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China Inn's Egg Rolls Recipe

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This recipe for China Inn's Egg Rolls is from Lewis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground pork
1/2 C Chinese roast pork (thinly sliced strips about 1/2"-3/4" long and some chopped
1/2 C green onion (thinly chopped)
1/2 cup bean sprouts
1/4 C celery (thinly sliced and chopped)
1/4 C Napa Chinese cabbage (chopped)
1/2 C sugar
1 tsp 5-Star Powder (available in Asian Markets)
14-15 sheets of egg roll wrappers
Directions:
Directions:
In a skillet, fry and separate the ground pork into very small pieces. Drain the fat and get most of the moisture out. In a pan with enough water to cover the vegetables, cook the vegetables until tender and then drain in a colander. In a large bowl or baking pan, mix the ground pork, vegetables, roast pork, sugar, 5-Star Powder, and salt to taste. Add cornstarch mixture* to thicken. Put meat mix near the center of the egg roll wrap and forming around 2-3" round, fold in the ends and roll. Deep fry in oil for about 3-5 minutes or until the outer wrap is medium brown. For crispier egg rolls, it's best to fry in lard. Then slice into thirds. Use won ton sauce, sweet and sour sauce, or hot mustard sauce for dipping.

Makes 14 whole egg rolls

*Corn Starch Mixture - in a small bowl, mix about 1 tsp cornstarch and 3-4 tsp cold water

 

 

 

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