- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 6 cups oil
- 1 napa cabbage, thinly sliced
- 4 medium carrots, grated
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger
- salt and pepper
- 1 pound ground pork
- 6 scallions, sliced
- 16 egg roll wrappers (6 inch square)
- 1 egg, lightly beaten
- sweet and sour sauce
- spicy mustard
1. Combine soy sauce, vinegar, and sugar.
2. In large skillet, heat 1 T oil. Add cabbage, carrots, garlic, and ginger. Season with salt and pepper.
3. Cook, tossing until veggies are tender (3-5 minutes).
4. Raise heat to high; add pork and soy mixture.
5. Cook, tossing, until port is no longer pink and liquid has evaporated.
6. Mix in scallions. transfer mixture to plate to cool.
7. Lay wrappers on work surface and assemble egg rolls (see notes below).
8. In pot, heat remaining oil and 350 degrees.
9. Working in batches of 4, fry egg rolls until golden, about 2 minutes (turning).
10. Drain on paper towels and serve with sauces.
**to bake: 400 degree oven; Lay on sheet and brush with oil. Bake until golden, about 10 minutes. If baking from frozen, bake about 15 minutes.
**to freeze: Prepare and assemble egg rolls. Freeze in single layer about 2 hours. Transfer to plastic bag; freeze up to 3 months.
1. Lay 3-4 egg-roll wrappers flat on counter (keep others covered with damp paper towel).
2. Place 1/3 cup mixture in center of each.
3. Beat egg in bowl; use brush to wet each border with egg. Fold point closest to you over mixture and tuck under.
4. Fold both side corners in toward center (they won't meet). It should look like open envelope.
5. Tightly roll up filled pocket to close wrapper; then gently press down and seal edges.