Chicken and Pork Egg Rolls
“I developed this recipe after watching my neighbor’s wife make crispy egg rolls many times while I was stationed in Hawaii,” writes Bruce Beaver of Florissant, Missouri.
Ingredients
- 1 medium head cabbage, shredded
- 3 celery ribs, chopped
- 1 can (8 ounces) bamboo shoots, drained and chopped
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 5 green onions, chopped
- 2 tablespoons canola oil
- 1 to 2 garlic cloves, minced
- 2-1/4 cups diced cooked chicken breasts
- 2 cups diced cooked pork
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages (16 ounces each) egg roll wrappers
- 1 egg, lightly beaten
- Additional oil for deep-fat frying
- SAUCE:
- 1-1/2 cups unsweetened pineapple juice
- 3/4 cup cider vinegar
- 1/2 cup packed brown sugar
- 1 tablespoon soy sauce
- 1/8 to 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
- 2 tablespoons cold water
Reviews
I have not made this yet but they sound wonderful was curious how well they wld freeze to thaw and cook for later?
The eggrolls and Duk Sauce were divine! I surprised my soon-to-be-inlaws and friends with this recipe!! Will continue to make it for years to come!
These egg rolls were better than any I've had in a restaurant in a long time. Admittedly, I made several changes. I omitted the bamboo shoots and water chestnuts and in their place added bean sprouts and grated carrot. I also omitted the pork and instead doubled the chicken. The only thing I'll do differently next time is add just a touch more soy sauce to the filling. Looking forward to making these many more times!
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Instead of frying my homemade egg rolls, I heat my oven to 450 and brush both sides with a little of olive oil Bake for 10min then flip and bake another 10min. Then they aren't soaking up as much oil.
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The Chicken and Pork Egg Rolls are delicious, however, I found the cabbage a bit overpowering so I subsituted with around 4 cups of bean sprouts. The sauce is amazing!