Pork egg rolls

Pork egg rolls

Pork egg rolls

Pork egg rolls photo 1
Pork egg rolls photo 2
Pork egg rolls photo 3


  • 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.

Pork egg rolls
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT1H15M
Total Time: PT1H15M

Cause of complaint:

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