Ingredients Jump to Instructions ↓

  1. 1 pound ground pork

  2. 4 cups shredded cabbage

  3. 1 large carrot, shredded

  4. 1/2 green bell pepper, cut into thin strips

  5. 1 medium onion, chopped

  6. 3 cloves garlic, minced

  7. 3 teaspoons fresh ginger root, grated

  8. 1 tablespoon cornstarch

  9. 2 tablespoons soy sauce

  10. 1 1/2 tablespoons molasses

  11. 2 tablespoons vegetable oil

  12. 1 quart oil for frying

  13. 1 1/2 (14 ounce) packages egg roll wrappers

  14. 1 1/2 cups sweet and sour sauce

Instructions Jump to Ingredients ↑

  1. Cook pork in a large wok over medium-high heat. Drain and set aside.

  2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

  3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

  4. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

  5. Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

  6. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.


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