Name: Pork Egg Rolls
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pork Egg Rolls

1. 1/2 pound ground pork -

2. 3/4 cup shredded cabbage -

3. 1/2 cup chopped celery -

4. 4 green onions, sliced -

5. 3 tablespoons canola oil -

6. 1/2 cup salad shrimp, chopped -

7. 1/2 cup water chestnuts, chopped -

8. 1/2 cup canned bean sprouts, chopped -

9. 1 garlic clove, minced -

10. 2 to 3 tablespoons reduced-sodium soy sauce -

11. 1 teaspoon sugar -

12. 8 refrigerated egg roll wrappers -

13. Oil for deep-fat frying -

14. SWEET 'N' SOUR SAUCE: -

15. 1 cup sugar -

16. 2 tablespoons cornstarch -

17. 1 teaspoon seasoned salt -

18. 1/2 cup white vinegar -

19. 1/2 cup water -

20. 1 tablespoon maraschino cherry juice, optional -

21. 1 teaspoon Worcestershire sauce -

How to cook deliciously - Pork Egg Rolls

1. Stage

In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.