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ground pork ginger cabbage bean sprouts carrot green onions oyster sauce black pepper egg roll vegetable oil your favorite sweet
Viewed: 21 - Published at: 6 years agoIngredients
- 1 1 lb ground pork or 1 lb ground chicken
- 1 teaspoon minced ginger (or a little more)
- 2 cups of finely chopped cabbage
- 1/4 lb bean sprouts
- 1/2 cup of shredded carrot
- 3 green onions, finely chopped
- 2 tablespoons oyster sauce (usually can be found at the grocery, but you can check your local Asian market)
- black pepper
- 20 large square egg roll wraps
- vegetable oil (for frying)
- your favorite sweet and sour sauce
Method
- Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
- Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
- Stir in oyster sauce and season with black pepper.
- Remove from heat & let mixture cool.
- Use 2 tablespoons for each egg roll.
- To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
- Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
- Fry 2-3 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
- Serve warm with sweet & sour sauce.
