Egg Rolls Four Ways
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 tablespoon extra virgin olive oil or peanut oil
  • 2 pounds ground pork
  • 3-4 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated finely
  • 2 cups grated carrots (about 3 large carrots)
  • 1 pound shredded cabbage (about 1 medium head)
  • 2 tablespoons sesame oil
  • ½ cup soy sauce
  • 1-2 tablespoons fish sauce
  • 1 tablespoon chile garlic sauce
  • ½ cup chopped cilantro
  • Egg roll wrappers
Instructions
  1. Heat the oil in a large skillet over medium high heat and brown the pork. When nearly cooked through, add the garlic and ginger and cook for another minute. Remove to a bowl.
  2. Add the carrots and cabbage and sesame oil to the skillet and sauté until the cabbage is softened, about 5 minutes.
  3. Combine the sautéed vegetables with the pork and add the soy sauce, fish sauce, chile garlic sauce, and cilantro; stir until mixed well. Serve over hot rice or make egg rolls using about ⅓ cup of filling per egg roll. Either deep fry until golden brown, about 5 minutes, or steam for 8 minutes, or bake for 15 minutes.
Notes
Yields about 24 egg rolls, or enough filling for 12 servings over rice.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/08/egg-rolls-four-ways/