This summer is just FLYING by, isn’t it? I haven’t posted a recipe in what seems like FOREVER. It’s not that I haven’t been cooking. I just haven’t been cooking as much. Having two littles at the same time kinda takes a lot of time. And less sleep. Heck, they’re 6 months old today and still wake up once a night to eat. We’ve had a few nights where they’ve slept through the night. Four nights in a row! Then teething started. Poor littles!
So, we’ve been grilling a lot. Making BLTs and other sandwiches. Or ordering pizza on the nights that we’re just too tired to even think about what to cook. Nothing too fancy.
These egg rolls are definitely not fancy. But they are delicious. Hope you enjoy them as much as we did! 🙂
Pork Egg Rolls
- 1 head napa cabbage, sliced thin
- 1.5 tsp salt
- 1.5 lbs ground pork
- 3 Tbsp stir fry seasoning mix (or 2 Tbsp fresh minced ginger and 1 Tbsp fresh minced garlic)
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 cups shredded carrots, drained well
- Egg Roll Wrappers (about 20, in the veggie section of the supermarket)
- 1 Tbsp all purpose flour
- 2 Tbsp water
- Vegetable or peanut oil
- Place cabbage in a large colander and sprinkle with 1.5 tsp salt. Mix well, then set the colander in the fridge over a bowl. Let it sit for about an hour, mixing once in a while. After the hour is up, remove from the fridge. Place the cabbage in a clean kitchen towel and squeeze to get out the excess moisture. Place cabbage in a large bowl.
- In a large skillet (12″) over medium-high heat, brown the ground pork, stir fry seasoning mix, and 1/2 tsp salt. Crumble as the pork cooks.
- Place cooked pork and shredded carrots in the bowl with the cabbage. Add soy sauce and sesame oil. Stir well.
- Combine flour and water in a small bowl, set aside.
- Place the egg roll wrapper with a corner facing you. Put about 1/4 to 1/3 cup of the pork mixture in the middle. Fold the corner facing you over the filling, then bring the sides toward the middle. Place a dab of the flour mixture on the farthest corner (the only one not folded in), then roll the egg roll closed. The flour mixture will act as a glue! Continue until all the filling is used up.
- Fry egg rolls, a few at a time, in oil at 365°F, turning often, until golden brown on all sides. Serve with dipping sauce like the one I serve with Potstickers.
I hope you’ve had a great summer. I can’t wait for Fall! This summer has been a HOT one, and I’m looking forward to sweat shirts, warm mugs of hot cocoa, and walking around the neighborhood with these two…