Pork Egg Rolls Recipes

Steps:

• In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
• Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
• In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
• To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
• To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

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.

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Steps:

• Preheat the fryer.
• In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
• To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
• Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
• Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
• For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
• For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
• In a shallow bowl, beat the eggs and milk together and set aside.
• With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
• Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

Steps:

• 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
• 2. Lay out one egg roll wrapper in front of you like a diamond.
• 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
• 4. Fold the point that is pointing at you up over the mixture.
• 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
• 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
• 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
• 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
• 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
• 10. Let it cool for several minutes before serving.
• 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.

Steps:

• Heat oil in skillet.
• Sauté garlic and onions until tender.
• Add pork and sauté until browned.
• Add coleslaw blend and stir-fry on high heat about 5 minutes.
• Remove from heat and add seasonings, and salt and pepper to taste.
• To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
• Deep fry at 350°F (or just use a fry daddy), until golden brown.
• Drain on paper towels and enjoy!
• These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.

Steps:

• Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
• Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
• Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.

Steps:

• In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
• Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
• Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
• Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
• Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.