Way better than store bought and easy to make. I use rice paper to change it up a bit. A good source of veggies too.
With a food processor chop up the carrots, cabbage, bok choy, sprouts, onion, and chestnuts. Place each one in its own bowl. Set aside. Finely chop the ginger and garlic, I used a micro zester to do this and place together in a small bowl. Set aside as well. If you can't find fresh ground pork, make your own...its simple. Buy good quality boneless pork chops and cut into one inch pieces. Place in food processor and give it a few good pulses till it is ground up well. Wash processor well after use. Add half the peanut oil and all olive oil to a large pan and heat till hot on medium high heat. Place pork in pan and cook for one minute. Season with pepper. Make well in middle of pan and add onions. Cook till clear. About two minutes. Make another well in middle of pan and add garlic and ginger. Keep cooking in pan and stirring often. Add 1 tablespoon of soy sauce to meat. Stir well. With heat at medium high still, add each vegetable and cook each for 1-2 minutes before adding next vegetable. Follow this order. Some veggies take longer to cook. Carrots, Bok choy,chestnuts, sprouts, cabbage. When done adding all ingredients cook for a few minutes till the moisture from the vegetables has stopped collecting in pan. Remove from heat and set aside to cool.
In a small bowl add the remaining soy sauce, peanut oil, rice wine vinegar and stir well. Chop up the green onions and add to bowl. If desired add finely chopped garlic and ginger to enhance flavors.
The Egg rolls
In pie dish add hot water for soaking rice paper. One at a time soften a paper roll lay on towl and add 1/4 cup of pork mixture to center of roll. Bring in sides and roll away from you till the paper looks like an egg roll. Heat pan with one inch oil to 375 degrees and fry on all side till crispy. Set in pan to drain. Enjoy with dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 179 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 60.8mg||19 %|
|Sodium 162.6mg||6 %|
|Potassium 512.3mg||13 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.8g|
|Protein 20.8g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.