SHREDDED PORK EGG ROLLS

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Shredded pork egg rolls image

These dont last long in my house, I literally have to hide them from the family until their ready to eat LOL These are awesome with plum sauce or sweet and sour. They are cooked with soy and teriyaki so extra soy for me is too salty!

Provided by Candi Hummer

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 13

2 c shredded pork roast
2 c shredded cabbage
2 c shredded carrots
2 c finely diced celery
1 1/2 c finely diced onion (green onion is best)
1 c diced bok choy (leaves included)
1/4 c diced bean sprouts
1/4 c diced water chesnuts
2 Tbsp diced garlic
1/8 tsp ginger
1 Tbsp soy sauce
1 Tbsp teriyaki sauce
24 egg roll wrappers

Steps:

  • 1. Add carrots and cabbage to pan first, fry for about 2-3 minutes.
  • 2. add the rest of your ingredients and simmer stirring regularly until onions are translucent. Drain in fine colander while heating oil.
  • 3. Fill each wrapper with 1 lg teaspoon of filling. I seal each of them with scrambled egg drop.
  • 4. Fry in oil for about 1.5 minutes on each side, drain on plate lined with paper towel and serve with plum or sweet and sour sauce for dipping Enjoy (thank you Jesus for cooking with me today!)

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