Add the pork to a large wok or saute pan over medium-high heat and cook, while breaking up the pork, until browned, about 5 minutes.
Add the cabbage, carrots, onion, and garlic to the pan and cook, stirring often, for about 2 minutes.
Stir in the soy sauce and crushed red pepper then cook, stirring often, until cabbage has wilted, 2 to 3 more minutes.
Take the pan off the heat then season the filling with salt & pepper to taste.
Lay out an egg roll wrapper in a diamond shape (corner pointing toward you) then put 2 to 3 TBSP of the filling toward the bottom of the wrapper, fold the point over, fold in the sides, then brush the edges with a little bit of the beaten egg and tightly roll.
Set the egg roll to the side then continue making egg rolls with the remaining egg roll wrappers until you use all the filling.
Wipe out the pan then heat 2 TBSP of the oil over medium-high heat.
Fry 2 to 3 egg rolls at a time for 3 to 5 minutes, turning them every so often to evenly brown.
Transfer the fried egg rolls to a plate then continue cooking the remaining egg rolls, adding a little more of the oil to the pan, if needed.
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