Taste of Home
Pork Egg Rolls
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 8 egg rolls.
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
Ingredients
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1/2 pound ground pork
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3/4 cup shredded cabbage
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1/2 cup chopped celery
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4 green onions, sliced
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3 tablespoons canola oil
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1/2 cup salad shrimp, chopped
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1/2 cup water chestnuts, chopped
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1/2 cup canned bean sprouts, chopped
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1 garlic clove, minced
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2 to 3 tablespoons reduced-sodium soy sauce
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1 teaspoon sugar
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8 refrigerated egg roll wrappers
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Oil for deep-fat frying
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SWEET 'N' SOUR SAUCE:
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1 cup sugar
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2 tablespoons cornstarch
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1 teaspoon seasoned salt
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1/2 cup white vinegar
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1/2 cup water
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1 tablespoon maraschino cherry juice, optional
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1 teaspoon Worcestershire sauce
Directions
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1.
In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
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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.
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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.
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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.
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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.
Nutrition Facts
1 egg roll: 404 calories, 18g fat (3g saturated fat), 36mg cholesterol, 575mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 11g protein.
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