Cindis Egg Rolls Food

CINDI'S EGG ROLLS

Steps:

• Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
• In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
• Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
• Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
• Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
• Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
• Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

EGG ROLLS

Steps:

• In a medium size skillet, add pork.
• Season with garlic powder, and ginger; mixing thoroughly.
• Cook pork until no longer pink; drain off fat and set aside on paper towels.
• In a deep fryer or large skillet, add oil.
• Heat oil to 375 degrees, or use medium-high heat with the skillet.
• While oil is heating, in a small bowl, combine flour and water until they form a paste.
• In a large bowl, combine cabbage, carrots, onion, green peppers and reserved pork; mix well.
• On a plate, lay out one egg roll skin with a corner pointed towards you.
• Place about 1/4 to 1/3 cup of the vegetable mixture on an egg roll paper, and fold corner up over the mixture.
• Fold left and right corners toward the center, and continue to roll.
• Brush abit of the flour paste around the final corner to help seal the egg roll.
• Repeat process, using up remaining ingredients.
• Place egg rolls into heated oil and fry, (turning occasionally) until golden brown.
• Remove from oil, and drain on paper towels.
• Makes 20 egg rolls.
• Serve with a sweet and sour sauce.
• Note: You may stir fry the vegetables slightly; before adding the cooked pork, and finishing the egg rolls.

CINDI'S EGG ROLLS

Steps:

• Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
• In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
• Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
• Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
• Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
• Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
• Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.