Okinawa Egg Rolls Recipes

Steps:

• 1. Shred 1 lg. head of Cabbage and the 2 lbs. carrots. Shred the potatoes.
• 2. In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
• 3. While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
• 4. When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
• 5. When Hamburger is ready, add it to the veggies.
• 6. On waxed paper, open pkg. egg roll wraps. Lay out. Take 2 Tablespoons of mixture and lay on wrap. Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
• 7. In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.

Steps:

• 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.
• 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.