shredded pork egg rolls
(1 rating)
These dont last long in my house, I literally have to hide them from the family until their ready to eat LOL These are awesome with plum sauce or sweet and sour. They are cooked with soy and teriyaki so extra soy for me is too salty!
(1 rating)
yield
24 serving(s)
prep time
20 Min
cook time
20 Min
method
Deep Fry
Ingredients For shredded pork egg rolls
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2 cshredded pork roast
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2 cshredded cabbage
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2 cshredded carrots
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2 cfinely diced celery
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1 1/2 cfinely diced onion (green onion is best)
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1 cdiced bok choy (leaves included)
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1/4 cdiced bean sprouts
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1/4 cdiced water chesnuts
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2 Tbspdiced garlic
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1/8 tspginger
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1 Tbspsoy sauce
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1 Tbspteriyaki sauce
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24egg roll wrappers
How To Make shredded pork egg rolls
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1Add carrots and cabbage to pan first, fry for about 2-3 minutes.
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2add the rest of your ingredients and simmer stirring regularly until onions are translucent. Drain in fine colander while heating oil.
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3Fill each wrapper with 1 lg teaspoon of filling. I seal each of them with scrambled egg drop.
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4Fry in oil for about 1.5 minutes on each side, drain on plate lined with paper towel and serve with plum or sweet and sour sauce for dipping Enjoy (thank you Jesus for cooking with me today!)
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