Perfect Pork And Cabbage Egg Rolls
Serving Size / Yield
- 1 lb. ground pork
- 1 tsp ginger
- 1 tsp. minced garlic powder
- 1 tsp. pepper.
- 1 qt peanut oil for frying
- 2 T. flour
- 2 T. water
- 3 C. shredded cabbage
- 1/3 C. shredded purple carrots
- 8 egg roll wrappers
Cook the pork in a skillet with the garlic, pepper, and ginger. Set aside
Heat the oil in a large, sturdy pan.
Mix the vegetables together in a bowl. Mix the flour and water in a small bowl.
Lay out the egg roll wrappers. Starting from one corner, lay a spoonful of the meat and a spoonful of the cabbage. Roll the corner tightly towards the center. When you get to the middle, fold the corners on the diagonal into each other, and continue to roll. Use the flour past the help seal the edge of the egg roll.
Place the egg rolls in the oil until they are golden brown. Allow them to rest on a plate covered in paper towels before serving.