Cindi'S Egg Rolls Recipe

Name: Cindi'S Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil, divided; 1 pound lean boneless pork, cut into thin strips; 4 cups shredded cabbage; 1 large carrot, shredded; 1/2 green bell pepper, cut into thin strips; 1 medium onion, chopped; 3 cloves garlic, minced; 3 teaspoons fresh ginger root, grated; 1 tablespoon cornstarch; 2 tablespoons soy sauce; 1 1/2 tablespoons molasses; 2 tablespoons vegetable oil; 1 quart oil for frying; 1 1/2 (14 ounce) packages egg roll wrappers; 1/4 cup water, as needed; 1 1/2 cups sweet and sour sauce for dipping

Servings: persons

4 tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1/4 cup water, as needed
1 1/2 cups sweet and sour sauce for dipping

1
Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2
In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3
Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4
Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5
Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6
Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7
Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons vegetable oil, divided, 1 pound lean boneless pork, cut into thin strips, 4 cups shredded cabbage, 1 large carrot, shredded, and more.

Yes, Cindi'S Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cindi'S Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions