Ingredients
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2 (12 ounce) packages spring roll wrappers (the frozen kind)
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1/2 lb pork, finely diced
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1/2 head napa cabbage, finely chopped
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1/2 head cabbage, finely chopped
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2 -3 green onions, finely chopped
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2 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon sugar
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3 tablespoons soy sauce
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1 egg (for wrapping)
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1 large carrot, grated
Instructions
- Defrost spring roll wraps as directed on package.
- Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl.
- Add pork and soy sauce and mix well.
- Lay wrap in front of you so it looks like a diamond.
- Place 2-3 tablespoons pork filling in center (so it is like a log going from right point to left point).
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling wrap.
- Repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to 350°F.
- Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan).
- Drain on paper towels.
- Serve with your favorite sweet and sour sauce.