Mom's Egg Rolls

Crispy homemade egg rolls filled with pork, vegetables, and rice stick. The real thing!

Source: Family recipe

Ingredients

• 1 lb pork, thinly sliced
• 1 package rice stick
• 4 oz bamboo, thinly sliced
• 8 oz napa cabbage, shredded
• 4 oz carrots, grated
• 1 large egg, beaten and fried in sheet, thinly sliced (optional)
• 1/4 cup soy sauce
• 3 cloves garlic, minced (plus onion and seasonings as desired)
• 1 tbsp cornstarch
• 1/2 cup flour and water paste
• 1 package wrapping skins (25 pieces)
• 2 cups vegetable oil (for frying)

Method

1. 1
   Marinate the pork in soy sauce, seasonings, and cornstarch.
2. 2
   Prepare the rice stick according to package directions and cut into pieces.
3. 3
   Cook the marinated pork in a pan until nearly done, then remove from heat while leaving the sauce in the pan.
4. 4
   Fry the vegetables and bamboo in the remaining sauce.
5. 5
   Add the cooked rice stick and optional egg to the pan and stir.
6. 6
   Return the pork to the pan and stir until fully combined and cooked.
7. 7
   Cool the filling to room temperature.
8. 8
   Position square wrappers like a baseball diamond and place a small horizontal rectangle of filling approximately one-third up from the bottom point.
9. 9
   Fold up the bottom point, tugging slightly to tighten the filling in the roll.
10. 10
    Flip up once from the bottom.
11. 11
    Tuck the filling tightly at the ends and fold the side points horizontally towards the middle.
12. 12
    Cover the remaining triangle with flour-water paste.
13. 13
    Roll the remainder of the way, ensuring the sealed point is secure.
14. 14
    Deep-fry the egg rolls until the skin is golden-brown and crispy.

Notes

Variations

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