Pork Egg Rolls

Name: Pork Egg Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 egg rolls.
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

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

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.

Nutrition Facts

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

Originally published as Pork Egg Rolls in Taste of Home February/March 2001

Reviews

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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!!!!
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.
Mark S Maciag

Dec 22, 2009

Tastes like Chinese takeout at home! Loved it!