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1
In a wok or 12-inch skillet (along with 2 tablespoons vegetable oil) over medium-high heat; stir fry the pork steak for 3 minutes.
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2
Drain off fat, remove pork steak, and set aside on paper toweling.
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3
If using ground beef or pork, cook meat, drain off fat, remove and set aside on paper toweling.
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4
In a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.
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5
In the same wok or skillet (over medium-high heat) add 2 tablespoons of vegetable oil, and stir fry half the vegetables for 3 minutes; remove and set aside in a heat proof bowl.
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6
Finish stir frying the remaining vegetables (along with 2 tablespoons of vegetable oil) over medium-high heat for 3 minutes, and add to the heat proof bowl with the other slightly-cooked vegetables.
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7
In a small saucer or cup, combine the cornstarch, soy sauce, and molasses; mixing well.
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8
Add to the vegetable mixture; and stir.
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9
Add either the cooked pork steak, cooked ground beef, cooked ground pork or precooked shrimp to the bowl of vegetables too; and mix well.
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10
Follow the instructions on the back of the egg roll wrapper package, (on how to roll them up) and using 2 to 3 tablespoons of the meat-vegetable mixture for each egg roll) when assembling.
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11
When assembling the egg rolls, you'll need a small bowl of warm water to help seal the edges of the egg rolls together.
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12
(Sometimes I'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better.
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13
).
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14
In a deep fryer, add the vegetable oil, and set your fryer to 375 degrees.
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15
When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently).
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16
Drain on paper towels.
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17
Serve with the sweet and sour sauce.
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18
Makes about 20-25 egg rolls (possibly 30-35).
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19
Variation: For Vegetarian Egg Rolls, just omit the meat.
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20
Assemble and cook according to instructions.
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21
Note: You may substitute 1 to 2 (16 oz.)
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22
pkgs.
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23
of already shredded cabbage & carrots, (found in your produce isle) for the large carrot & medium-sized cabbage.
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24
If you use 2-(16 oz.)
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25
pkgs., be sure to add a bit more garlic, ginger root, and thinly sliced green bell pepper.
