- 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
- 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.
Reviews forPork Egg Rolls
"I made these for the first time in March, 2001, Our six children were all still in school at that time & they loved these egg rolls & the flavorful sauce that goes with them so well. I had to double the recipe to feed everyone! They still love them! But, I now use cole slaw mix to save time."
"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."
"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."
"Tastes like Chinese takeout at home! Loved it!"