Egg Rolls
(Childress County)

8 ounces lean pork
1/2 pound shredded cabbage
6 ounces bean sprouts
2 teaspoons chopped green onion
1/8 teaspoon black pepper
20 pieces egg roll skins
1 egg yolk, beaten
6 cups cooking oil

Marinade #1
1/2 tablespoon soy sauce
1 teaspoon cornstarch

Marinade #2
1 tablespoon soy sauce
1/2 cup cold water

Marinade #3
1 teaspoon cornstarch
2 teaspoons water


Slice pork into string shapes. Marinate in marinade #1 while you are cutting up the vegetables. Heat 5 tablespoons of oil in a frying pan. Stir fry pork 1 minute. Remove to a bowl. Add the shredded cabbage to the frying pan. Stir fry 1 minute. Add marinade #2. Cover and cook 2 minutes. Add pork, bean sprouts, green onion and black pepper. Stir fry another minute over high heat. Stir in marinade #3 and stir until thickened. Remove to a bowl. Place 2 tablespoons of cooked mixture on the egg roll skin, about 1 inch from the edge, then roll into a tight roll, turning in sides. Seal each with egg yolk. Deep fry in oil using high heat. Fry about 3 minutes or until golden brown. Turn as needed. Serve with soy sauce, sweet & sour sauce or hot mustard.

Yield: approximately 15 servings.

4H Recipe Index