Pork Egg Rolls Recipe
Pork Egg Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL 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 canola oil
  • 1/2 cup salad shrimp, chopped
  • 1/2 cup water chestnuts, chopped
  • 1/2 cup canned bean sprouts, chopped
  • 1 garlic clove, minced
  • 2 to 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 8 refrigerated egg roll wrappers
  • Oil for deep-fat frying
  • 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 the cabbage, celery and onions in oil until crisp-tender. Add the 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 one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
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.
Originally published as Pork Egg Rolls in Taste of Home February/March 2001, p66

Nutritional Facts

1 egg roll: 404 calories, 18g fat (3g saturated fat), 36mg cholesterol, 575mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 11g protein.

  • 1/2 pound ground pork
  • 3/4 cup shredded cabbage
  • 1/2 cup chopped celery
  • 4 green onions, sliced
  • 3 tablespoons canola oil
  • 1/2 cup salad shrimp, chopped
  • 1/2 cup water chestnuts, chopped
  • 1/2 cup canned bean sprouts, chopped
  • 1 garlic clove, minced
  • 2 to 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 8 refrigerated egg roll wrappers
  • Oil for deep-fat frying
  • 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
  1. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
  2. In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the 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.
  3. Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
  4. 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.
  5. 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.
Originally published as Pork Egg Rolls in Taste of Home February/March 2001, p66

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Egg Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 3864962 260915
Reviewed Feb. 6, 2017

"Loved It!!!!"

MY REVIEW
savanna2 User ID: 4801602 30824
Reviewed Jan. 10, 2011

"To save time i brown 1 pkg Jimmy Dean pork Sausage ( prefer the sage kind), drain fat off. In separate pot, pour in a bag of shredded cabbage mix ( it has all the other veggies in it), add your garlic, oil soy sauce, sugar and a 1/2 cup water. Steam/cook on med/low heat. Drain off all excess liquid, add your sausage, mix real good and spoon by large tablespoon on the eggrolls. For my personal taste, i add about a 1/4 c of sweet pepper sauce to the mix, it gives it a little kick and tastes great. I use the whole 20 pkg eggrolls for the above mixture. I place about 4-5 in a freezer bag to snack on and moore for company in another bag. The freeze well."

MY REVIEW
katlaydee3 User ID: 3741999 113025
Reviewed Jul. 19, 2010

"Excellent recipe. I love making homemade egg rolls, time consuming but worth it. One change I made was that 1/3 cup of filling in each egg roll was too much so I lowered it to 1/4 cup."

MY REVIEW
Mark S Maciag User ID: 3683840 30821
Reviewed Dec. 22, 2009

"Tastes like Chinese takeout at home! Loved it!"

Loading Image