Many things come from the garden that can be used in Egg Rolls. I love making these in large qauntites and freezing them for later use. We eat alot of them during Football season. Heres how I make mine!
Shredded Pork Egg Rolls
1. I use 4 medium size Pork Butts! I cook them at 350 degrees. I season them with garlic powder, Kosher Salt and Black pepper. I use 2 chicken bullion cubes in two cups of hot water till they disolve and pour it in bottom of the dish! I cook my pork for 3-5 hours. Usually until i can pull it apart using a fork.
Next, I shred it all and let it cool. I use only half the pork. I save the rest for another dish.
Then I start the vegtable prep while I wait for the pork to cool.
2. I use 2 cups of chopped Bok Choy
12 chopped up Scallions
3 cloves of chopped Garlic
4 shredded Carrots
2 Cayenne Peppers (de-seeded and chopped)
3 table spoons of Sesame seed oil
2 tablespoons Soy Sauce
2 teaspoons of 5 spice
I cook all these in a pan until veggies are slightly tender. Add the pork and mix well.
I use Egg Roll wrappers from the store (usually in refriderator section)
I use a scooper for even distrubution of each eggroll, so they will all be the same size.
Then I roll them up, doing an envelope method. Keeps everything inside.
Heres the final product! We fry ours in oil on the stove or in a fry daddy. When you take them out of the freezer, let them thaw for 30 min. Otherwise they may burn when you first put them in oil (i learned that the hard way) I usually cook 4-5 at a time. I also use a fryer when I want to cook more then that.
If you dont like meat in your egg rolls, use double the veggies or add shredded Zuchinni, Peas and Green Beans. Be creative. U can even use hamburger or chicken. We just like them with Pork.