Egg Rolls

I rarely eat egg rolls because I am never sure what is in them and I have had some pretty nasty ones. I decided to make my own and who knew how easy it would be? They took no time at all and we all agreed they were the best egg rolls we've ever had.


First, brown 1 pound of ground pork. You could use chicken rather than pork.


Dice a small head of cabbage, some carrots, onions, 3 minced garlic cloves and celery. I did this in my food processor. Add this to the pork and stir for a few minutes. Don't overcook the vegetables. Add 1/4 cup of Asian fish sauce and cool completely. You can add diced cilantro if you like.




Lay your egg roll wrapper (you can buy these in the grocery store) flat.


Place several tablespoons of the cooled filling along the middle of the wrapper.


Fold the bottom point up to the middle.



Fold the two sides in.


Brush the top point with a whisked egg.


Fold the top point down and place the roll seam side down on a parchment covered cookie sheet.


Pour a bit of sesame oil and vegetable oil in a non stick pan and heat to medium high. Cook turning until golden brown all over.


Drain on paper towels.


Serve with your favorite dipping sauce.


My dipping sauce recipe is:

1/2 C. soy sauce
3 T. honey
3 T. rice wine vinegar
2 tsp. grated fresh ginger
2 T. sesame oil
2 tsp. chili oil
thinly sliced green onions
diced cilantro