Tuesday, June 22, 2010

Tasty Tuesday: Egg Rolls

My husband just loves Chinese food; as does his friend Steve. So for Father's Day, Steve's wife Renae and I decided to cook them a homemade Chinese meal. Anyone who knows me well, knows that I love to cook for my family and friends, but I have never made any Chinese dishes. I found all my recipes online and they were all very simple to make. Most everyone found them to be very tasty. Sweet Gracie discovered she isn't a big fan of Chinese food; although, she does love most any kind of meat, even Chinese meat. The first recipe I want to share with you is the egg rolls. The recipe I used was suppose to yield 8, but for some reason, I came up with 19! They must have been good because there were only 3 left! This recipe can also be found at http://allrecipes.com/Recipe/Best-Egg-Rolls/Detail.aspx?prop31=3 Hope you enjoy :)

Best Egg Rolls Recipe

  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 quart peanut oil for frying
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoons sesame seeds (optional)


  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. 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.
  3. 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.
  4. 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.

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