Egg Rolls

I usually try to cook a nice meal on Sundays, especially when my son’s have their girlfriends over. Yesterday, they requested Chinese food.  I have made Stir-Fry and Oriental Noodles, lots of times. But, egg rolls, well, that was a new one. While thinking about having to buy either frozen ($2.50 for 4 at Aldi’s) or from Take-Out ($1 each), I knew that was way too much money to spend. So, I had my son look for a recipe online, and I headed to Walmart and Aldi’s for the ingredients.

They were surprisingly very easy to make,(my son and his girlfriend actually made most of them) and only cost about $6.00 for 20 egg rolls.

Ingredients

• 1 lb. Ground Pork
• 1 t. Ground Ginger  (I used fresh)
• 1 t. Garlic Powder  (I used fresh, again)
• 1 quart Oil
• 2 T. Flour
• 2 T. Water
• 2 c. Cabbage  (I bought a bag of broccoli, carrots & cabbage already cut at Walmart for $1.30, it worked great)
• 2 oz. Carrots
• Egg Roll Wrappers (these are in the produce section, they come 20 in a pkg)

Directions

Fry the pork and add the ginger and garlic. Mix with vegetables, set aside.

I took step by step photos, and decided to combine them to make the post a little shorter.

Starting at the top left –

1. Lay egg roll wrapper out with a corner facing you, place 1/4-1/3 c. mixture on the wrapper

2. Fold over corner

3. Fold in side corners

4. Fold over again

5.  Combine flour and water to make paste. Spoon a little paste on edge of wrapper.

6. Fold over last time and seal

7. We placed ours on a cookie sheet until frying

8. Fry in hot oil

We were able to fry 4 at a time, so we placed them in a foil lined 13×9 pan to stay warm until we were done.

Cooks Note:  Next time we make these, I will add a little more seasoning. Also, we put them on paper towel to soak up some of the oil, they were still a little greasy, next time I will add more paper towel and pat them down a bit.