Brought to international food night by the Puffpaffs. Instead of cutting my own cabbage, I used 2 bags of shredded coleslaw. I also added a package of bean noodles (found in the Asian section) and followed the directions on the package and added the cooked noodles to the mixture. After doing that, I used 60 egg-roll wrappers because I made my egg-rolls smaller. Call me with questions.
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 6 cups (48 ounces) vegetable oil
- 1 napa cabbage (about 2 1/2 pounds), thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- coarse salt and ground pepper
- 1 pound ground pork
- 6 scallions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- bottled sweet-and-sour sauce and spicy mustard, for serving
- In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
- Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
- In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
- To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
- To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.