Now that I know how to make wonton wrappers, I’m on an unstoppable journey to make every recipe that could possibly use them. Tonight’s voyage? Egg rolls.
Pot stickers use a lot of the same ingredients as egg rolls–wonton wrappers, cabbage, ginger root, ground pork, soy sauce–so when I have one on the menu, I make sure and have the other close behind.
This recipe is modified from one at allrecipes.com
1 lb ground pork
1.5 tsp ground ginger
2 tsp garlic powder
1/2 tsp 5-spice (optional)
1 qt Vegetable oil for frying (peanut oil if you’ve got it)
2 TBSP flour
2 TBSP water
3-4 cups Cole Slaw salad mix (Shredded cabbage and carrots)
2TBSP Soy Sauce
8 (7 inch square) egg roll wrappers
- Season pork with ginger, 5-spice and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- Marinate the carrots/cabbage in soy sauce. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.