Eggs recipes

Easy Recipes for Pork egg rolls

Pork egg rolls

3   tbsp. corn starch

2   tbsp. hoi sin sauce

2   tbsp. soy sauce

3   tbsp. cornoil. divided

1   large onion,sliced thinly and

separated into rinds

1   8oz. can sliced bamboo shoots, drained

1   tbsp. minced ginger root

1/2 lb.boneless pork, diced small

10  egg roll wrappers

3   cups corn oil

1/2 lb. bean sprouts

In small bowl, stir together cornstarch,

hoisin sauce and soy sauce until smooth.  Sit

aside.  In uncovered electric wok, heat 2

tablespoons corn oil over high heat.  Add

onion and stir fry for 1 minute.  Add bean

sprouts and bamboo shoots and stir fry 2

minutes longer.  Remove and sit aside.  Heat

remaining 1 tablespoon corn oil.  Add ginger,

stir fry 30 seconds.  Add pork, stir fry 1-2

minutes or until lightly browned.  Return

vegetables to wok and stir in the cornstarch

mixture until well blended.  Turn off.

Remove pork mixture and cool.  Wash and

dry wok. To fill egg rolls, place one egg roll

wrapper with one point towards you.

Spoon about 1/3 cup pork mixture

horizontally across and just below center

of wrapper.  Moisten all edges of wrapper

with water.  Fold two side corners over

filling and roll halfway up wrapper,

making an elongated roll.  Fold the other

two side corners inward over filling.  Press

gently to seal.  Repeat until all are filled.

In uncovered wok, heat the corn oil and

carefully add egg rolls, two at a time.  Fry

2-3 minutes or until golden brown.  Drain

and serve with hoisin sauce.