Cabbage Egg Rolls

Next time you crave for some Chinese food, forget take-out. These egg rolls recipe is a cinch to make.

Cabbage Egg Rolls

First, slice cabbage thinly.

Brown the ground pork. Scoop the meat off the pan then set aside.

In the same pan, saute garlic, onion and ginger. Stir in the cabbage and some red bell pepper.

Keep stirring and fry them up until they are wilted.Just like so.Let this cool a little bit before mixing with the rest of the ingredients

In a big bowl, mix together the ground pork, cabbage mixture, 1 lightly beaten egg,chopped parsley, salt and pepper.

For the wrapper, I use this kind. Find this in the grocery store, normally in the produce section.
Now, lay your wrapper flat on a clean surface or a cutting board with the pointed end toward you. Fill the one end with about a 1 1/2 to 2 tablespoons of the mixture. Form into a log. Fold the pointed end first. 

Then fold both left and right sides in.

Before folding the other pointed end, brush a bit of water on the wrapper (or you can use your hand too by dipping your finger in water) then fold to seal.

Fry in hot oil until golden brown, turning to make sure all sides are cooked.

Drain on a plate lined with a paper towel or on a baking sheet lined with a cooling rack.

Serve hot and enjoy.

Cabbage Egg Rolls

Yields 6

Ingredients

  1. Half of a medium size cabbage, sliced thinly
  2. 1 red bell pepper, sliced thinly (optional)
  3. 2 cloves garlic, minced
  4. 1 tablespoon finely chopped onion
  5. 1 tsp grated fresh ginger
  6. 1/2 lb ground pork
  7. 1 tablespoon chopped fresh parsley
  8. 1 tsp salt
  9. 1/2 tsp ground pepper
  10. 1 egg, lightly beaten
  11. 2-3 cups of canola oil

Instructions

  1. Slice cabbage and bell pepper thinly.
  2. On medium heat, brown ground pork in a tablespoon of oil.
  3. Scoop the meat off the pan and set aside.
  4. In the same pan, saute garlic, onion, and ginger. Add the cabbage and bell pepper.
  5. Stir and cook until wilted. When done, let it cool for a few minutes.
  6. In a big bowl, mix the ground pork & cabbage mixture. Add some chopped parsley, lightly beaten egg, salt and pepper. You may add a splash of soy sauce.
  7. Lay an egg roll wrapper flat on a surface with the pointed tip toward you. Scoop about 1 1/2 – 2 tablespoons of the mixture and place on the wrapper. Fold in one tip, then both sides next.
  8. Brush a little bit of water on the other tip then fold to seal. Repeat process with the remaining mixture.
  9. Fry in hot oil until golden brown. Turning to make sure allvsides are fully cooked.
  10. Serve hot with soy sauce or duck sauce.

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