Classic pork egg rolls are delicious, especially when you throw in lots of veggies! I like to fold the egg rolls like a purse or an envelope to give them a different look. These egg rolls remind me of our favorite late night stops in China Town, Montreal during the Canadian Grand Prix!
Chop all of the veggies and throw them in a large bowl.
Brown the ground pork and add the veggies at the end to soften.
Remove the mix and cool. Scoop 1/4 cup portions of the mix towards the bottom corner of an egg roll wrapper in a short line. Brush the edges of the wrapper with water. Fold the bottom corner over the mix, then pull in the two corners and fold the stuffing over. Voila! Pork Purse!
Heat about 2 inches of vegetable oil (or your choice of deep frying oil) to 350º.
Keep warm in the oven on a rack until ready to eat! Serve with Easy Sweet and Sour Sauce,
• 1/2 pound ground pork
• 2 green onions, chopped fine
• 1 teaspoon ginger
• 1 teaspoon garlic
• 2 Thai chilies, chopped fine
• 3 shitake mushroom caps, julienned
• 1 carrot, chopped fine or shredded
• 1/2 head savory cabbage, shredded fine
• 2 tablespoon soy sauce
• 1 teaspoon Chinese five spice powder
• 1 teaspoon white pepper
• 8 eggroll wrappers
• 1/4 cup Rice Wine Vinegar
• 2 teaspoons Ketchup
• 1 teaspoon Soy Sauce
• 3 tablespoons Sugar or Honey
• 3 tablespoons Cornstarch
1. Cook pork over medium high heat and season with five spice powder and white pepper
2. Once pork begins to brown, add all other ingredients and cook about 5 minutes, until vegetables are soft
3. Pour ingredients into large mixing bowl to cool
4. Take one wrapper at a time and brush two adjacent edges with water
5. Carefully place 1/4 cup of mixture on the lower 1/4 of the wrapper and fold one edge over the filling
6. Fold two sides over the first fold to about a 2 inch long rectangle
7. Fold over the filling and press to create a purse
8. Repeat with remaining filling, yields 8 eggrolls
9. Heat at least 2 inches vegetable oil to 350 degrees
10. Carefully place the eggrolls in hot oil and cook until golden brown, about 2-3 minutes
11. Eggrolls can be kept warm in oven before serving
12. To make the sauce, mix the ingredients in a small saucepan and heat over low until boiling.
13. Mix the cornstarch with a tablespoon water and stir into saucepan to thicken the sauce.
14. Add some red food coloring if you want a little extra color and serve with eggrolls and wontons!