetable mixture onto wrapper about 2-inches from bottom point. Roll point over food and tuck. Roll side points, then put side points over roll. Roll to end. Deep fry in at least 2-inches of peanut oil at high heat for several minutes, until golden brown.

Egg wash will prevent leaks, but will weaken wrapper if not fried immediately. Peanut oil cooks hotter and quicker than other oils.

Recipe categories: Appetizers, Main dish, Pork.

Rating:

3.7

Average rating: 3.7, total votes: 7

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