Pork Egg Rolls

What can I say about these Pork Egg Rolls except that my family devours them!! The wrapper has a soft crisp and the veggies soak up all the marinade and pork flavor. Rolling them takes some practice but it's fun and is a time where playing with your food is acceptable!

Making this brings back childhood memories of my mom. She used to make these to sell at church for fundraising. My brothers and I had to wake up early to help roll 100 + egg rolls. Of course the boys were awful at rolling so I got stuck being the only helper left standing :)

Watch the full method here. https://youtu.be/U8ThjrG0ZGs
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This recipe is dedicated to my mother. I love and miss you Mom.

📸 The Recipe Sherpa

Prep Time: 35 mins (25 pork & veggie prep + 10 rolling time)

Cook Time: 20 mins (10 for sauté and 10 for frying)

Ingredients - Ingredients are grouped to simplify the cooking process. Links are provided for pantry ingredients.

Pork & Marinade - Mix and set aside

12 oz pork loin - tenderized and thinly sliced (or use 1 lbs ground pork)
Shaoxing Wine - 1 tbs https://amzn.to/2YIeVUC
Dark Soy Sauce - 1 tbs (can sub with regular soy sauce) https://amzn.to/3jj7YRU
Mushroom Soy - 1/2 tbs (can sub with regular soy sauce) https://amzn.to/3hyVWn6
Black Pepper - 1/2 tsp
Sugar - 1/2 tsp

Veggies - Prep and set aside

1/2 small Onion - sliced
Garlic - 1 tsp, minced
Carrots - 1 lg, grated
1/3 of small Cabbage - thinly sliced
Bean Sprouts - 8 oz package
Green Onion - 2, chopped
Salt & Black Pepper - 1 tsp of each

For Sauté

1/2 tsp Sesame oil + 1/2 tsp Vegetable oil
1 tbs Vegetable oil

For Rolling

1 package of Egg Roll wrappers (aka Won Ton wrappers) - 20 count
Flour slurry for sealing - 1 tbs flour + 3 tbs water

Method

Pound and slice the pork thinly. Mix with marinade and set aside. To simplify life, use ground pork.

Heat up Wok or Large Skillet with deep sides. Add Sesame / Veg oil mixture. Brown the pork until cooked all the way. Remove the pork and set it in a strainer to prevent liquid build up.

Add 1 tbs veg oil to begin sautéing the veggies. We'll start with the aromatics and veggies that need more time to soften.

Add onions, garlic, and carrots - sauté until onions are barely translucent
Add cabbage - sauté until the cabbage is starting to wilt
Add bean sprouts, cooked pork, salt & pepper and green onions - turn off the heat and stir
Set the mixture aside to cool completely

Using the flour slurry - lightly coat 2, adjacent sides of a won ton wrapper. Fill with about 1/3 cup of the filling. Roll and set on a lightly floured surface to prevent sticking. (The filling will moisten the wrappers causing it to stick and tear) See the full demo here https://youtu.be/U8ThjrG0ZGs

In a pre-heated deep pan (oil temp 350°F) shallow fry the egg rolls. Flip them to brown all sides. The filling is already cooked so the goal here is just crisp up the wrapper until golden brown. Remove and set on a wire rack to drain the excess oil.