Pork Egg Rolls
Taste of Home
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"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Forest Lake, Minnesota.
SERVINGS: 8
CATEGORY: Appetizer
METHOD:
TIME: Prep: 25 min. Cook: 20 min.
Ingredients:
- 1/2 pound ground pork
- 3/4 cup shredded cabbage
- 1/2 cup chopped celery
- 4 green onions, sliced
- 3 tablespoons vegetable oil
- 1/2 cup salad shrimp, chopped
- 1/2 cup water chestnuts, chopped
- 1/2 cup bean sprouts, chopped
- 1 garlic clove, minced
- 2 to 3 tablespoons soy sauce
- 1 teaspoon sugar
- 8 refrigerated egg roll wrappers
- SWEET 'N' SOUR SAUCE:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon seasoned salt
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon maraschino cherry juice, optional
- 1 teaspoon Worcestershire sauce
Directions:
In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp-tender. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat.
Position egg roll wrappers with a corner facing you. Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
In an electric skillet, heat 1 in of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls. Yield: 8 egg rolls.