Categories: Appetizers
Ingredients
- Pork Filling:
- 8 oz. ground pork
- 2 tsp grated fresh ginger
- 1 garlic clove, minced
- 1/2 cup finely chopped boy choy
- 1/2 cup chopped water chestnuts
- 1/2 cup shredded carrots
- 1/4 cup chopped onion
- 2 tbsp. soy sauce
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp
- 8 egg roll wrapper
- Shortening or cooking oil for frying
- 1 1/3 cups bottle sweet-and-sour sauce
Directions
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To make the pork filling: In a medium skillet, combine ground pork, ginger, and garlic; cook for 2-3 minutes or until meat is brown. Drain off fat. Add bok choy, water chestnuts, carrot and onion to pork mixture. Cook and stir for 2 minutes more. In a small bowl, stir together soy sauce, cornstarch, sugar, and salt; add to skillet. Cook and stir for 1 minute. Cool filling slightly before using.
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For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/4 cup of the filling across and just below center of egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Told side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
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In a heavy saucepan or fryer, heat 2 inches melted shortening or cooking oil to 365. Fry egg rolls, a few at a time, in hot shortening or oil for 2-3 minutes or until golden and filling is cooked through. Drain on paper towels. Keep warm in a 300 degree oven while frying remaining egg rolls. Serve with sweet-and-sour sauce.