Home Cooking Recipes
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Pork Egg Rolls
Chef:  Jodi Lawrence - Winfield, KS          Category:  Main Dishes

Ingredients:
2 pounds ground pork
1 (small) bag carrots
1 (small) head cabbage
1 tablespoon crushed garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup monosodium glutamate
1/2 cup oyster flavor sauce
2 (medium) onions
2 rice noodles (bean thread)
2 (25 count) packages eggroll papers
2 egg whites, beaten
Oil







Directions: Shred cabbage, carrots, and onions. Mix fresh ground pork, carrots, onions, cabbage, garlic, salt, pepper, monosodium glutamate, and oyster sauce. Soak rice noodles in warm tap water for 2 minutes. Then cut in about 2 inch pieces with kitchen scissors. Mix everything (except egg whites and oil) up really good. Then spoon about 1/4 cup on each egg roll paper in one corner of square fold down corner over meat mixture then fold in other 2 corner and roll to last corner. Then brush last corner with egg whites to seal and fry in oil until golden brown on medium heat. Dip in a sweet chile sauce.

Notes: Also it turns out better if you get your egg roll papers from a Chinese grocery store, they are much better than typical store version.

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