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.
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Sue Zappa
Oct 1, 2017
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.
astarzynski
Feb 6, 2017
Loved It!!!!
debnbrian
Sep 10, 2011
No comment left
savanna2
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.
katlaydee3
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.
Reviews
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.
Loved It!!!!
No comment left
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.
No comment left
Tastes like Chinese takeout at home! Loved it!
No comment left
No comment left