Pork Egg Roll Bowl Food

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.

PORK EGG ROLL BOWL

Steps:

• Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
• Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
• Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.

EGG ROLL BOWL

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

PORK EGG ROLLS

Steps:

• 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
• 2. Lay out one egg roll wrapper in front of you like a diamond.
• 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
• 4. Fold the point that is pointing at you up over the mixture.
• 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
• 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
• 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
• 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
• 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
• 10. Let it cool for several minutes before serving.
• 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.