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30-Minute Quick & Easy Pork Egg Rolls
Yummy Pork Egg Rolls
Make dinner Oriental-inspired tonight. Egg rolls are absolutely delicious and a great way to pack a variety of vegetables and protein into your diet. With this simple recipe, you can have dinner ready in no time and the greatest part is that even the children will enjoy helping you put all the ingredients together.
- 1 package Nasoya egg rolls
- 1 large cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup chives (or green onions), chopped
- 8 oz jar Ty Ling oyster sauce
- Canola Oil, for frying
- 1 Tbsp Soy sauce
- 1 tsp ginger, freshly grated
- black pepper
- 1 pound ground pork, or the meat of your choice
Combining the Main Ingredients
- First, brown the pork (or your meat choice) in a skillet with black pepper and grated ginger. Drain the oil and return meat to skillet then add about 2 Tbsp of oyster sauce to the meat. Set it aside.
- Coarsely chop a large cabbage and place it in a mixing bowl. Here comes the fun part! Let the children add the carrots, chives, and bean sprouts into the mixing bowl and mix it all together with a large mixing spoon.
- Transfer the vegetable mixture into a large pot coated with 1 Tbsp of oil. Pour the seasoned pork atop the cabbage mixture and mix it all together. Cover the pot and let it cook on medium-high heat, stirring occasionally until the cabbage is tender and translucent (about 10-15 minutes). While it's cooking, you can add more oyster sauce if you like (I use the whole 8 oz jar to give it a robust flavor).
- Once the cabbage is tender and translucent, remove pot from heat and pour mixture into a colander to let it drain (the less watery your mixture is, the easier it is to create the egg rolls).
Heating the Oil
While you're folding the eggs rolls, go ahead and heat the oil to 350 degrees. If you don't have a fryer, heating oil in a large sauce pan works fine too.
Making the Egg Rolls
- If this is your first time making egg rolls, it might be kind of tricky. Practice makes perfect and it's okay if 2 or 3 of the sheets end up tossed in the trash. Step one is to lay an egg roll wrapper out on a flat surface (make sure you keep the remaining egg rolls covered because they dry out fast). I like to make mine 2 at a time.
2. Next, you add about 2 heaping tablespoons into the center of the egg roll.
3. Folding it can be tricky. The instructions are on the back of the package, but I'll place the folding instructions here as well and post pictures that you can easily follow:
Folding instructions: Make sure the egg roll wrapper is shaped like a diamond (not a square). Take the corner closest to you and fold it over the mixture. Then tuck in both sides. Once the bottom is folded and the sides are tucked in, roll the stuffed wrapper over to close the top piece. Brush with egg to make sure the roll stays closed in the frying oil.
Fry the Rolls
Drop up to 3 rolls in the oil at a time, seam side down. They will cook quickly! After about 2 minutes, once you see the sides bubbling and turning a golden brown, flip the egg roll over so that the other side can brown as well.
Remove the egg rolls and let them drain on a paper towel. The finished result looks something like this:
My family adores these plain with just a little soy sauce for dipping. But you can serve these egg rolls over a bed of white/brown rice or pilaf rice. Other ideas are to serve it with lo mein or even a tossed salad. Be creative and have fun with this dish. Trying substituting different ingredients into the mixture, like baby shrimp, bokchoy, zucchini slivers, etc.
Want a healthier egg roll? Instead of frying, bake it in the oven (but doing so makes more of a spring roll than an egg roll).
Are you a vegetarian? Simply leave out the pork and still enjoy a flavored pack meal. Who says egg rolls are for appetizers only?
|Serving size: 2|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 4 g||20%|
|Unsaturated fat 6 g|
|Carbohydrates 42 g||14%|
|Sugar 1 g|
|Fiber 3 g||12%|
|Protein 15 g||30%|
|Cholesterol 38 mg||13%|
|Sodium 494 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Yummy Recipes to try with Leftover Egg Roll Wrappers
Have extra egg roll wrappers left over? Don't let them dry out in your refrigerator. Go to the Nasoya link to find various yummy and easy recipes, (even delicious desserts), that may surprise you at how diverse an egg roll can be!
© 2013 Jessica Barrow