These homemade egg rolls are carefully curated with mouthwatering ingredients that will sure become a new favorite in your household. Here, at Kathey Jo’s Kitchen, they’re used as appetizers for Asian-style meals or even just a snack to satisfy cravings. Yes, they are simply that good! The blend of pork and fresh vegetables wrapped inside a crisp outer layer is the perfect combination.
The thought of making egg rolls could be a bit overwhelming, but once you get started, it’s quite the opposite. Perhaps rolling egg rolls is a new to you, but trust me, it’s not hard! To help keep your rolls intact while you roll, you can add a dash of egg or water to the edge of your wrapper so they can stick in place. This will help the ingredients stay inside while you fry the egg roll, so no spillage occurs.
What’s so great about this recipe is that you can assemble these egg rolls up to a day in advance and fry them minutes before serving. You’ll save some time without compromising freshness. I’ve included a delicious ginger apricot sauce for dipping, which my husband Rob says is “the perfect combination.” The sweet and zesty flavor brings a scrumptious kick out of the already delicious egg rolls! Serve it to anyone, and they’ll be asking for more!
INGREDIENTS
- 1/2 lb Pork; Boneless, Cut Julienne style 1 Onion; Small, Sliced
- 1 cup Cabbage; Green Or Chinese *
- 2 tablespoon Vegetable Oil
- 1/2 cup Mushrooms; Sliced
- 1/4 cup Sprouts; Bean Or Alfalfa
- 1/4 cup Currants
- 1/4 cup Almonds; Slivered
- 1 teaspoon Cornstarch
- 2 tablespoon Sherry; Dry
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Ginger
- 12 Egg Roll Wrappers; Abt 6″ Sq
- Oil For Deep Fat Frying
GINGER APRICOT SAUCE – (recipe follows)
- 1/4 cup Apricots; Dried (Abt. 10)
- 1/4 cup Sugar
- 1 teaspoon Ginger
- 1/4 teaspoon Salt
- 1 tablespoon Lemon Juice
DIRECTIONS
- Cabbage should be shredded.
- Sauté the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and sauté, stirring for 1 minute.
- Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
- Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
- Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
- Press the edges together to seal.
- Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
- Adjust time for browning.
- If rolls are frozen let them thaw before cooking.
- Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
- Frying will take about 4 to 5 minutes; turn rolls once.
- Drain on paper towels and keep warm while frying the remaining rolls.
- Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE:
- Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes.
- Pour the mixture into a blender container or food processor.
- Add lemon juice, cover and process until smooth.
- Serve warm and enjoy!
