Appetizer for 8
Pork Egg Rolls
Pork, shrimp, cabbage, and vegetables fill egg roll wrappers, which are fried crisp and paired with tangy sauce.
$0.82per serving $
45 minstart to table
8servings
Ingredients
- 1/2 lb ground pork
- 3/4 cup shredded cabbage
- 1/2 cup chopped celery
- 4 green onions
- 3 tbsp canola oil
- 1/2 cup salad shrimp
- 1/2 cup water chestnuts
- 1/2 cup canned bean sprouts
- 1 clove garlic
- 2 1/2 tbsp reduced-sodium soy sauce
- 1 tsp sugar
- 8 refrigerated egg roll wrappers
- oil for deep-fat frying
- 1 cup sugar
- 2 tbsp cornstarch
- 1 tsp seasoned salt
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp maraschino cherry juice (optional)
- 1 tsp worcestershire sauce
Steps
- Heat 3 tablespoons canola oil in a large skillet over medium heat and cook the garlic, pork, cabbage, celery, and green onions for 6 to 8 minutes.
- Add the shrimp, water chestnuts, bean sprouts, soy sauce, and sugar, then cook for 3 minutes until the pork reaches 160 F.
- Fill and roll the egg roll wrappers, sealing the edges with water.
- Heat frying oil to 350 F in a deep heavy pot.
- Fry the egg rolls in batches for 3 to 4 minutes, turning them until golden and crisp.
- Simmer the vinegar, sugar, cornstarch, seasoned salt, water, cherry juice, and Worcestershire sauce in a small saucepan for 4 minutes.
- Serve the hot egg rolls with the warm sauce.
Main ingredient on sale this week? See what to make with ground pork on sale.
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