For an fabulous tasting appetizer, try these Pork Eggrolls which are so easy and come out great! These egg rolls make a great alternative finger food for the Super Bowl and are a family favorite served with fried rice or miso soup. Use water to seal the edges, but you don’t need much at all–not even 1 teaspoon on each wrapper. Use the preshredded cabbage already in the package to speed up the preparation time and feel free to substitute ground chicken. Be sure to make extra because these great heated up later or the next day. Check my favorite fried rice recipe, Quinoa Fried Rice which is gluten free!
1 pound ground pork
3 cups finely shredded cabbage
1 (8-ounce) package mushrooms, chopped
1 cup chopped fresh bean sprouts
1/4 cup chopped green onions
3 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 (16-ounce) package egg roll wrappers
Hot mustard, sweet sauce (optional)
1. Fill a large Dutch oven or fryer with oil. Heat to 375F, this will take approximately 15 to 20 minutes
2. Cook pork in a large nonstick skillet over medium heat 2 minutes or until meat crumbles. Drain. Add cabbage, mushrooms, bean sprouts, onions, soy sauce, garlic powder and pepper; cook 4 minutes or until tender.
3. Spoon 1/3 cup meat mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and press gently to seal.
4. Fry egg rolls in batches 2 minutes or until golden, turning once. Remove from heat and drain on paper towels. Serve immediately. Serve with sauces, if desired.