Post by Domestic Goddess on Apr 5, 2022 8:40:34 GMT -5
My family enjoys these egg rolls. You can use a variety of different meats, such as, ground beef, pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them with without meat for the vegetarians.
The following photo was submitted by, abapplez, at allrecipes.com
Cindi's Egg Rolls
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Additional Time: 30 Minutes
Total Time: 1 Hour & 20 Minutes
Yields: 12 Egg Rolls
4 Tablespoons vegetable oil, divided
1 lb. lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
½ green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1-½ Tablespoons unsulphured molasses
2 Tablespoons vegetable oil
1 quart vegetable oil, for frying the egg rolls
1-½ (14 ounce) packages egg roll wrappers
¼ cup water, as needed
1-½ cups sweet and sour sauce, for dipping
1.) Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Stir-fry pork for 3 minutes.
2.) Transfer the pork to paper towel lined on a plate, then set aside.
3.) In a large bowl, mix the cabbage, carrots, green bell peppers, onions, garlic and ginger.
4.) In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
5.) Heat 2 tablespoons of vegetable oil in a wok. Stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender.
6.) Return vegetables to the bowl, and mix in the pork, then stir in the cornstarch mixture.
7.) Prepare a work surface for rolling the egg rolls.
8.) Lay several egg roll wrappers in a row.
9.) Place the water in a small bowl; you'll use this for sealing the egg rolls.
10.) Place about 2 to 3 tablespoons of the vegetable and meat mixture on each egg roll wrapper. Then dip your finger in the water, and run it along the edge of the wrapper.
11.) Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
12.) Heat 1 quart of vegetable oil in a deep fryer to 365°F. (185 degrees C).
13.) Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
14.) Additional Notes: Instead of pork, you may use 1 pound of ground beef, or pork sausage, or 8 ounces of pre-cooked shrimp.
15.) Note: I like to use Grandma's® Unsulphured Molasses, when making these Egg Rolls.
I'll display a photo of the molasses I used.
-
The following photo was submitted by, SunnyByrd, at allrecipes.com
-
The last 2 photos were taken by me.
-
This was the unsulphured molasses which I used in this recipe.
-
The following photo was submitted by, abapplez, at allrecipes.com
Cindi's Egg Rolls
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Additional Time: 30 Minutes
Total Time: 1 Hour & 20 Minutes
Yields: 12 Egg Rolls
4 Tablespoons vegetable oil, divided
1 lb. lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
½ green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1-½ Tablespoons unsulphured molasses
2 Tablespoons vegetable oil
1 quart vegetable oil, for frying the egg rolls
1-½ (14 ounce) packages egg roll wrappers
¼ cup water, as needed
1-½ cups sweet and sour sauce, for dipping
1.) Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Stir-fry pork for 3 minutes.
2.) Transfer the pork to paper towel lined on a plate, then set aside.
3.) In a large bowl, mix the cabbage, carrots, green bell peppers, onions, garlic and ginger.
4.) In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
5.) Heat 2 tablespoons of vegetable oil in a wok. Stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender.
6.) Return vegetables to the bowl, and mix in the pork, then stir in the cornstarch mixture.
7.) Prepare a work surface for rolling the egg rolls.
8.) Lay several egg roll wrappers in a row.
9.) Place the water in a small bowl; you'll use this for sealing the egg rolls.
10.) Place about 2 to 3 tablespoons of the vegetable and meat mixture on each egg roll wrapper. Then dip your finger in the water, and run it along the edge of the wrapper.
11.) Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
12.) Heat 1 quart of vegetable oil in a deep fryer to 365°F. (185 degrees C).
13.) Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
14.) Additional Notes: Instead of pork, you may use 1 pound of ground beef, or pork sausage, or 8 ounces of pre-cooked shrimp.
15.) Note: I like to use Grandma's® Unsulphured Molasses, when making these Egg Rolls.
I'll display a photo of the molasses I used.
-
The following photo was submitted by, SunnyByrd, at allrecipes.com
-
The last 2 photos were taken by me.
-
This was the unsulphured molasses which I used in this recipe.
-
