Another one of our families "favorite" egg rolls. We serve them as a main dish meal, not as an appetizer.
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- add 1 (16 ounce) package egg roll wraps
- add 1 lb ground pork (already seasoned pork is fine)
- add 2 tablespoons flour
- add 1/2 green bell pepper
- add 2 tablespoons water
- add 1 teaspoon garlic powder
- add 2 carrots
- add 4 cups shredded cabbage
- add jarred sweet and sour sauce
- add 1 quart vegetable oil or peanut oil (for frying)
- add 1 teaspoon ground ginger
- add 1 small onion
- 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.