Easy Pork Egg Rolls Food

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

EGG ROLLS

Steps:

• Heat oil in a pan and stir fry garlic, ginger, celery till fragrant. Add the coleslaw mix and cook till the cabbage is wilted.
• Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and turn off the flame.
• To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
• Heat oil in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.

PORK EGG ROLLS

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

NEELY'S BBQ PULLED PORK EGG ROLLS

Steps:

• For the pork:
• Preheat the oven to 325 degrees F.
• Season the pork butt with salt, pepper and the smoked paprika.
• Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
• For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
• For the egg rolls:
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Beat the egg and water together in a small bowl. Reserve.
• Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
• Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

PORK EGG ROLLS

Steps:

• In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
• Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
• In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
• To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
• To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

PULLED PORK EGG ROLLS

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
• For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
• For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
• In a shallow bowl, beat the eggs and milk together and set aside.
• With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
• Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

EASY PORK EGG ROLLS

Steps:

• 1. brown ground pork, drain. add chopped onion and fry together stirring frequently until onions are transparent. add cole slaw mix and mix well, lower heat and cover for 10 min. (let it steam) uncover, stir then add soy sauce incorporating well.add garlic, salt and pepper to taste. Put aside.let cool.
• 2. mix cornstarch with water. wrap in egg rollwrappers. seal with water. fry in hot oil until light brown, Drain. (be careful, they brown quickly)

EASY CHINESE EGG ROLLS

Steps:

• 1. In a little bit of oil, saute onions until tender. Then add pork and saute until browned or done. Add garlic,ginger, salt & pepper and mix well, letting the flavors settle. Add oyster sauce and mix again. Then add cabbage and cook for about 3-5 minutes according to your desired "crunch factor." Fill egg roll wraps by starting with the corner closest to you and add about 2 tbsp. of filling. Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner, making sure the wet ends stick to each other. You can watch how to do it on this YouTube clip: https://www.youtube.com/watch?v=FJTdKyDg_2Y
• 2. Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
• 3. You can by Duck sauce already made or make your own with apricot jam, a little light corn syrup and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.

COPYCAT TAKEOUT EGG ROLLS

Steps:

• Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
• To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Then, fold in the chopped shrimp and ground pork until just incorporated.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

SMOKED PORK SOUTHWEST EGGROLLS

Steps:

• Add all ingredients except the egg and wrappers into a large bowl
• Combine until all ingredients are well mixed
• In a small bowl, break open the egg and lightly beat.
• Lay your egg roll wrappers in front of you at a diagonal angle.
• Spoon a heavy amount of filling into the middle of the wrapper and spread it out across until it almost reaches the sides of the wrapper.
• Fold up your bottom, then each side and then dip a finger into the egg and run it along the edge of the top corner.
• Complete rolling your egg roll until sealed and set aside until you have made all of your egg rolls.
• Add canola oil into a large pan and heat to medium high.
• When your oil is hot add in your egg rolls one at a time, seam side down.
• Turn your egg rolls in the pan until they are golden brown on all sides.
• Remove them to a drain on a paper towel lined plate

HOMEMADE PORK AND VEGETABLE EGG ROLLS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
• Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
• Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
• To assemble the egg rolls: Place an egg roll wrapper on a work surface with the points facing 12, 3, 6, and 9 o'clock. Place ¼ cup of filling just below the center of the wrapper in a horizontal log shape going from 9 o'clock to 3 o'clock, but leaving about 1 ½ inches on either side for folding over. Fold over the bottom of the wrapper, brush the upper edges with egg wash, then fold in the sides of the wrapper. Roll tightly from the bottom up to seal and finish, forming a cigar shape. Set the finished rolls, seam side up, on a baking sheet and cover with a kitchen towel or lightly damp paper towel to prevent drying.
• To fry egg rolls: Line a sheet pan with paper towels and then place a metal rack over the top. Heat 1 ½ inches of oil in a deep skillet or pot over medium-high heat to about 375°F on a deep-fry thermometer. Slide in a few rolls and fry for about 3 minutes flipping halfway through or gently pressing down to submerge (they may be stubborn flipping over) until golden brown and crisp. Remove from the oil and drain on the metal rack set over the paper towels. Repeat with the other rolls. Be sure not to add too many rolls at once since it will lower the oil temperature suddenly. Try to keep it at or around 375°F throughout the cooking process by adjusting the heat as necessary.
• To bake egg rolls: Preheat the oven to 425°F and lightly oil a baking sheet. Place the egg rolls on the oiled baking sheet and brush them all over with more oil. Bake for 10 to 12 minutes on one side, then flip them over and bake for another 10 minutes until golden brown on the top and bottom (they wont really brown on the sides the same way they do when fried).
• Serve hot, whole or cut in half with the sweet and sour dipping sauce.

EASY PORK AND CABBAGE EGG ROLLS

Steps:

• Remove any fat from pork,cut each into 1 inch long thin strips.
• Place pork in tight fitting lidded bowl with marinade.Sit at room temperature 20 minutes while you prepare filling.
• Place coleslaw into large microwavable dish,mix together with 3 tblsp stir fry oil,garlic salt,ground ginger.
• Microwave 4-5 minutes till cabbage is soft.Stir a couple of times.Set aside to cool.
• Fry pork in remaining oil 1 tblsp. Fry 3-4 minutes,drain liquid.
• Add pork to cabbage,mix well.Cool enough to handle.
• Fill wrappers and roll,seal with egg and water wash.Follow wrappers instructions on rolling.
• Fry in hot oil 350 for about 5-6 minutes till nice golden brown.
• Drain on paper towels and serve immediately.Serve with sweet and sour sauce,hot mustard,duck sauce.

FRIED SPRING ROLLS

Steps:

• Cook the carrots: In the same skillet used to cook the pork, add 1 1/2 teaspoons of oil, the carrots, and 1/2 teaspoon of salt. Cook, tossing often, until the carrots are just starting to wilt, about 1 minute. Transfer the carrots to the sheet pan with the pork, to let cool.
• Cook the napa cabbage: In the same skillet used to cook the carrots, add 1 tablespoon of oil, the napa cabbage, and the remaining 1/2 teaspoon of salt. Cook, tossing often, until the napa leaves wilt but the ribs still have some bite, 1-2 minutes. Don't overcook the cabbage as it will get soggy. Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.
• Make the egg wash: In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.
• Set up your wrapping station: Place a cutting board directly in front of you. Line two clean sheet pans with parchment paper and set to the side. Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator. Open the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel. Set the egg wash and a small brush (unless you're using your finger) and a damp clean kitchen towel by the board.
• Prepare your fry station: Fit a sheet pan with a wire rack or line it with paper towels. Fill a medium Dutch oven or other small wide heavy pot with the remaining oil. Attach a deep-fry thermometer onto the side of the pot. Heat the oil over medium-high heat until the thermometer reads 375°F.