1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.
**Canola oil if frying
Non-stick cooking spray if baking
Olive oil as needed if baking
Optional sauce for dipping
How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes. Stir in oyster sauce. Let mixture cool.
1. Use 2 tablespoons filing for each egg roll. Place filling diagonally on wrap.
2. Fold bottom corner over filling; roll snugly half-way to cover filling.
3. Fold in both sides snugly against filing; moisten edges of last flap.
4. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
Frying option:
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.
Baking Method:
Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.
Baking Method:
Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.
FREEZING:
WRAP EACH EGG ROLL INDIVIDUALLY AND PLACE IN ZIP LOCK BAGS. LABEL WITH DATE AND USE WITHIN TWO MONTHS OF FREEZING. BEFORE COOKING THAW AT ROOM TEMPERATURE THEN BAKE OR FRY AS ABOVE.
