Tuesday, January 1, 2008


This is a New Year's tradition! There is a recipe on the back of the egg roll wrappers that is pretty good, but I just throw this together since it's simple.

2 lbs. boneless pork chops (you can use chicken or no meat if you like), cut up into SMALL cubes
1/2 head green cabbage, shredded
1 pkg. bean sprouts, broken in half
1 pkg. snow peas, chopped (i use a frozen box from La Choy brand)
2-3 carrots, peeled & shredded
1 package large egg roll wraps (in produce section)
ground ginger
garlic salt
soy sauce, if desired

Heat about 1 tblsp. oil in a large skillet. Place pork cubes in oil & sprinkle with ground ginger & garlic salt (across the pan twice). Cook meat until browned through. Mix veggies together in a large bowl. Drain meat & add to bowl. Add a bit of soy sauce if desired, and sprinkle with garlic salt & pepper again (can add more ginger if you like). In a "fry daddy" or other large pot, add enough oil to go 1/2 way up the pot. Heat until hot enough to "fry". Meanwhile, take an egg roll wrapper, and lay out like a diamond. Place 2 tblsp. of meat/veggie mixture across from side corner to side corner. You will fold the wrap pretty much like an envelope. Roll bottom over mixture, then dab a bit of water on the other three corners of wrap. Roll right and left sides over, then fold top down and roll snuggly, making sure everything is sealed. Wrap as many as you want to eat (I make in batches so they are always fresh). When oil is heated, use a large slotted spoon and slowly put about 3 egg rolls at a time in the oil. Watch & turn as needed so they fry evenly (usually about 2-3 minutes total). When nice and golden brown, use spoon to transfer rolls from oil to a plate lined with paper towels. Serve immediately with sweet & sour sauce for dipping. Store unused wraps & filling in the fridge until ready to make some more (will last at least a few days). You can also make a bunch and keep them warm in the oven on the lowest temp. Great served with fried rice!

I just follow the directions on the back of a FRIED RICE SEASONING PACKET, except I don't add meat since the egg rolls have meat in them. I also add extra soy sauce to the recipe, and use both shredded carrots & petite peas (1 cup of each ). FAST FAST FAST! just make the rice ahead of time since it has to be cold anyhow!

~ recipe from Brieanne Witte/Jami Leatham ~