Pork Egg Roll Recipe

Let this pork egg roll recipe inspire your creativity. Egg Rolls lend themselves to being a creative dish. They can be served as a meal, as a side or as an appetizer. You can get as creative as you want with this Asian food as you can include any kind of filling you want. This particular filling uses pork and will make enough to fill about 35 egg rolls. The recipe can be halved or even quartered, depending on what you would like to use the egg rolls for. You can also make them to serve immediately or freeze what you do not use, which means a lot less work for you next time you want pork egg rolls.

Pork Egg Roll Recipe

Ingredients You Will Need:
6 tablespoons soy sauce
4 tablespoons dry sherry
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 pounds boneless pork steak, cut into ¼ inch pieces
6 cups cabbage, finely shredded
1 can water chestnuts, diced
½ pound mushrooms, diced
12 green onions, sliced
½ teaspoon salt
2 tablespoons cornstarch
35 egg roll wrappers

Mix the soy sauce, salt, sugar and pepper to create a marinade. Pour over the pork and let stand for at least five minutes. Heat the wok or a deep sided frying pan (cast iron pans work great). Add two tablespoons oil to the pan. Drain the pork mixture completely, keeping the marinade.

Add the pork to the hot wok and cook, stirring constantly until the pork is browned. Remove the pork and put in a large bowl. Cook the cabbage, water chestnuts, mushrooms and onions in the wok. Add more oil if needed. Sprinkle with ½ teaspoon salt while cooking. Add this mixture to the pork mixture.

Add the marinade and the cornstarch to the wok and heat until boiling. Stir this mixture constantly or the mixture will stick to the bottom. Once it starts boiling, add the pork and vegetable mixture. Boil for about a minute, constantly stirring. Remove from heat and let cool for at least five minutes.

Heat oil in a deep fryer to 400 degrees. Fill the wrappers while the oil is heating up. Fold in egg roll style and carefully drop each egg roll into the fryer. If you have a small fryer, only make one or two egg rolls at a time. The egg rolls should not crowd each other. Fry the egg rolls until they are brown. Drain on paper towels.

Pork Egg Roll Tips
Use a food processor to shred the cabbage.

Place the egg roll on a large metal spoon (sealed side down) and ease it into the fryer, sliding the spoon out from underneath. Try to keep the sealed side down.